Was worried about the yeast starting, see earlier thread
, but after 54 hours, I see that a "cap" has formed. When I stir it, a lot of gas (CO2?) froths to the surface and the room has a very pleasant smell. So I guess the fermentation process has kicked in. Most recipes say that I should stir the must/wine twice a day.
Is that right? Should I be breaking up the cap and stirring it in? It seems to reform almost immediately. Does this stop air from getting to the yeast and harm the process?
I'm aiming for a dry wine, so I really want complete fermentation. Any pointers?