Hi, guys. This question concerns both wine and mead but since mead is considered wine I chose to post here. So I just started my first ever batch of both mead/JAOM, and welches grape juice wine. I am doing a 3 gallon batch of each and used a champagne yeast...red star brand I think...yellow packet. It was a general purpose yeast the guy at the homebrew store told me. He told me that was a decent one to use for a lot of stuff. I was brand new to homebrew at the time, and still am, and I told him I wanted to experiment with different things. If I were more specific he probably would have taken me a different route.
Ok so the question. My mead started some obvious light foaming/bubbling within 24 hours. My wine didn't noticeably start for closer to 48 and even then neither one of them really foamed up like I see in a lot of pictures and posts. The mead is just a light foam mixed in with the oranges and the wine looks like a sparkling wine or soda would. Am I not getting a vigorous ferment because of the style of yeast or is it probably something else? I did use yeast nutrient and each batch is between 1.090 and 1.100 give or take. I know that could be a big difference but as long as I am ballpark with those numbers I'm ok with it. These are both just experiments at this point after all. Thanks for reading all of this.