|Cyser with a healthy fermentation|
Seems obvious that after many incidences of overflow, due to a healthy yeast pitch, I would have learned the blow-off tube lesson. There are no 'negative waves' I project towards the use of a blow-off. I just haven't used one in a while thanks to my 14.5 gallon conical.
In the case of my newly concocted Cyser, I did not think a blow-off would be necessary and that wine yeast, Lalvin EC-118, would not ferment with the same intensity as my beloved ale yeasts. No idea why I thought this. With your typical wine and mead, there is so much more sugar to eat and it only makes sense there would be a hyper-active fermentation.
I found the airlock and cap about 3 feet from the carboy in the photo. Drops of brown yeasty sludge covered the counter top and whatever was in its way. It was not a huge mess, and I am happy to see my creation come alive in such a large way, but my idea that wine fermentation would be wimpy is sort of odd, like I am predisposed to think all things wine related are somehow emasculated. It's a similar attitude with some hop heads who only drink the most bitter of IPAs and will not drink a Belgian Wit because it's too 'girly'. What does a person gain by placing a gender filter on alcoholic beverages?