Blackberry wine explosion

[Bex]

Oops, first attempt and it's exploded out the top of the airlock lol


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[alldigging]

Start it off in a bucket next time (one with a lid) and after it's stopped fizzing like a demented fizz-bomb put it in a demijohn.

[Alison]

Start it off in a bucket next time (one with a lid) and after it's stopped fizzing like a demented fizz-bomb put it in a demijohn.

Was going to say exactly the same - had that problem the first time I made raspberry wine.

[alldigging]

I have also seen the suggestion of putting an airlock into the lid of a big plastic bucket too. Hot glue gun was suggested!

[Bex]

I've not got a hot glue gun nor the funds to get one. I've a fermenting bucket that will have to do during first fermentation.


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[snakeshack]

I just stand the demijohn inside a big bucket or on a deep gravel tray for the first 48 hrs in case it gets too " enthusiastic".
Saved my neck from the wrath of swmbo on many occasions


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[simon12]

This is the best to add an airlock to a bucket Grommet for Airlock From The Home Brew Shop UK with demijohns its best to fill them to well below the neck then top up after fermentation slows.

[Green Gerkin]

My OH put demijohn of pear cider outside for first 48hrs on Sunday, under a table. He checked on it this evening to find that rubber bung had shot off and there was a dead but very happy massive slug floating in the cider!! Nice!!
What a waste! We will keep it in the house next time.


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[Bex]

My OH put demijohn of pear cider outside for first 48hrs on Sunday, under a table. He checked on it this evening to find that rubber bung had shot off and there was a dead but very happy massive slug floating in the cider!! Nice!!
What a waste! We will keep it in the house next time.


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Yummy slug cider! I'm happy I've now just got a pink table, wouldn't fancy losing the lot.


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[Hazel at the Hill]

Sorry - bit late to add much!

But for what it's worth, I leave 'lively' wines in the bucket to go mad for a few days, but if I'm dubious when I come to put them in the dj, I split the bucket into two for a week or so, so they have more room.

Rhubarb always goes a bit crackers for a few days - really frothy; and redcurrant is like a lava lamp with lots of sediment billowing up and settling back down again.

[Farmer_Gyles]

the simplest solution is not to fill the demijohn right up to begin with - give it space for the initial rapid ferment - top up when it's settled a bit

[joyceybabe]

I always start wines off in a lidded bucket. No need to have an air-lock fitted as the CO2 produced will keep the wine safe from spoilage. When the initial wild fermentation has died down, then transfer to a demijohn

[Ananke]

My OH put demijohn of pear cider outside for first 48hrs on Sunday, under a table. He checked on it this evening to find that rubber bung had shot off and there was a dead but very happy massive slug floating in the cider!! Nice!!
What a waste! We will keep it in the house next time.

Thankfully they don't drink much I really was about to say just strain it though muslin but the more I think about it........YUCK!!!