This is an interesting image. The series of images that I’m providing were motivated by the request of Eric, who makes his own beer but has never tried wine.

The reason it is interesting (to me) is because this is a Chamblaise, or “Chablis” that I started yesterday. In previous wine making experiments, I have seen a lot of foaming like the image of the Blueberry must in the earlier post.

When I took the lid off the pail to take a picture of the yeast working on the Chamblaise, I was quite surprised to not find foam on top. This morning, there was a great deal of foam – however, this evening I did see that the must was still “working” as there is much bubble activity going on.

Chamblaise is a new wine style for me, so I’m not sure if the lack of foam on top has something to do with the variety, or perhaps the yeast that came with the kit. I’m interested to know why the foaming seemed to have declined sooner than in other wines I have made. I’m not sure if you will be able to see the bubbles from the image.

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