fig/apricot wine wierd sparkling

[10pies]

Hi, I have made many beers in the past but this is my first wine. the must is a fig/apricot base with a few other things as nutrient. 6 hours after pitching there was a nice big layer of krausen. 12 hours after pitching most of the krausen was gone, and the top of the fermenter seems to be sparkling or fizzling. its not regular bubbling you'd expect from krausen, but its the same look and sound as a recently opened can of soda. is this normal?

 

[bernardsmith]

Normal? Yes. Grains produce krausen. Fruits don't. Grains have lots of gluten or protein (that's what traps the CO2 in bread and makes it rise) . I may be mistaken but I think fruit has almost none. The yeast produce CO2 and the CO2 keeps fruit particles close to the surface but those particles don't combine and form large molecular chains in the same way that gluten does.

 

[fuelish]

Yup....perfectly normal...I used to love fermenting beer in glass just to watch the maelstrom that the typical beer fermentation is - wine/mead are pretty boring, in contrast, which is fine because I use buckets for my meads to make it easier mucking about with SNA.s, fruit additions, stirring, whathaveyou...nothing exciting to see, really. I really should brew up a batch of beer after all these years for the heck of it....the roiling ferment was mesmerizing