China-Clipper
Junior Member
- Joined
- Jan 22, 2014
- Messages
- 42
- Reaction score
- 11
I just made two starter batches of Lalvin D47 yeast for my Dragon's blood and Strawberry berry wine mix (two batches). My usual yeast EC-118 used to sink in the warm water and disperse. This D47 got "muddy" and "clumpy" in the water...kind of like flour paste in gravy. Is this normal? I'm supposed to pitch the yeast in 15 minutes.