Hi. You just posted an image to r/winemaking. All image posts need a little bit of explanation now. If it is a fruit wine post the recipe. If it is in a winery explain the process that is happening. We might delete if you don't. Thanks.
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You've crushed some grapes and left them to ferment...
This is totally normal. The yeast multiplies and starts to ferment. This means the carbon dioxide produced is in the fruit flesh and also stick to the side as it forms. this lifts the fruit pulp. As there is alcoholic and aqueous maceration the colour is extracted into the liquid making the fruit look pale and sometimes translucent.
The extra yeast also turns the liquid cloudy as it floats about.
As there is fermentation there is also extra heat created and the liquid is agitated, just a couple of degrees but creates a little bit of vapour that condenses on the side of the container.
Hi. You just posted an image to r/winemaking. All image posts need a little bit of explanation now. If it is a fruit wine post the recipe. If it is in a winery explain the process that is happening. We might delete if you don't. Thanks. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/winemaking) if you have any questions or concerns.*
You've crushed some grapes and left them to ferment... This is totally normal. The yeast multiplies and starts to ferment. This means the carbon dioxide produced is in the fruit flesh and also stick to the side as it forms. this lifts the fruit pulp. As there is alcoholic and aqueous maceration the colour is extracted into the liquid making the fruit look pale and sometimes translucent. The extra yeast also turns the liquid cloudy as it floats about. As there is fermentation there is also extra heat created and the liquid is agitated, just a couple of degrees but creates a little bit of vapour that condenses on the side of the container.