I made a batch on 10/1 of 4 parts apple juice 1 part grape- all 100% juice. Added my dextrose- and instead of the champagne yeast- I used a D47 wine yeast as per a few different people I hear trying things out like that with success.
Its still fermenting away 2 weeks in - which doesnt concern me. What does - is that the bubbles sometimes form on - looks like a beer head- and within an hour- its gone. Then again in an hour, the head forms again. It looks like it keeps going into this stage of clear top- to foamy head top-
Its not infected- it smells great. Did I screw the pooch by putting in D47? Do I need to 'degas' now? Anyone else try something like this? I know within 2 weeks I should be done fermenting- so I am not really concerned- but I am questioning whether or not I could have screwed something along the way or is this just par for the course
Its still fermenting away 2 weeks in - which doesnt concern me. What does - is that the bubbles sometimes form on - looks like a beer head- and within an hour- its gone. Then again in an hour, the head forms again. It looks like it keeps going into this stage of clear top- to foamy head top-
Its not infected- it smells great. Did I screw the pooch by putting in D47? Do I need to 'degas' now? Anyone else try something like this? I know within 2 weeks I should be done fermenting- so I am not really concerned- but I am questioning whether or not I could have screwed something along the way or is this just par for the course
