Put my first batch of Apfelwein in the fermenter today following the EdWort's recipe. I used dry champagne yeast. A lot of it is now floating. Is that normal?
Starting to see a bubble here and there now, so I'm not too concerned.
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I always have some of the yeast float to the top. If you do not rehydrate most will float until they hydrate. During active there will likely be a considerable amount of yeast at the surface. Even when the ferment ends the it can take a long time for the last of the yeasts to settle to the bottom.
Should yeast float?
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