I'm making my first ever batch of wine.
I pitched my Wine yeast 24 hours ago and see millions of tiny bubbles and it smells very pungent. However I don't see a cap pushing up or lots of foaming activity like I'm used to with beer.
Is this normal at the 24 hr point?
I'm sure I did everything right in terms of yeast qty, hydration and am keeping must temp between 70-75 degrees.
If I made a mistake it was pitching after 12 hrs of SO2 soak vs 24 hrs. but that's what my supplier recommended.
What should be the signs of fermentation at the 24-36 hr point?
TIA
I pitched my Wine yeast 24 hours ago and see millions of tiny bubbles and it smells very pungent. However I don't see a cap pushing up or lots of foaming activity like I'm used to with beer.
Is this normal at the 24 hr point?
I'm sure I did everything right in terms of yeast qty, hydration and am keeping must temp between 70-75 degrees.
If I made a mistake it was pitching after 12 hrs of SO2 soak vs 24 hrs. but that's what my supplier recommended.
What should be the signs of fermentation at the 24-36 hr point?
TIA