cranberry wine volcano

[wineo]

I started a 3 gallon batch of cranberry wine made from frozen juice last night,and it started up within an hour,due to my yeast starter,and proper neutrents.I left 5 inches of room in the carboy for foam,etc,and checked it this morning,and it was going to town,with 2 inches of foam,but everything seemed to be ok.I just checked on it,and it had foamed up,and spewed cranberry in every direction for 3 feet.There was a nice cranberry puddle of oose about a foot around the base of the carboy,and a fine spray of dried cranberry on the floor,and on the other carboys around it.Needless to say,I did some cleaning! Its a good thing that by basement is unfinished,and is more like a dungeon.{120 year old house}
I guess all my yeast reserch has paid off.
You learn something new every day!{or should anyway}
wineo

[Ky Ridgerunner]

You can tell by my number of post I haven't been around long enough to give much advice, but next time you make, you might want to think about using a primary and then a secondary fermenter. I use a 6 gallon plastic bucket for a primary and glass carboys for secondary.

[Johnny Reb]

You can tell by my number of post I haven't been around long enough to give much advice, but next time you make, you might want to think about using a primary and then a secondary fermenter. I use a 6 gallon plastic bucket for a primary and glass carboys for secondary.

I second that... Use a primary (Plastic Bucket) with a cloth cover till the SG drops to around 1.030 and then transfer to a secondary (Carboy)

Carboys lose space at the top and the foam will be pushed thru the highest point like a fire hose.

Nuff said....

Johnny Reb