Is this a stuck fermentation?

[ToulouseLePlot]

Never had this before, mates grapes from his greenhouse, Lalvin EC1118, day 4.

Click the picture to get the video on my photobucket account... with sound... Hope it all works

[robwrx]

I couldn't hear anything but I could certainly see what appears to be an incredibly rapid series of bloops. Never had anything as quick as that myself.

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[ToulouseLePlot]

Aha! Got tapatalk on the nexus now... Noise worked here, sorry - too much nerd needed to work out why not. Quite agree, I've never had a totally continuous ferment like that. Went on for 8 hrs then back to normal...

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[Technotrucker]

I've had this with a beer brew, but not for the same length of time. This goes on & on...could it just be a very active fermentation??

ps..thanks for the link for free tapatalk.

[ToulouseLePlot]

Yes, that's right - very active, I don't know why. It's quite cool, a standard yeast, low fermentables (I've 2.5kg of dextrose to add to get this to the equivalent of 1.095), but it's rather fun - and a very bright pink.

[lockwood1956]

it is just a ferment under optimal conditions



rejoice!

[NorthernWiner]

On a side note, you don't need to lock down lids and use an airlock for red wine fermentations. A little air is good at this stage and can even help stave off reductive odors/flavors. I cover all my fermenters with a towel or just set the lid on loosely.

[NorthernWiner]

One more thing. I don't know how often you are punching down the cap of skins, but if you do that more often it will allow the must to cool and slow things down a bit. The cap retains a lot of heat and EC-1118 is a very vigorous yeast. Punch downs every 6-8 hours are suggested when fermentation is at its peak.

[NorthernWiner]

One more one more thing.

Just an observation on some of the other carboys (what appears to be red wine) seen in the background that are not fermenting. They should be topped up a bit more - up into the neck. There is too much surface area exposed, which can result in oxidation. You really want as little headspace as possible. Just leave enough so that if you have to stir it for some reason, putting a spoon or stir stick into the container won't overflow it.