These brews already have character. One of them is lazy (just putting out a little CO2 - "Do I have to?") and the other is aggressive (blew the airlock off coating the vicinity in a sticky honey/yeast mix). Beats me why the difference, as the base recipe for both is the same...
There is a visible wavefront of bubbles moving down the carboy, which makes me wonder - at a certain gravity, would bottom fermenting (e.g. wine) yeast turn into top/middle-fermenting 'cause it can't sink further yet?