Neat pattern forming

[Alisun]

2nd day into the fermentation stage of my blackberry merlot and I noticed this really neat pattern forming! I Am so curious to why this is happening.
If anyone knows please share!

 

[Runningwolf]

Not unusual at all. Farmers see that once in a while and they're call crop circles. You have aliens in your wine marking their territory.

 

[Arne]

LOL, Dan. Alisun, it is just the yeast multiplying and they just happened to make the design. Nothing to worry about. And welcome to the forum. Arne.

 

[grapeman]

It may simply be coincidence but, check your cover. It may have gotten very vigorous and the foam touched the cover. If the cover has rings on it and the foam hit those, it would leave that pattern. Either that or Dan is right!

 

[Rocky]

It may be a subliminal reminder that you need to go to Target.

 

[JohnT]

The universe is finite and patterns are re-used. This also explains why everything tastes like chicken.

 

[sour_grapes]

Neat pattern! I leave my stirring waffle/spoon in my bucket during primary. I often see the outline of the spoon a few days into fermentation. I would bet that your bucket has ridges at those particular radii.

 

[dcbrown73]

The universe is finite and patterns are re-used. This also explains why everything tastes like chicken.

WooOOoOo, now were talking about my first passion. Astronomy! ...well, and any science in general.

The natural order of mathematics in nature (or physics I should say) are known to produce geometric patterns based on natural (or even unnatural) influences around the occurrence. Many times with extreme precision. Like the symmetry of snowflakes, the fractals of Romanesco broccoli, or the logarithmic spiral of a Nautilus shell.

Very good stuff.

 

[bkisel]

Welcome to the forum!

I don't have a clue as to why that pattern nor BTW what the Friedrich Nietzsche quote means.

 

[BernardSmith]

But that looks like the kind of wave pattern that results from vibrations at a specific fixed frequency, doesn't it - see [ame]https://www.youtube.com/watch?v=CGiiSlMFFlI[/ame] (go to about 1 minute 20 seconds and forward)

 

[dcbrown73]

Welcome to the forum!

I don't have a clue as to why that pattern nor BTW what the Friedrich Nietzsche quote means.

Nietzsche quotes are a sanity test. If you don't understand them, you're sane.

 

[JohnT]

Guys,

Do not even get me started on Fibonacci...

 

[sour_grapes]

Guys,

Do not even get me started on Fibonacci...

...because then you will have to keep adding your two previous statements together?

 

[Alisun]

Thank you all for your replys! I had some good laughs and learned a bit too! I think it's safe to say this is the most magical batch of wine I have made and I am now more then excited to try it out!

 

[Alisun]

I believe there are ridges on the bottom of the pale so that must be it!

 

[bkisel]

Guys,

Do not even get me started on Fibonacci...

For those who would like to get started... https://www.khanacademy.org/math/math-for-fun-and-glory/vi-hart/spirals-fibonacci/v/doodling-in-math-spirals-fibonacci-and-being-a-plant-1-of-3
...

 

[dcbrown73]

For those who would like to get started... https://www.khanacademy.org/math/math-for-fun-and-glory/vi-hart/spirals-fibonacci/v/doodling-in-math-spirals-fibonacci-and-being-a-plant-1-of-3
...

Love Khan Academy!

 

[Rocky]

Seriously, Alisun, I think Paul nailed it. I would guess that the "bubble" areas are off the floor or table that you have the fermenter on and the "wine" areas are the parts of your pail that contacts the surface. Further, I would guess that the table or floor surface keeping the contact area colder inhibiting the yeast from working. In the higher areas, being warmer, the yeast is working and the bubbles are going straight upward to the top. Anyway, that is my theory and I am sticking to it.

 

[Boatboy24]

While not as cool as @Alisun 's, I had a nice crop circle form today. Pitched the D47 on my Sauvignon Blanc Rose this morning, and by lunch time I had this. Even showing where the 'bump out' is for a potential spigot.