Originally Posted by jcag
I was told by winexpert CS that i now know the difference between CO2 and foam. If you whip too long its foam. She told me that even milk or water will froth/foam he same way (which it will) if whipped. It doesnt mean its CO2.
But if pressure is building up when a sample is shaken like the OP mentioned, it's not just foam.
+1 to the still fermenting question.