Just started my first ever batch of SP (and 2nd ever Primary Fermentation!).
I've read through the forums, and I've lurked around the posts. There seems to be a lot of stuck and troubled fermentation. I've got some troubling news, and I'm not quite sure how to ask it without being to smug.
I started my SP off with a homemade starter (EC1118, Sugar, Field Berry Concentrate), and the must started at 1.072 or so SG. Now, two days later, my SP is at 1.040 SG, I've added all my lemon juice, and it's foaming away like crazy.
My question is, should it be progressing this fast? Is something wrong? This is only my second batch ever, and it wasn't even close to this quick!