Both of these brews are fizzing away furiously, so I thought I’d dig out the PCM recorder and get a quick sample. This high-fidelity recording features Turbo on the left and Thrush on the right, and the hissing noise that sounds like static is actually the constant stream of champagne bubbles, amplified by the empty space at the top of the plastic fermentation vessel.
No foam explosions, but you can see it’s touching the base of the lid ¾ of the way around and there’s a small trace of foam in the airlock too, just past the bung. Popping energetically every 3-4 seconds now. Good dog!
The 1 gallon demijohn we took home to Onchan has been bubbling well for a couple of days now. It’s being stored in the spare bathroom (Jac & Jim’s room) with the heating off since it’s warm enough and quite dark in there.