I am currently making a chokecherry raspberry wine and encountered some odd fermentation, was wondering if this is just yeast or if it this is mold? Been about a week since pitched, when stirred it showed a lot of the same clumsiness which makes me think it is just yeast. Tastes and smells great...
I am aware that bread yeast is not optimal but I am curious now.
So I am very new and am wondering what bread yeast does when it is in cooler temperatures then reccomended. I read that it is optimal around 70-80 and I am sitting at a constant 50-60. Will it just take longer? It is still...
New to cider making. This is my first batch and it is quite frankly a test because I had a tiny amount of juice left wanted to try one night. Anyway this is 5 days in, is it normal to smell slightly alcohol and really bitter? Also I know it is still fermenting because I release co2 every few...