it is a good idea not to take the airlock off whilst fermenting, especially if it is overflowing slightly.
The slight overflow is nothing compared to the fruit slush explosion all over the kitchen floor, worktop and my white t-shirt.
It carried on overflowing until I jammed my hand over the top to hold in the pressure until it stabilised a bit, then dropped the demijohn in the sink to depressurise by itself.
At least this morning the airlock isn't overflowing anymore.
My t-shirt will never be clean again, but it smells lovely!
