Panic panic!

[Stavrose]

This is my third time I make wine and I never encountered this issue, I just don't know what to do, should I ditch this batch and start over? I made it yesterday

P.S: This plastic tank is 20 liters and I literally filled it with 20 liters + 500m with dissolved water.

Picture included

 

[BigFloppy]

I see a blow off tube in your near future

 

[itsrolled]

I don't know about wine? but if it was beer I would of hoped I used starsan in the because more than likely some got sucked in. I would then change it out with a clean one are replace the starsan. ( that I hoped I used):cross:

 

[Stavrose]

What did I do wrong? Shouldn't I not to fill it up to the limit?

 

[kh54s10]

Clean out the airlock, sanitize it and replace it. Or a blow off tube....

 

[BigFloppy]

We see it all the time when brewing beer, just yeast doing what it's intended for... making alcohol

 

[kh54s10]

Fermentation creates some foam. Leave some space for it. You did nothing wrong if you had the volume intended by the recipe or kit. If the fermenter holds 7 gallons but the kit or recipe wants 6 gallons, adding water to 7 gallons is not the way to go.

 

[Gavin C]

What did I do wrong?

You filled it up to the max.

Shouldn't I not to fill it up to the limit?

No you shouldn't , head-space is needed for the foam produced.

This is the result. Attach a blow-off tube. A big wide one.

 

[Stavrose]

Thank you for the explanasion

 

[Calder]

Unlike wine, beer worts create kraeusen. You need some headspace in the fermenter to accommodate this.

This is going to keep coming out of the airlock, and if the airlock gets plugged (yeast, hop debris), the fermenter will build up pressure until something gives. The result will probably be the airlock will go flying and have beer sprayed all over the place.

Do you have a blow-off tube? Go look them up. I think you would need one the same diameter as the hole in which you put the airlock in. That will give you the least restriction. If you don't have a blow-off tube, I'd suggest sitting the fermenter in some sort of plastic tub (to collect the foam/liquid as it runs down the side), and replacing the airlock with a upturned glass or bowl; something to allow the foam to exit freely, but not let any bugs in.

The beer is fine. If 'stuff' is coming out, nothing can get in to hurt the beer.

 

[Hoppity]

Unlike wine, beer worts create kraeusen. You need some headspace in the fermenter to accommodate this.

This is going to keep coming out of the airlock, and if the airlock gets plugged (yeast, hop debris), the fermenter will build up pressure until something gives. The result will probably be the airlock will go flying and have beer sprayed all over the place.

Do you have a blow-off tube? Go look them up. I think you would need one the same diameter as the hole in which you put the airlock in. That will give you the least restriction. If you don't have a blow-off tube, I'd suggest sitting the fermenter in some sort of plastic tub (to collect the foam/liquid as it runs down the side), and replacing the airlock with a upturned glass or bowl; something to allow the foam to exit freely, but not let any bugs in.

The beer is fine. If 'stuff' is coming out, nothing can get in to hurt the beer.

OP is fermenting wine, not beer.

 

[actionjackson905]

Regardless the OP needs to Google "blow off tube" wine or beer, that's the help needed. Then get a bigger fermenter for head space.

 

[EazyMcBreazy]

The real issue is that your wine is fermenting too warm. ie overactive yeast. Although it does ensure a more reliable fermentation there is potential for off flavors (which subdue with conditioning). Sadly though, that CO2 is also blowing off the 'delicate' grape flavors. Put the fermenter in a cooler place. After 5 weeks rack onto a wood spiral and condition 6months. In a cold place. Cellar, cave, basement. Wait that long and bunk wine becomes gr8 wine. Cant wait? Add brandy, cointreau, white cranberry juice, pour over ice and fruit slices you'll have a banger homemade Sangria.

 

[MrFancyPlants]

I'll add in that you could likely limit the amount of blow-off by keeping the temperature down, especially during the first stages of fermentation. You might even get a finer tasting wine as a result.
edit: you beat me to it EZBreezy

 

[Yooper]

One thing I do is to just take off the lid/airlock and cover the primary with a towel. That keeps out fruitflies and things, but allows plenty of space for the wine to foam up if it's going to. You can stir it once or twice a day to get rid of some of the c02.

Once fermentation slows down, stop stirring, cover the fermenter and replace the airlock.