"gene" > wrote in message
...
> Rodders wrote:
>> Hi
>>
>> I started two batches of red wine the other day and put them behind a
>> chair which was pretty close to a radiator. Had a look today and one of
>> the tops from the air lock had been forced off and wine had come out.
>>
>> Q) with no air lock in place for possibly a couple of days is there a
>> problem with the wine?
>>
>> Secondly
>>
>> I started another new batch yetserday, which makes 4 demijohns on the go,
>> 3 are frothy but one has no froth at all but the air lock still shows
>> signs of bubbles passing through it, (this is not the same bottle as
>> above), is this fermenting properly?
>>
>> Thanks
>>
>> Rodders
> If the wine is fermenting actively, there would be enough CO2 being
> generated to protect the wine in a demijohn, even without the airlock.
> It's only when the fermentation slows down that the wine needs protection
> with an airlock.
>
> I ferment even my white wines in a large plastic bucket just covered by a
> towel and a frying pan lid until the sugar level gets down to about 8-9
> deg Brix.
>
> It is possible that your non-frothy ferment has gone quicker than the
> other three. I'd only be concerned if there are any stinky smells in this
> one (would indicate the yeast are struggling). You didn't mention if this
> non-frothy one is a different kind of grape, a different starting deg
> Brix/specific gravity, a different yeast, different yeast nutrient
> amounts, and/or closer to a heat source. All of these would affect the
> fermentation rate.
>
> Gene

Thanks Gene, I will keep my eye on the non frothy one.

Rodders