The wine I am currently brewing (pear) along with the yeast I am using is creating a huge amount of overflow. It's been sitting for nearly 24hrs now and since yesterday at about 8 o'clock it's been overflowing into the bubbler airlock and out.
My approach to this was to sterilise my other bubble airlock and quickly swap them around so that it doesn;t become block. I also spun the demijohn around left to right - right to left so that the pulp at the top settled. This didn;t last very long and I've repeated the lock changing process 4 times now (note i've also been away to work for the last 7 hours but the thing is sitting in a pretty safe place as to not cover anything if the overflow happens again. This mornings lock change presented a jet of pulp out of the demi-john!
I only have demi-johns and bubbler airlocks and it was filled with a good 3 inches from the neck of the bottle.
Is changing the airlock a safe idea provided everything is done swifty and sanatised well so not to introduce "bad" yeast and bacteria? Is there another approach to take?
Is it ok to lose that amount of pulp? I know the lost yeast will be replaced by the good yeast inside the demijohn but surely losing this pulp might affect taste?
What are the chances that this process (provided it settles down soon) will ruin the wine? Is it best to give up and start again now or will I see this through?
Now this was kind of an experiment. My juicer was on the fritz so I blended the pears (8 Rocha pears) and introduced that into the demijohn. Is this one of the factors causing such a violent ferment?
I have read that oxegen is good at the first stages of fermentation. Would it be safe to remove the bung and airlock and put a sanatised cloth/towel over the top and seal around the neck of the demijohn firmly with a strong elastic band.
I was planning on acquiring a cheesecloth bag and after 10 days or so transfering the wine from the primary into the secondary (including the must) but straining it through the cloth. Is this a good idea or should i just rack provided the must settles (sitting at the top now - due to Top Fermenting yeast?)?
Sorry to ask so many questions but thanks in advance.
James.
My approach to this was to sterilise my other bubble airlock and quickly swap them around so that it doesn;t become block. I also spun the demijohn around left to right - right to left so that the pulp at the top settled. This didn;t last very long and I've repeated the lock changing process 4 times now (note i've also been away to work for the last 7 hours but the thing is sitting in a pretty safe place as to not cover anything if the overflow happens again. This mornings lock change presented a jet of pulp out of the demi-john!
I only have demi-johns and bubbler airlocks and it was filled with a good 3 inches from the neck of the bottle.
Is changing the airlock a safe idea provided everything is done swifty and sanatised well so not to introduce "bad" yeast and bacteria? Is there another approach to take?
Is it ok to lose that amount of pulp? I know the lost yeast will be replaced by the good yeast inside the demijohn but surely losing this pulp might affect taste?
What are the chances that this process (provided it settles down soon) will ruin the wine? Is it best to give up and start again now or will I see this through?
Now this was kind of an experiment. My juicer was on the fritz so I blended the pears (8 Rocha pears) and introduced that into the demijohn. Is this one of the factors causing such a violent ferment?
I have read that oxegen is good at the first stages of fermentation. Would it be safe to remove the bung and airlock and put a sanatised cloth/towel over the top and seal around the neck of the demijohn firmly with a strong elastic band.
I was planning on acquiring a cheesecloth bag and after 10 days or so transfering the wine from the primary into the secondary (including the must) but straining it through the cloth. Is this a good idea or should i just rack provided the must settles (sitting at the top now - due to Top Fermenting yeast?)?
Sorry to ask so many questions but thanks in advance.
James.