Overflowing airlock on first melomel!

[SamG28]

Hey everyone just looking for some help on this any at all would be much appreciated. I started making my first melomel (with blueberry) yesterday and I woke this morning to find the airlock overflowing with the must and the must also seeping out slowly between the rubber bung and the airlock. I changed the airlock however, the same happened again - the airlock is filling with the must. I’m new to this and I’m not sure wether I should leave it be or should I try to relieve some of the pressure and if so how do I do this? Thank you for you help in advance!

 

[Broken Crow]

Primary fermentation can be quite explosive for some hours...this is common and not a big deal. If you're using a standard (and non-S-type) airlock; do you have any 1/2" tubing you can shove over the central tube? When you don't have a lot of headspace, a Blow-off tube really helps. Since I'm clumsy with descriptions, here's some pictures that should help:
https://duckduckgo.com/?t=ffab&q=brew+blow-off+tube&iax=images&ia=images
BTW: Welcome to HBT!!

 

[Barzahl]

Reducing the temperature would help by decreasing fermentation speed, if you have a cooler room to move it to that would help, some people but their carboy in a partial bucket of water then put frozen water bottles in, if you do that make sure the water doesn't go past the top of the carboy sometimes a vigorous ferment pushes the stopper out

 

[MightyMosin]

If an option, a primary fermenter with more space helps

 

[Coffee Bean]

Okay, but what do you do if you don't have the extra tube? I'm in the exact same boat

 

[Broken Crow]

Okay, but what do you do if you don't have the extra tube? I'm in the exact same boat

During primary it isn't a really big deal, so just let it continue spurting until it slows down enough to lay a sanitized cloth or cling-wrap over the top (though I use cheap paper coffee filters with star san) and clean it up and re-insert when the continuous pressure has dropped enough not to spit it back out.

 

[Raptor99]

Many wine and mead makers do primary fermentation in a food grade bucket covered by a towel. For the first part of the fermentation, yeast need oxygen, so it is good to stir and push down the fruit (if any) twice a day. There is no need for an airlock at this stage.

Once SG reaches 1.010 or so, it is time to transfer to a carboy with an airlock. By that time, fermentation is slowing down and it is important to protect it from too much oxygen exposure. By transferring it when SG is 1.010, the continuing fermentation will create CO2 that helps protect it from oxygen.

 

[Coffee Bean]

During primary it isn't a really big deal, so just let it continue spurting until it slows down enough to lay a sanitized cloth or cling-wrap over the top (though I use cheap paper coffee filters with star san) and clean it up and re-insert when the continuous pressure has dropped enough not to spit it back out.

Thanks! It did calm down. On day five now. Here's to hoping it continues to go well