• My First

  Fermenting Wine

  Posted by jeracoo on September 27, 2011 at 2:56 am

  I put on 50 liters of red wine must yesterday and the fermentation of it seems a bit crazy, the foam is about 2 inches thick and it’s been bubbling like crazy, I can’t close the barrel as the "water lock thing" keeps getting blown off.

  The starting temperature of it was 25 degrees when I put it on yesterday at 12:30pm and the temp is at about 28 degrees now.

  Anyone know if this is normal?

  R-sole replied 13 years, 2 months ago 3 Members · 2 Replies
• 2 Replies

• 

  QLD.Andy

  Member

  September 27, 2011 at 3:23 am

  I dont know anything about wine but I do know that as long as there is positive pressure in the fermenter you dont really need an air lock (water lock thing)
  You will get away with a cloth over the hole in the lid till things settle a little then re-install the air lock.

• 

  R-sole

  Member

  September 27, 2011 at 4:12 am

  I usually just put a soft drink cap over the hole for my distillation ferments, should be fine until secondary starts.

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