Raspberries pushing out the airlock

[Utah_Monkey]

Second time trying to post this, first time didn't seem to stick.

recipe: 3.4lbs honey
1gal water
1 pkg Lalvin D47 yeast.
4 cups raspberries.
OG was 1.112

After making the mead the raspberries float to the top blocking the outgassing, causing the airlock and stopper to pop out.
How can I prevent this from happening or should I just rack this into a separate container already. It's been less than 24hours.
I did leave around 3 inches of air gap between the Must and top of the carboy.

 

[Squatchy]

Second time trying to post this, first time didn't seem to stick.

recipe: 3.4lbs honey
1gal water
1 pkg Lalvin D47 yeast.
4 cups raspberries.
OG was 1.112

After making the mead the raspberries float to the top blocking the outgassing, causing the airlock and stopper to pop out.
How can I prevent this from happening or should I just rack this into a separate container already. It's been less than 24hours.
I did leave around 3 inches of air gap between the Must and top of the carboy.

Most of us ferment in buckets and then move to glass close to the end of the ferment.

 

[Stasis]

Second time trying to post this, first time didn't seem to stick.

recipe: 3.4lbs honey
1gal water
1 pkg Lalvin D47 yeast.
4 cups raspberries.
OG was 1.112

After making the mead the raspberries float to the top blocking the outgassing, causing the airlock and stopper to pop out.
How can I prevent this from happening or should I just rack this into a separate container already. It's been less than 24hours.
I did leave around 3 inches of air gap between the Must and top of the carboy.

When I ferment in carboys I use ones which are twice as big as the batch, or more. The carboy should be at least half empty for me. I ferment ~27 liter batches in 54 liter carboys. Once ferment is over and the racking is done the batch will fit in a 25 liter carboy with some left over for topping up. The 27 liters are approximate: melomels have more lees, traditionals less. Fermenting in the right sized carboy rather than one much larger does not make sense even if it's possible because if the carboy is full you can't really stir up the lees or degas easily. And eruption (meas) possibilities. You will also end up with too much head space after you rack

 

[Mazer828]

The only solids I intentionally put into the carboy are oak. #lessonslearned

Sent from my SM-G955U using Tapatalk

 

[Utah_Monkey]

Lesson learned. I wanted to start small since this was my first time, but if I make another Melomel I'm going to get a fermenting bucket.

 

[Utah_Monkey]

I'm new to this and thought to have that much air was bad for the Must.

 

[Squatchy]

I actually ferment most of my stuff in 10-gallon plastic trashcan type fermenter vessels. The lids don't even snap on tight. The snap in a way that they won't fall off. But it's nowhere near close to sealed. And I wouldn't even want it to be. Your yeast eats O2 like crazy during fermentation. When I aerate with pure O2, my saturation addition is gone within the hour. So it serves us to our favor. I keep them this way until they get around 1020 or so before I move them over to glass carboys. And then I lock them up with an airlock.

 

[The Ghost of Thom Jones]

I'm new to this and thought to have that much air was bad for the Must.

When the yeast first get started, they actually need oxygen. Its after they slow down/finish that you'll want to become paranoid about oxygen. I don't install an airlock for 4-7 days and I don't worry about headspace until I rack for secondary fermentation.

 

[Stasis]

When I ferment in carboys I use ones which are twice as big as the batch, or more. The carboy should be at least half empty for me. I ferment ~27 liter batches in 54 liter carboys. Once ferment is over and the racking is done the batch will fit in a 25 liter carboy with some left over for topping up. The 27 liters are approximate: melomels have more lees, traditionals less. Fermenting in the right sized carboy rather than one much larger does not make sense even if it's possible because if the carboy is full you can't really stir up the lees or degas easily. And eruption (meas) possibilities. You will also end up with too much head space after you rack

Oops, I meant metheglins have more lees, not melomels. I never fermented fruit in a carboy, just juice.