Roiling under the cap

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David Violante

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I started a mango passion fruit wine a couple days ago and usually ferment in a bucket and the move to a carboy. This is a smaller 3-gallon batch and it ended up in a Fermonster for a variety of reasons. When I went to check on it last night, I was mesmerized by what I usually don’t get to see under the cap as fermentation is in full swing. Apologies about the sound, it’s fairly quiet until the boiler kicks on.

 
It was pretty neat to watch. I knew something was going on down under the cap but not to that extent. It’s all over now. SG is 1.000 and it’s fairly still. I’ll move it to a glass carboy today. I imagine it’s similar with grape fermentations and the amount of movement of solids depends on their size and weight. I have a super Tuscan going right now that I’m about to move to a Fermonster for an EM. It will be interesting to see how that looks too~
 

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