The wine is very active now. The fermenter is sitting a the corner of the kitchen, bubbling away like a little alcoholic jacuzzi. It sounds lovely.
The beer didn’t do that when we brewed it, because we didn’t have an airlock in the lid. Instead we had to keep on easing up an edge of the lid to release some of the pressure.
It started off quite slowly, doing the odd bubble now and then over the first day or so. Now, though, three days in, it’s a constant stream, as the yeast breathes and grows in the sugary mixture. You can hear it in bed at night.
It’s like brewing a very slow cup of tea, and there’s something rather satisfying about that.
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