Wine Fermentation

[jeracoo]

I put on 50 liters of red wine must yesterday and the fermentation of it seems a bit crazy, the foam is about 2 inches thick and it's been bubbling like crazy, I can't close the barrel as the "water lock thing" keeps getting blown off.

The starting temperature of it was 25 degrees when I put it on yesterday at 12:30pm and the temp is at about 28 degrees now.

Anyone know if this is normal?

[QLD.Andy]

I dont know anything about wine but I do know that as long as there is positive pressure in the fermenter you dont really need an air lock (water lock thing)
You will get away with a cloth over the hole in the lid till things settle a little then re-install the air lock.

[R-sole]

I usually just put a soft drink cap over the hole for my distillation ferments, should be fine until secondary starts.