So this is my first time making wine. I'm using my great grandmother's recipe and no kit, but with Mom's help(she's made wine before). Right now, I'm brewing two different wines.
The first is one gallon of half grape half strawberry wine. This wine is consistently frothy, and I can see the fruit slowly bubbling, but I rarely see a bubble from the bottom. It starts bubbling and crackling when stirred. (7 days old. Acted the same over its life.)
The second is a two gallon half grape and half apple. This batch isn't frothy, but it bubbles like a freshly opened soda, and you can really hear it just standing in the kitchen. This one REALLY froths up when stirred, but the froth dies back down after some time. (4 days old. Acted the same over its life.)
We used the same yeast for both, but the strawberry wine has more sugar per gallon.
They both seem like they're doing well, but I'm really curious about the difference. Are they both acting normally? Does one need some attention?
Apple wine(before being stirred):