Vinho do Porto

[alealex]

I had some raspberries, blackberries and blueberries after sunny summer left in the freezer.
Decided to make some sweet, desert wine.
Grapes made only a nice addition, so technically I should call this 'port style'.
Added, fructose, water, brought it to 4.5litre (roughly) OG 1.095 (roughly again) and port yeast.
Berries and grapes were previously treated with pectolase.
Finished with it in the evening and left it on the kitchen worktop. It was bubbling away happily in the morning, but..
..as I came back from work.. take a close look at airlock:

[Col]

Oh, we've all been there, Alex. It's said that you don't know how to ride a motorbike until you've fallen off one - in the same manner, you don't know how to make wine until you've had at least one Vesuvius...

[alealex]

Whatever it was yeast, fruit bits, lesson is learned: more head space won't kill.
Thought 0,5 litre head space is enough. It always was.
Vesuvius at work:

[LordEoin]