Sediment at bottem of the must

[lethargy]

hey,

i started my very first batch today- a nice rasberry wine. its been about 9hrs, and its comming along nice (according to the book im reading- the art of wine making) there are nice carbon dioxide bubbles forming, the cap is solid (ill break it before i go to bed), and the liquid is decently clear...

however, there is a fairly thick white lair of sediment forming at the bottem (might be the yeast), and my book dosnt say anything about that...

is this natural, if not how do i fix it?i can include a picture if it would help.

 

[Nubz]

theres nothing wrong
its just yeast
and maybe sugar also that didnt disolve all the way

 

[Tom]

Your cool so far. Wait till the Am and smell what the yeasties did while you were sleeping.
How big a batch is it?

 

[lethargy]

i didnt want to make a large batch (Plus i only had a few razberrys) so i cut dow a 3 gallon batch to 1 gallon (i just cut back respectivly on each ingreadient(sp?)). like i said this is my first batch, so i dont know if this was adviseable, or not.

 

[Wade E]

One it gets fermenting all this stuff will be floating up and around like a lava lamp and hen settle back down as fermentation slows down.