Airlock funny business

slingshot13 · Dec 7, 2014

What's up everyone? I have a couple of quick questions for ya
I have had a very active ferment going since 10/20/14, I'm very excited about this because it is my first!! I'm using a 3L fermenting jar with a large airlock. Before I found THP (tough times) I read on some webpage that you need to keep your airlock clean and someone suggested using vodka instead of water. Seeing that I am a guy that enjoys a little Kettle one in my rocks glass I thought this would be a badass idea. Here is my problem/question

My airlock seemed to invert!? The liquid inside my airlock started to get sucked into my jar! My ferment has started to slow down so I'm sure there is a little pressure difference.. but that much? Also, I have had to top off my airlock a couple of times and this last time I filled it a little over the fill line, but I don't see how that could be the problem. I'm confused as to what is happening inside my jar? It seems like I'm having negative pressure?? Is that even possible?

My other question is .... Is the vodka that dripped into my ferment bad? Do I need to process this sauce right now? I fixed my airlock without any O2 exchange.

any help, thoughts, words of wisdom and you'll be alright kiddo...... would be greatly appreciated

Hybrid Mode 01 · Dec 7, 2014

Has the weather been nice lately? If a high pressure system rolls through before your mash starts to produce gas, the pressure in your jar will be lower than that outside of it - causing your airlock juice to get pushed inside.
The small quantity of EtOH imbibed by your mash probably won't cause fermentation to slow too much, but there are other sauce makers on this site with waaay more experience than I have.
Good luck!

slingshot13 · Dec 7, 2014

thanks Hybrid, That's funny... I'm a Kite surfer that lives and dies by the weather..... it never crossed my mind! It was nice today.... cold, with a big low moving in over the next couple of days. Also, my ferment has been active.

mikeg · Dec 8, 2014

I've wondered that this doesn't happen more often.

I suspect that temperature fluctuations could also cause this. If it gets warm, the liquid would be unable to hold much CO2, and the excess will escape. As soon as it cools, the gaseous CO2 in the jar will dissolve back into the liquid. Result: negative pressure.

I haven't done a ferment yet, but this seems likely to happen a lot. Has anyone else abserved this occurence?

RocketMan · Dec 8, 2014

Wow, I've never heard of anyone having this issue before but Hybrids explanation makes sense. I'll have to keep an eye on the next one I have going during a hurricane.

slingshot13 · Dec 8, 2014

mikeg said:
I've wondered that this doesn't happen more often.

I suspect that temperature fluctuations could also cause this. If it gets warm, the liquid would be unable to hold much CO2, and the excess will escape. As soon as it cools, the gaseous CO2 in the jar will dissolve back into the liquid. Result: negative pressure.

I haven't done a ferment yet, but this seems likely to happen a lot. Has anyone else abserved this occurence?

I thought about that Mike, but I keep the jar in the living space of the house. If it was up to my girlfriend the house would be at a steady 85 degrees, haha.... but the temp stays at about 60 to 70.
So.... my ferment has stopped (I think) after 7 very active weeks. It smells delicious and I have NO mold :party:

Should I be worried about the negative pressure and the small amount of vodka that seeped into my mash?? Do I need to process this mash right now or do I let it ride?

I'm in uncharted territory folks.... it would be a shame to let this mash go to waste

slingshot13 · Dec 8, 2014

I put a heating pad on low around my fermenting jar..... I now have positive pressure and it seems as though fermentation has started again. I guess it had to do with temp. It's funny.. a week ago I thought that I had a handle on this ferment sh%$......haha... wrong

Pet stores that sell aquarium supplies have temp gauges that stick to the glass tanks like stickers...... I'm gonna to try that!

Downriver · Dec 9, 2014

slingshot13 said:
... but the temp stays at about 60 to 70.

...Should I be worried about the negative pressure and the small amount of vodka that seeped into my mash??

...Do I need to process this mash right now or do I let it ride?

60 is a little cool, closer to 70 (or 75) is better. 60 still works, but MUCH slower.

A little vodka might hurt you, but it's not gonna hurt the ferment. Some folks start their ferments using a shot or two.

No, you don't NEED to process it right now. It's a personal thing and depends on the flavor your shooting for. Taste and flavor profile changes as the ferment ages. Where to stop it during the aging process is up to you.

And, I'd lose the heating pad pronto. I think even on low, its gonna get the mash too hot. Instead, move closer to a heater vent or put it near a south facing window in indirect sunlight. Shoot for 75 degress, giver or take 5 degrees.

slingshot13 · Dec 9, 2014

Thanks DownRiver. Yeah, the heating pad was just an experiment to for me to get a grip on what was happening. Its gone!

so to put my mind at ease...... once the ferment slows down or stops, I continue to let it age, unrefrigerated for as long as I can stand it ( within reason)