I pitched my yeast on a jam wine almost 72 hours ago, and while there is foam, and my primary is bulging, the SG has not moved from it's start of 1.100 (Jack Keller's recipe called for 1.095).
Also, there doesn't appear to be any lees on the bottom.
Any thoughts/reassurances?
Also, there doesn't appear to be any lees on the bottom.
Any thoughts/reassurances?