Foam Through Airlock Question
"ff" > wrote in message
...
> I started a batch of Brew King's International Australian Shiraz this
> weekend in a 6+ gallon carboy. Within a day it was foaming through
> the airlock.
Don't the kit instructions indicate that you should start the fermentation
in a wide mouth bucket, and later transfer to the carboy? That's how most
reds are done anyway. Helps prevent making a mess.
You should be OK now, except for the loss of product.
Tom S
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