Hi everyone!
I started my first batch of wine last night (Apfelwein recipe from this site) in a fermentation bucket. I see a lot of people say things like "it's still bubbling away". Even after several hours, I don't hear or see any bubbling. Should I open the bucket to check things out, or will this hurt?
I used 1 packet of Montrachet. I should also note that I needed to use 4lbs of corn sugar to get the specific gravity up to 1.084. Can too much sugar hurt the process?
Any help would be much appreciated!
I started my first batch of wine last night (Apfelwein recipe from this site) in a fermentation bucket. I see a lot of people say things like "it's still bubbling away". Even after several hours, I don't hear or see any bubbling. Should I open the bucket to check things out, or will this hurt?
I used 1 packet of Montrachet. I should also note that I needed to use 4lbs of corn sugar to get the specific gravity up to 1.084. Can too much sugar hurt the process?
Any help would be much appreciated!