New to wine making, need help.

[sour_grapes]

I did not have the beginning sg only the one taken at day 2 of primary in which case the Pineapple was at a 1.040 and the Strawberry was sitting at 1.105 sg.

Something seems off. If you add 2 lbs of sugar to 1 gallon of water, you get a SG of ~1.080. If you took your reading on day 2, my guess is that little fermentation would have happened. I doubt you could have knocked off 0.040 after just 2 days, but I could be wrong. How active/foamy/bubbly was it on day 2?

 

[JakeJeckel]

Something seems off. If you add 2 lbs of sugar to 1 gallon of water, you get a SG of ~1.080. If you took your reading on day 2, my guess is that little fermentation would have happened. I doubt you could have knocked off 0.040 after just 2 days, but I could be wrong. How active/foamy/bubbly was it on day 2?

It was very foamy and bubbly, the fruit was positioned mostly to the top of the bottle as I assumed was normal. It could have been a bit less than or more than 2lbs, I didnt take a precise measurement jut kinda halved a 4lbs bag.

 

[sour_grapes]

Well, if it was that foamy and bubbly, then significant fermentation could have taken place in the intervening two days. So I withdraw my earlier comment.

 

[JakeJeckel]

Well, if it was that foamy and bubbly, then significant fermentation could have taken place in the intervening two days. So I withdraw my earlier comment.

Ok so a lot of foam means a lot of fermentation? Thats good to know because I was worried about that and thought it was a problem. Here is what both carboys look like at the moment.