keahunter
Member
- Joined
- Jul 8, 2013
- Messages
- 84
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- 18
This is my first attempt at making wine so this may be a really noobie question but, I started on Saturday afternoon (it's now Monday morning) and there is a layer of foam on the top of the must, but It doesn't appear as though the air lock has moved at all. Is that ok? I guess I expected a more active fermentation with lots of bubbling. I used to make beer and if I remember correctly, that's what it did. The instructions call for me to stir it at day three to re-suspend the yeast so perhaps that will help. Should I worry or is all ok? Thanks. I'm making a Mosti Mondiale Vinifera Barolo.