- Joined
- Oct 14, 2022
- Messages
- 5
- Reaction score
- 4
The first picture below is after three days with carboys topped with cotton. Fermentation locks were inserted. The third carboy was topped off with apple juice pressed at a local orchard. All three we pitched with dry wine yeast 36 hours after suppressing wild yeast. Apple variety: Jonagolds.
I had to leave for a couple of days and when I came back the middle carboy had overflowed and the two others had debris in the fermentation locks. I cleaned the carboy necks and reinserted the cleared locks.
The second picture is eight days after inserting locks. Juice in the middle carboy is pale and cloudy, the third not so much. Carboy one lock is bubbling at 40 burps per minute, #2 109 and #3 94.
Wondering what’s happening, what may have caused the differences and what I should do, if anything, to correct?
I had to leave for a couple of days and when I came back the middle carboy had overflowed and the two others had debris in the fermentation locks. I cleaned the carboy necks and reinserted the cleared locks.
The second picture is eight days after inserting locks. Juice in the middle carboy is pale and cloudy, the third not so much. Carboy one lock is bubbling at 40 burps per minute, #2 109 and #3 94.
Wondering what’s happening, what may have caused the differences and what I should do, if anything, to correct?
