No Krausen?

[smokjunkee]

Ok, I haven't made wine in 25 years, mostly beer brewer. Anyway, i picked up a bucket of syrah juice last week, pitched a packet of montrachet yeast & it went from 1,090 to .994 in 4 days, all without any krausen or foaming on the surface of any kind. Just looked like it had C02 bubbles rising rapidly the whole time. Now it didn't really bother me until this week I picked up another bucket(this time sauvignon blanc). After 24-30 hours of pitching a pack of D47 yeast, it has a nice 1" krausen & a look that I am much more familiar with. Any reason that the red didn't have the visual fermentation characteristics that I am used to?
SJ

 

[sonofgrok]

I think it just depends on the yeast and the ingredients. I have never gotten "krausen" using EC1118 yeast and I get epic gravity drops like that.

 

[shelly_belly]

I get very little krausen with montrachet as well.

 

[smokjunkee]

Thanks, good to know.