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Could it be reacting to changing temps? The house is cooling down pretty good now and I have not seen it bubble in a while.

Also it was pretty clear before I added the frozen concentrate. Not so much now.

I have a batch of original DB that I started on 9/2. I racked into a carboy on 9/11 and added sulfite, sorb ate and de gassed. Then added sparkolloid per directions. On 9/17 I sweetened with 4 cups sugar. Tasted on 9/22 and added a can of frozen strawberry daquri mix and stirred. I noticed today...

Thanks for the replies CGish!

Thanks for the reassurance Willie. Just tried my first taste of the original.....I think I can work with this...lol

That was the original DB. Tropical started on 9/11.

The original DB was started on 9/2. Racked into carboy on 9/11. Racked today and sweetened with 4 cups of sugar. At first it kind of tasted like crap but after chilling a bit and a little extra sugar it's not that bad. Hope it gets even better as time goes on. Super easy process. Thanks, Dave!

Temps ranged from 76-79 the whole time.

The tropical is already at .990. Pitched the yeast on 9/12. Does that seem too fast?

Well the original DB is in the carboy clearing and a batch of tropical is in the primary! SG on this one is 1.080 but there is twelve pounds of fruit in there so I think that will increase somewhat.

Thx. Moving forward!

This thing is at .990 today. It should be safe to proceed now right? Or should I wait the three days? Thanks....

It was at .994 today. Squeezed the wine out of the fruit packs and discarded them. We'll see where it's at tomorrow.

Sounds great! Thx!

Yep that was it! Thanks!

How many cans of concentrate? Thanks...

Hello all, I'm on my first batch of DB and I can't get over how fast it's fermenting! 9/4 s.g =1.088 9/7 s.g.= 1.032 It will be done in no time at this rate! Pretty neat.