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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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I have two batches doing this; they both got off to a wonderful start, a
Welch's Concord and a Juicy-Juice Cherry (primary contents apple and grape). Everything went quite well for a few weeks; had to add antifoam to one during the initial eruptive phase :-) and they proceeded nicely for a couple of weeks fermenting at a good rate. Now all of a sudden they are =both= beginning to foam up again. Any ideas? They both smell heavenly through the airlocks' bubbling. Blobert! -- "Twinkle, twinkle, little bat, how I wonder where you're at? Up above the world so high, like a tea-tray in the sky!" -Lewis Carrol- "Alice in Wonderland" |
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To me, foam is just indication of a healthy ferment. I would say that they
are just batches that need more head space than normal. How much head space are you maintaining during secondary? Ray "Bob" > wrote in message news ![]() > I have two batches doing this; they both got off to a wonderful start, > a > Welch's Concord and a Juicy-Juice Cherry (primary contents apple and > grape). > Everything went quite well for a few weeks; had to add antifoam to one > during the initial eruptive phase :-) and they proceeded nicely for a > couple > of weeks fermenting at a good rate. Now all of a sudden they are =both= > beginning to foam up again. Any ideas? They both smell heavenly through > the > airlocks' bubbling. > Blobert! > -- > > "Twinkle, twinkle, little bat, > how I wonder where you're at? > Up above the world so high, > like a tea-tray in the sky!" > -Lewis Carrol- "Alice in Wonderland" > > |
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![]() "Ray Calvert" > wrote in message . com... > To me, foam is just indication of a healthy ferment. I would say that they > are just batches that need more head space than normal. How much head space > are you maintaining during secondary? I do a very long primary as there is no fruit involved, just pasteurized juice, so it is still in the original 6.5 gallon carboy with about 3 inches of headspace. The foam remains constant, it is neither growing nor shrinking, whicvh I find quite odd.... TIA, Bob -- "I can't stand water because of the things fish do in it. Once, whilst traversing the Himalayas, we lost our corkscrew, and were compelled to live on food and water... for several days." -W C Fields- > > Ray > > "Bob" > wrote in message > news ![]() > > I have two batches doing this; they both got off to a wonderful start, > > a > > Welch's Concord and a Juicy-Juice Cherry (primary contents apple and > > grape). > > Everything went quite well for a few weeks; had to add antifoam to one > > during the initial eruptive phase :-) and they proceeded nicely for a > > couple > > of weeks fermenting at a good rate. Now all of a sudden they are =both= > > beginning to foam up again. Any ideas? They both smell heavenly through > > the > > airlocks' bubbling. > > Blobert! > > -- > > > > "Twinkle, twinkle, little bat, > > how I wonder where you're at? > > Up above the world so high, > > like a tea-tray in the sky!" > > -Lewis Carrol- "Alice in Wonderland" > > > > > > |
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![]() "Bob" > wrote in message ... > > "Ray Calvert" > wrote in message > . com... >> To me, foam is just indication of a healthy ferment. I would say that > they >> are just batches that need more head space than normal. How much head > space >> are you maintaining during secondary? > > I do a very long primary as there is no fruit involved, just > pasteurized > juice, so it is still in the original 6.5 gallon carboy with about 3 > inches > of headspace. The foam remains constant, it is neither growing nor > shrinking, whicvh I find quite odd.... > TIA, > Bob > -- Sorry I did not get back you you. I have been out for a week. I would not consider a few inches of foam a problem. and a few inches of head space is certainly no problem as long as you do not open the container. I would not worry about it at all. It may even still be there when the wine stops fermenting. The foam may sort of freeze in place or stain the walls of the carboy so it looks like it is there when it is not. Ray |
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