Started my first fresh juice batch last evening, an RJ Spagnols Chardonnay.
Added oak as per instructions, but dumped it all in at once instead of a
little at a time. It promptly foamed over the edge of the pail and all over
the floor, taking probably half of the oak. Didn't lose a lot of must, but
it was messy.
Today it is bubbling nicely, even though the house is a bit cool this A.M.,
about 15C.
I'm considering also doing a Merlot or a Zinfandel (not blush). Any
recommendations?

Barrie in Calgary

I had that problem with my first ever Chardonnay from fresh grapes but
with the next batch, I bought a Keg tub and filled it half way with
water and stuck in the carboy. The carboy was about 4/5 full. The cold
bath seemed to control the fermentation temperature and the overall
fermentation process.

HTH
Joe