Bineandvine
Junior
- Joined
- May 18, 2016
- Messages
- 4
- Reaction score
- 1
Hi guys, I'm new to wine making, I was really into beer(I work for a beer company and am well versed in sanitation, yeast etc) but wine sounds a lot funnier to make! I dove right in and I'm three weeks into my first batch, strawberry apricot. I used about 5 lbs of strawberries, two pounds of apricots and about 9 lbs of sugar. I pitched with champagne yeast. Two weeks ago I racked it off the lees into a clean carboy and fitted with an airlock. It's still going pretty strong about 1 bubble every 10-15 seconds. Now today it seemed as if it was speeding up, there was a lot more bubbles and activity in the carboy. Big question, has anyone used champagne yeast and is 3-4 weeks of fermentation normal or am I dealing with an infection? Any help would be appreciated.