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untreated how? I thought fresh pressed is watching them load apples in and watching them press the 5 gallons for me.

freezing apples first? I am gonna goto my local orchard and get fresh squeezes cider as my starting point

i did take a reading, no change, if anything it went up and not down...oh well, I am just gonna wait till the fall and make a hard cider

well, poured down the drain, took advice from many different people and still couldnt get yeast to take.

ok, so I start with a couple ounces of water...what is it gonna do...then when I add a little of my must, what will that do?

74 in the room where I am fermenting, and absolutely no change in the SG reading from when I started...I think it may be time to get another packet of yeast and prime this time as the last time I did not read and just pitched it dry

ok, I will look when I get home...and move by bucket to a room with no AC

well, I will check when i get home. The room temp is approx 70 degrees farenheit, what should it read with the hydrometer now?

used a hydrometer and the reading was 1.100 at start

Montrachet (5 g)

I am making 5 gallons of Blueberry wine, and I have not seen any signs of fermentation and I pitched yeast almost 96 hours ago. I have nop bubbling action in the airlock, but when I punch the fruit down, I see mild foaming on top, and the foaming gets more when I stir. Is it fermenting?