I'm fermenting 5 gallons of dry cherry wine using a recipe in the 'Winemaker's Recipe Handbook' by Raymond Massaccessi. I used Lalvin EC-1118 yeast and introduced 1/2 of the yeast nutrient prior to pitching the yeast and the remainder two days later. The initial S.G. was 1.085. 48 hours later the S.G. had only dropped to 1.080. The next day the S.G. was at 1.044. 96 hours after pitching yeast, the S.G. was already at 1.012. I transferred to carboy and attach airlock. Within 30 minutes, the airlock is foaming and bubbling through the airlock. An hour or so later, the "overflow/foaming and bubbling through the airlock" has stopped. What in the world has happened? The level in the carboy has dropped from within 2" of the top to about 4". Luckily, I have some of the same concoction siphoned off earlier to prevent an overflow in the fermentation bucket. Any idea what happened and any advice as to how to proceed?