way to stop pomace from floating into airlock

[andrew_ysk]

hii,

i just made a gallon carboy of berries fermentation. intended to do berries wine. but the pomace in the mast keeps being pushed up ..
the mast was only a little over the curvature of the carboy. but the pomace can be pushed all the way to the brink of the carboy.
can i stuff something in the neck area to prevent it from going into airlock ?
i have cleaned the airlock once today, because it totally went into airlock.
i know i should leave a lot of space for this. but it happens to be that much of liquid and stuff..

any wise trick you guys use ?

 

[LED_ZEP]

Try using a blow off tube.

 

[Hagrid]

You can also do primary fermentation in something like a bucket (make sure it’s food grade) then rack the liquid (leaving solids behind) into the Demijohn (DJ) for secondary. This will mean the majority of the time it’s bubbling like a steam train is not in the DJ.

I filled a DJ with water and poured it into my bucket, marked the line (on the outside) with a pen and then did a second DJ and line. I can see the line on the inside and know that that’s where I want to fill up to to give me the right amount for my DJ.

 

[andrew_ysk]

isn't that gonna flood the pumace into the milk jug also ? what 's the advantage of this blow off tube to air lock ? if the pumace is in the milk jug already, it that will cause bacterial growth too ?

pls enlighten me.
thx

 

[LED_ZEP]

You put water with sanitiser in the milk jug or bottle. It stops the overflow going everywhere and you can empty without opening the fv.

 

[andrew_ysk]

hii, if i do primary fermentation in a bucket, then why not just do the 2nd fermentation in the bucket as well ? since bucket has got so much air space and not air tight... there sure will be a lot of microbes in the air that will land into the "must" as well ?

 

[andrew_ysk]

wonderful. that is really good idea.. why i never thought of that.. lol
how do you plug the tube into the "Bung" ? the original hole size on the "bung" is just enough to plug in airlock.. and airlock is hard, tube is soft..

can empty without opening the fv.

 

[Chippy_Tea]

how do you plug the tube into the "Bung" ? the original hole size on the "bung" is just enough to plug in airlock.. and airlock is hard, tube is soft..

Blow off tube how to - How to make a blow off tube.

 

[LED_ZEP]

hii, if i do primary fermentation in a bucket, then why not just do the 2nd fermentation in the bucket as well ? since bucket has got so much air space and not air tight... there sure will be a lot of microbes in the air that will land into the "must" as well ?

By the time you've finished primary you have a well established yeast colony and there's alcohol present to help fight infection. If you sanitise well you would be unlucky if it got infected.

 

[Chippy_Tea]

hii, if i do primary fermentation in a bucket, then why not just do the 2nd fermentation in the bucket as well ? since bucket has got so much air space and not air tight... there sure will be a lot of microbes in the air that will land into the "must" as well ?

I don't rack any of my wines to a second FV unless i am told to by the instructions and most kits don't tell you to do this.

Many members use cling film to cover open FV,s.

 

[LED_ZEP]

I don't rack any of my wines to a second FV unless i am told to by the instructions and most kits don't tell you to do this.

These days I only tend to use a secondary if using fresh fruit in the wine to reduce the risk of mould on the floating fruit.

 

[andrew_ysk]

lol.. why i think the other way round is better..
initially i have not enough yeast colony, hence i need protection for air germ.. hence i need carboy. after primary fermentation, i got a big yeast colony, i don't need carboy, i can use bucket instead. lol.. make sense ? :-)

By the time you've finished primary you have a well established yeast colony and there's alcohol present to help fight infection. If you sanitise well you would be unlucky if it got infected.

 

[andrew_ysk]

you mean you just leave the must in the fermentation vessel ? and you don't have primary fermentation or 2nd fermentation, because you never rack out the pomace ? i did that many times as well, that's why i am not sure why ppl have to do racking..

i did a lot of reading lastime regading this. what i was told is, some vine maker don't want to put pomace in the liquid wort for too long, least it impart too much of tannin or certain color or certain smell or taste into their final product.. for example, rose wine.. which the pomace is in the liquid for extra short time.

I don't rack any of my wines to a second FV unless i am told to by the instructions and most kits don't tell you to do this.

Many members use cling film to cover open FV,s.

 

[andrew_ysk]

why you call that secondary fermentation, why not primary fermentation or simply knock the term - primary and secondary out of fermentation ? lol

These days I only tend to use a secondary if using fresh fruit in the wine to reduce the risk of mould on the floating fruit.

 

[andrew_ysk]

u guys just enlightened me of a doubt in mind that were of years.. finally i know there are some ppl who don't do racking and only for a mix fermentation instead of primary and 2ndly.

 

[andrew_ysk]

how much yeast you need to use for how much must ?
i use 1 tsp of altec turbo yeast for 1 gallon of must.. i think that altec yeast has got yeast nutrient premixed inside. i made a mistake by adding a pinch of yeast nutrient from wilko to it.. that's why it is super active.

 

[LED_ZEP]

I avoid the turbo yeasts as they tend to leave a nasty taste in the end result. Stick to a general wine yest, Wilko's yeast compound is excellent as it's E1118 yest with a bit of nutrient. The E1118 is a champagne yeast so has a high alcohol tolerance (up to 18%) and will ferment reliably.

 

[Chippy_Tea]

I use Youngs Super Wine Yeast compound @ 1 tsp to a Gallon (4.5 litres)

A Specially formulated recipe containing Bentonite, Wine Yeast, Yeast Nutrient, Vitamins and Minerals. Used or making high quality wines, speedy fermentation and clearing.

https://www.brewuk.co.uk/young-s-super-wine-yeast-compound-60g.html