Healthy fermentation

Here are a couple of photos of the active fermentation in my pyment I made yesterday. This is a seven gallon batch eight hours after pitching K1V1116.

That's pretty cool.....I just don't have the brass for open fermentation.

This isn't actually a completely open fermentation. I do cover the primary (in this case a ten gallon trash container) with a t-shirt held in place with a bungee cord. I've done it this way for several years and have never had a problem. After most of the primary fermentation is complete I'll rack to a carboy and add some spices. After a couple of weeks in the carboy I'll rack again to a 7-gallon Hungarian oak barrel, topping up each time with a traditional mead from a previous batch.

Impressive. I've never had a mead 'krausen' like that.

Is that mostly the yeast, or is it the grapes? My fruit always goes in during secondary...that makes a difference too.