It’s only been two days, but with our set up being more in the open, I thought I’d show what the active fermentation looks like.
Even in the still shot, you can see that the water in the airlock is carbonated, with all the bubbles on the sides.
In the video, you can see that a “burp” comes up about every 6 seconds. It’s a bit on the slow side, from what I’m reading, which could be temperature based.
Now, we’re also supposed to be aerating this twice a day for the first few days, which was easy to do when using the fermentation bucket. We haven’t done that at all, yet. The spoon that came with our wine making kit is too big to fit into the opening of the 1 gallon jug.
I’ll have to see what I’ve got that’s thin enough, and can be sanitized.
This stage should take about 7-12 days, and watching those bubbles and burbs are supposed to help us know when it’s time to do that. So we’ll be keeping a close eye on that airlock. 🙂