Hey all. I started a chokecherry batch a few days ago, had a few issues that were handled in the Introductions Forum, but I don't want to post all my trials and tribulations there, so I'm asking my standard dumb questions here where the topic belongs... My first SG was, uh....high, 1.150. So I was mentored into a lighter but more voluminous batch, and achieved an SG of 1.092--Great, right? OK, so I added more of the initial additives to compensate for additional juice and water, including another Campden tablet, which begs my next question: Instead of waiting a day for the sulfate to dissipate I added the yeast right away. Now I'm not sure whether I have killed a bunch of yeast in the process and maybe need to add more...? Yes, fermentation did begin, as there is a constant, very light fizzing emanating from the must, but no foam, not a bubble. My SG 24 hours later is 1.080 and the fizzing, though still occurring, is lighter. I should remain pleased, yes? Optimistic, right? Yeast is Red Star Montrachet. To those who helped me out in the Introduction Forum, thanks a heap! My ultimate goal is to come back to this thread a year or two from now and laugh myself silly.