Yeast Activity (Beginner's Questions)

[Chopper]

I started a batch of Frozen Strawberry wine this past weekend. It was my very first “from scratch” (non-kit) wine. Being a beginner, I have some questions for anyone who has time to answer.
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I added the already-activated yeast starter on Monday afternoon. I just poured it on top of the must, but did not stir it in. By Monday night it was bubbling like mad.

On Tuesday night, I stirred the must very thoroughly. The foam disappeared, and it stopped bubbling for a little while, but eventually started back up. Although it was not quite as strong as before.

On Wednesday night, I stirred the must very thoroughly again, and again the foam disappeared and it stopped bubbling for a while. And when it started back up, it was a little weaker.

This morning, it was still bubbling about the same as it was Wednesday night; rather weakly. But still active.

Three questions:

1. Is it normal for the yeast activity (bubbling) to steadily weaken in this fashion?

2. Should I have stirred the already-activated yeast starter in when I first poured it on the must (day 1)?

3. Is it possible to stir the must too much?

Thanks in advance,

Chopper

 

[Eland]

I started a batch of Frozen Strawberry wine this past weekend. It was my very first “from scratch” (non-kit) wine. Being a beginner, I have some questions for anyone who has time to answer.
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I added the already-activated yeast starter on Monday afternoon. I just poured it on top of the must, but did not stir it in. By Monday night it was bubbling like mad.
<O></O>
On Tuesday night, I stirred the must very thoroughly. The foam disappeared, and it stopped bubbling for a little while, but eventually started back up. Although it was not quite as strong as before.
<O></O>
On Wednesday night, I stirred the must very thoroughly again, and again the foam disappeared and it stopped bubbling for a while. And when it started back up, it was a little weaker.
<O></O>
This morning, it was still bubbling about the same as it was Wednesday night; rather weakly. But still active.
<O></O>
Three questions:
<O></O>
1. Is it normal for the yeast activity (bubbling) to steadily weaken in this fashion?


Yes, this is normal<O>


</O>
2. Should I have stirred the already-activated yeast starter in when I first poured it on the must (day 1)?
<O>
I don't stir when I initially add the yeast starter.


</O>
3. Is it possible to stir the must too much?


Stirring is good as it gives some oxygen to the must while the yeast are doing their thing. You may just have a fast fermentation going.<O>


Please post your recipe as this will be helpful in diagnosing any problems or concerns that may arise.
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Thanks in advance,
<O></O>
Chopper

 

[Tom]

Eland is right.

Now that the activity slowed down you can now snap the lid and airlock on or, if in carboy add the airlock.

In case you didnt have the lid ajar no worry. W/ fruit wines the more O2 the better so some keep the lid loosly on the 1st few days.


What was your recipe and how much are you making?




Good luck keep us posted

 

[Chopper]

I'm makingFrozen Strawberry wine using the recipe on Jack Keller's web site. A one-gallon batch. I'm gonna eventually have3 one-gallon batches going at the same time, each with a variation in recipe. I like to tinker as much as I like to drink wine.


For the first 3 days, I've just had a towel on top of the primary fermenter, held in place with a bungee cord so that no insects could get in. I was planning to leave it like this until I racked into the secondary (about 4 days from now). Should I go ahead and snap the top on the primary and airlock it?

Thanks,


Chopper

 

[Tom]

You can wait till gravity is below 1.030. After that the yeast is well on its way.