Overfilled Brewing Jug

[dlcoker53]

Last night, I excitedly started my first melomel with blueberries and oranges. This morning I realized I've overfilled my brewing jug. Should I remove some liquid or leave it alone. I thought of setting something heavy on the lid to hold it down, but melomel rises into the airlock if I press down.

 

[IslandLizard]

I guess this is a secondary? For those, small headspaces are key.

Maybe it's filled a tad too high, take a little out, but not too much. Use a pipet, or scoop.

Also, there's no need to stick that airlock down very deep. 1/4" sticking below the bottom of the lid is plenty. If that bung sticks down into the liquid, maybe cut a piece off. Otherwise, liquid will push up the hole and thus the airlock too.

 

[dlcoker53]

Thanks for the help! I'll adjust the airlock when I take out some wine. This is actually my primary fermentation. Started it about 10 hours ago. Should I remove more for headspace considering?

 

[IslandLizard]

Thanks for the help! I'll adjust the airlock when I take out some wine. This is actually my primary fermentation. Started it about 10 hours ago. Should I remove more for headspace considering?

Sorry, seeing the fruit I assumed it being a secondary.

Yup, for a primary leaving a bit more headspace will prevent it from bubbling out. If you keep your ferm temps lowish and under control (especially in the beginning when sugars are high and yeast is most voracious) there may not be a very aggressive fermentation, so keep an eye on it. You can always remove some more if need be. Just remove the airlock and siphon/suck some out. Or scoop.

 

[dlcoker53]

Sorry, seeing the fruit I assumed it being a secondary.

Yup, for a primary leaving a bit more headspace will prevent it from bubbling out. If you keep your ferm temps lowish and under control (especially in the beginning when sugars are high and yeast is most voracious) there may not be a very aggressive fermentation, so keep an eye on it. You can always remove some more if need be. Just remove the airlock and siphon/suck some out. Or scoop.

I debated doing a secondary brew with the fruit. I have seen people doing both, and decided to try it this way the first time, and then change it up on my next brew. Thanks for your help! I've been wanting to try homemade wine for years!

 

[Seamonkey84]

Rack some of the liquid out and store it in the fridge, or under air lock in a separate container. Once you remove the fruit, add the liquid back in.

 

[dlcoker53]

Rack some of the liquid out and store it in the fridge, or under air lock in a separate container. Once you remove the fruit, add the liquid back in.

Good advice! Would you suggest removing the fruit once the activity stops?

 

[Seamonkey84]

Leave it in there for 7-10 days. Remove before it gets bitter or too astringent.
Edit: by remove, I mean rack out the liquid since your not using a bag. Scooping the fruit pieces will leave many pieces behind, and risk mixing in oxygen at that point.

 

[SKBugs]

I’d leave it if it has just been fermented. In fact I’d take the whole lid off and put a towel over it. You won’t oxidize the must whilst it is fermenting and the co2 could do with being let out anyway. Wait till the gravity gets to around 1.005 or the lees is over 1/4 inch thick before secondary. The fruit is good for two weeks so that should be fine . The only issue I see is trying to stir for degassing. That may be an issue you will have to deal with. A very slow stir maybe.

 

[Maylar]

Yeah take a bit out. Those damm big mouth fermentors - I love em but you gotta tape the lid on.

 

[dlcoker53]

Yeah take a bit out. Those damm big mouth fermentors - I love em but you gotta tape the lid on.

You're right! I thought I was having trouble with my lid because I overfilled it. I had to wait it down! Lol

 

[dlcoker53]

I’d leave it if it has just been fermented. In fact I’d take the whole lid off and put a towel over it. You won’t oxidize the must whilst it is fermenting and the co2 could do with being let out anyway. Wait till the gravity gets to around 1.005 or the lees is over 1/4 inch thick before secondary. The fruit is good for two weeks so that should be fine . The only issue I see is trying to stir for degassing. That may be an issue you will have to deal with. A very slow stir maybe.

I'm finding out how little I really know. I have seen several people mention having the lid off, covering with a towel, and stirring occasionally. I thought removing the lid, exposing the must to the air, was a big no no??

 

[Seamonkey84]

During the first few days of fermentation, the yeast grow using oxygen, and there’s so much CO2 being generated that the oxygen won’t effect it. But once there’s more than 7-10% ABV and the bubbling has slowed down, you need to keep the oxygen out, but there’s still plenty of dissolved CO2 to protect it while your doing your initial racking and gravity readings.