Wheat Wine

[applejack]

I started a batch of wheat wine about three weeks ago. It was started in an open fermenter. It started working the next day and actually went rather crazy. If foamed about 3 inches in the fermenter. I stirred it daily as per the instructions, and it continued to produce the 3-4 inches of foam. I put it in a carboy when the S.G. reached 1.04. It continued to work excessively and actually bubbled around the carboy neck as well as through the air lock. I have since re racked it leaving the sediment in the original carboy. It continues to work at the same pace. Could this excessive fermenting be due to the fact that it is a grain wine rather than a fruit wine?

 

[u01dtj6]

applejack,


I'm not too sure. Did you use a kit, or did you make the wine from scratch? How much are you making, and how much yeast, yeast energizer, and yeast nutrient did you use for this?