after 5 days of fermenting cherry wine, the airlock is bubbling much less. At first it bubbled a lot, even bubbled over. Now it has slowed down considerably. Should I be concerned? There is a brown, tannish film at the top of the carboy. Could this be the yeast stuck on the side when it bubbled over. Thanks
The yeast is using up the sugar and it should slow down. Sounds like it is going just fine. The film is probably where it bubbled out.
Did you remove and clean the airlock and put in new sulfite solution after it bubbled out? If not you should do it now.
Ray
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.