ok, here is my question. First some background. I started my peach/nectarine wine at the very end of August. On Sept. 1st, I pitched my Lalvin. The same one, I used for my blueberry. Seeing no activity, I added more yeast energizer or nutrient, I forget at this point. I just know it was the little white balls. Anywho. Nothing after a couple days. So, I used another yeast. Champagne something. It was for a higher S.G., because my original S.G. was something like 1.116. Well, it seemed that wasnt working out after 24 hours, so I took out about 3 cups of the must and replaced it with water to dilute the sugar content. Well it worked this morning, because, the must liquid was filled in the airlock, which I changed immediately. Tonight, I broke the cap and stirred, at to which point, it started overfilling my primary like mount vesuvious. Now, my blueberry didnt do this, when I was stirring the must. I also noticed that the airlock was rocking to the tune of what would be some Ingwe Malmstein (sp?), and it had a white foamy kind of reaction going there. Here is the question...Is this normal? Again, because I didnt get this same thing with my blueberry. Although, I didnt have to add another yeast to that. Whew.
