I added my yeast 12 hours after adding sugar and other ingrediants , and was wondering if I am suppose to see a massive frothing of the ferm. process or just a thin white foam over the top. I put one packet of the LALVIN 71B-1122. This is the yeast I was told would be a good all around yeast for fruit wines. anyway, do I need more yeast or am I expecting to much too soon. I checked it at 09:30 tonight,which is about 17-18 hrs. since I added the yeast. thanks LA-BOY.... also the SG I was able to reach was 1.100. what will that mean for my finished wine.
welches first batch question?
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That is a rather high sg for a Welches wine which will mean you will have to really sweeten this up later to hide the high abv or wait quite some time for it to mellow out. Fermentation can take up to 3 days sometimes to get started, what temp is the must?first signs of fermentation are usually a sizzling sound like a soda pop if you put your ear near the must. Some fermentations will foam like mad while others will not foam at all and just sizzle for a week or 2 depending on the size batch. A 1 gallon batch can ferment to dry in a few days though due to its size.
It is now doing what it ia supposed to, I can hear it fizzing through top of the bucket. I said earlier that the SG was 1.100. The recipe I have says the starting SG should be about 1090. There was not a decimal point between the 1 and 090, was there supposed to be. I thought I was real close to the starting SG with 1.100. thanks for ant input....
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Yes there should have been a decimal point there. You aren't super high, but a bit over target.
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