It overflowed

[Ponder]

This is a basic hibiscus ginger. It has overflowed and I am gently concerned. Should I do something?
Thanks

 

[Brewer dad]

Just a vigorous fermentation. If you have the stuff to do it switch to a blow off. Otherwise just do what you can to keep things clean which it looks like you already are. I have had this happen to meads and beers that turned out just fine.

 

[Yooper]

I'd take off the airlock, and clean it well and rig up a blow off as was mentioned or put something like a clean towel over the opening and keep the airlock off until the vigorous fermentation slows. You can also dump this into a different sanitized fermenter, like a bucket with a lid and airlock,

 

[Ponder]

I cleaned it up but I can't make a blow off so I put it back in the clean bucket. I also put an inch of water in the bucket (sugar aints)
Thanks

 

[Ponder]

Perhaps I should mention that I used lalvin 71 b for the first time.

 

[IslandLizard]

What temperature is that fermenting at?
Can you put the fermenter in area with somewhat lower temps, to lower activity?

Next time allow for more headspace. And control ferm temps.

 

[Snuffy]

<Insert recommendation for larger headspace fermenter here>

 

[kev211]

What temperature is that fermenting at?
Can you put the fermenter in area with somewhat lower temps, to lower activity?

Next time allow for more headspace. And control ferm temps.

Agreed. If you can’t lower the temps, as long as you have it in some water try the swamp cooler method. Drape a damp shirt over the carboy and let it sit in the water. It’ll help cool it a bit

 

[tracer bullet]

I like all the ideas. FWIW I'd probably wrap some foil over the airlock, the idea being to keep some of the ambient airflow off of it, just in case something decides to get inside and thrive. Once things have settled down, clean it and refill it with either a sanitizer or something like vodka, to kill said airborne stuff. Then contemplate a blow-off tube setup for next time.

It'll be yummy, almost guaranteed.

 

[Ponder]

What a kind, knowledgeable, supportive community.

I cleaned up the mess, changed the airlock and placed it in an overflow container. I am leaving the pantry door open for cooling to the ambient house temperature 76f. It seams to have calmed down.

Thank y'all
Ponder the Eclectic

 

[waynetempro]

The hibiscus that you are using for that wine (also called sorrel or roselle) has a lot of pectin and can be quite “foamy”. You can use a blow off tube for the first week or choose to use a larger container for primary fermentation like a 2 gallon food grade plastic bucket.

 

[Ponder]

The hibiscus that you are using for that wine (also called sorrel or roselle) has a lot of pectin and can be quite “foamy”. You can use a blow off tube for the first week or choose to use a larger container for primary fermentation like a 2 gallon food grade plastic bucket.

Sorrel is what I am used to say. I was introduced to it when I was skinny and my hair was black. It came as a non alcohol or sorrel wine. Curry goat, rice & peas, spiced cabbage with an I cold glass of sorrel or ginger beer. The good life.

Thanks

 

[Snuffy]

Sorrel is what I am used to say. I was introduced to it when I was skinny and my hair was black. It came as a non alcohol or sorrel wine. Curry goat, rice & peas, spiced cabbage with an I cold glass of sorrel or ginger beer. The good life.

Thanks

Am I detecting Carribbean influence in the menu? Sounds like a meal I had in the BVIs... only I chased it with a cold Carib and a double Pusser's on the rocks.

 

[Ponder]

Am I detecting Carribbean influence in the menu? Sounds like a meal I had in the BVIs... only I chased it with a cold Carib and a double Pusser's on the rocks.

Jamaican influenced indeed. I want my mead to reflect my influences built around the chillies and pepper profile.

 

[waynetempro]

The Jamaican sorrel uses a lot of ginger and tastes nice but the ginger tends to overpower the sorrel flavor. I prefer the Trinidad version with a lesser amount of ginger and more clove to the point that it tastes like Christmas. I bottled my sorrel wine today. I had the same problem as you. And just replaced the airlock every few hours. I might do a blowoff tube next time. However I think that I might leave the clove out of the wine next time as I don’t care for that flavor in wine.

 

[Ponder]

The Jamaican sorrel uses a lot of ginger and tastes nice but the ginger tends to overpower the sorrel flavor. I prefer the Trinidad version with a lesser amount of ginger and more clove to the point that it tastes like Christmas. I bottled my sorrel wine today. I had the same problem as you. And just replaced the airlock every few hours. I might do a blowoff tube next time. However I think that I might leave the clove out of the wine next time as I don’t care for that flavor in wine.

I'm not a fan of cloves. Very savory dish with cloves, maybe. Where there's cloves all I can taste is the cloves.

This was my first blow over. I'm so glad I decided to put it in a container

 

[Broken Crow]

I cleaned it up but I can't make a blow off so I put it back in the clean bucket. I also put an inch of water in the bucket (sugar aints)
Thanks

This happens to a lot of folk early in the brewing journey and many of us will suggest a blowoff tube, but; Fail to mention how easy it is to make one. If, like the majority, you have any 1/2" tubing such as for siphoning; It will fit over the stem in that standard airlock you have. Though I don't use it anymore, I also don't throw many things out so...
I went downstairs and dug out my first 'blow-off' part.. My very first beer was in an undersized carboy and made the same kind of volcano you have, so I just took the cap off the airlock and shoved a 1/2" tube over stem with the other end in a jar of sanitizer. I had to break the shell apart in trying to remove the tube later for cleaning, but the core remained useful so I kept it and used a blow-tube with every subsequent brew. Something this site lacks is pictures of it, so I just grabbed the first 1/2" tubing that came to hand (silicone, but the vinyl stuff is what I used to use..just couldn't find any quickly)

 

[IslandLizard]

This was my first blow over. I'm so glad I decided to put it in a container

Good idea, yes!
Yet, it's best to prevent blow-offs from happening:

• Leave ample headspace. 1/5 of the fermenting volume is a good start. Some yeasts may need more.
• Regulate fermentation temps and keep them steady. Higher temps exponentially increase activity. Each yeast strain has an optimum temp range in which she ferments cleanly, with very few (unwanted) byproducts.
• When fermentation nears completion and slows down, you can raise the temps a few degrees (ramping up), to keep her engaged to finish out. That also helps her in cleaning (converting) unwanted byproducts into yummy esters.

If you don't have cooler areas to ferment in, instead of your catch container, you could put your fermenters in an insulated beverage cooler with some (cold) water. That way you create a large heat sink to regulate temps. You can add one or two frozen water bottles to keep or bring the temps down even more. Replace the bottles when defrosted.
When the fermentation nears completion, let them finish out in warmer ambient temps.

 

[Ponder]

This happens to a lot of folk early in the brewing journey and many of us will suggest a blowoff tube, but; Fail to mention how easy it is to make one. If, like the majority, you have any 1/2" tubing such as for siphoning; It will fit over the stem in that standard airlock you have. Though I don't use it anymore, I also don't throw many things out so...
I went downstairs and dug out my first 'blow-off' part.. My very first beer was in an undersized carboy and made the same kind of volcano you have, so I just took the cap off the airlock and shoved a 1/2" tube over stem with the other end in a jar of sanitizer. I had to break the shell apart in trying to remove the tube later for cleaning, but the core remained useful so I kept it and used a blow-tube with every subsequent brew. Something this site lacks is pictures of it, so I just grabbed the first 1/2" tubing that came to hand (silicone, but the vinyl stuff is what I used to use..just couldn't find any quickly)
View attachment 855757

Excellent info. Thank you.

 

[Ponder]

Good idea, yes!
Yet, it's best to prevent blow-offs from happening:

• Leave ample headspace. 1/5 of the fermenting volume is a good start. Some yeasts may need more.
• Regulate fermentation temps and keep them steady. Higher temps exponentially increase activity. Each yeast strain has an optimum temp range in which she ferments cleanly, with very few (unwanted) byproducts.
• When fermentation nears completion and slows down, you can raise the temps a few degrees (ramping up), to keep her engaged to finish out. That also helps her in cleaning (converting) unwanted byproducts into yummy esters.

If you don't have cooler areas to ferment in, instead of your catch container, you could put your fermenters in an insulated beverage cooler with some (cold) water. That way you create a large heat sink to regulate temps. You can add one or two frozen water bottles to keep or bring the temps down even more. Replace the bottles when defrosted.
When the fermentation nears completion, let them finish out in warmer ambient temps.

Thank you. Great information.