bmwr75
Junior
- Joined
- Oct 2, 2014
- Messages
- 27
- Reaction score
- 3
I started a batch of blackberry wine (Tom's recipe) on August 27 at 8 am in an eight gallon bucket. S.G. was 1.120.....might have been a false high reading since most the liquid in the berries had not yet integrated with the must.
August 28 at 8:30 am pitched the yeast rehydrated with Go-Ferm.
August 29 at 8:30 am ferment very active and foaming over top of bucket. 2:00 pm checked S.G. and it was down to 1.072.
August 30 at 3:30 pm SG is down to 1.030.
I've never had a wine ferment this fast, but this is my first time using Go-Ferm. Is this an unusually fast ferment (not that there is anything wrong with that)?
August 28 at 8:30 am pitched the yeast rehydrated with Go-Ferm.
August 29 at 8:30 am ferment very active and foaming over top of bucket. 2:00 pm checked S.G. and it was down to 1.072.
August 30 at 3:30 pm SG is down to 1.030.
I've never had a wine ferment this fast, but this is my first time using Go-Ferm. Is this an unusually fast ferment (not that there is anything wrong with that)?