North American Fruit Explorers mailing list at ibiblio

["Kristina & Bruce" <herenorthere@lycos.com>]

The pail isn't needed if pulp and skins and whatever is already removed from 
the juice.  The way to handle rapid fermentation in a carboy is to get a 6 ft 
length of plastic hose that tightly fits into the the carboy opening.  Put 
the other end in a bucket with a few inches of water.  Winemakers can get 
away with open containers by using sulfur to zap whatever gets in, but 
beermakers can only cross their fingers and hope.  I try to avoid using the 
pail whenever possible.
Bruce Wittchen
1/2 mile outside Hartford, CT

Tom wrote:

>The mistake was having the primary fermentation in a stoppered container.  
>Allow the primary
>fermentation to happed in an open pail, with loose lid, or cheesecloth 
>covering.  After the initial
>rapid fermentation settles down you can siphon it into a carboy with a 
>fermentation lock.
>
>This should cure the purple spots on the ceiling.
>
>Later,
>Tom
>
>Hector Black wrote:
>
>> Yes, we've made blueberry wine with very few changes.  The main problem is
>> that we put it straight into the glass jug and the fermentation was so 
>> rapid
>> that it popped the bubbler on top and decorated our living room ceiling 
>> with
>> some interesting purple spots.  I guess most anything would work as long as
>> you leave plenty of room in the jug for rapid fermentation, or do that part
>> in some kind of open container and siphon it into the jug later.  Works 
>> will
>> with grapes.  Muscadine grapes seem to change flavor and not so nice as a
>> wine after the steam juicer.  Same thing happened with mulberries..  Hector



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