Sugar volcano

[BoatmanTom]

I doing a peach wine in a 3 gallon carboy. After racking it into the secondary I added about 2 cups of sugar, it started to foam something terrible. There was foam all over the floor. I added sugar because it tasted like peach juice. The gravity only dropped 20 points in about 10 days. My other peach brew in a 5 gallon carboy is already finished after 7 days. Anyone know what causes the foam explosion?

 

[Srimmey]

Sounds like there was a lot of CO2 in the must. When you added the sugar the, co2 started off gassing on all the little tiny grains.

If fermentation is slow why did you re-rack and add more sugar. It’s important to understand why fermentation stalls before trying to restart. Things I find to cause my fermentations to stall are.

1. PH below 3.1
2. Temp less than 60 deg f
3. Alcohol burnt out yeast
4. Over pitching meta K up front