I put my yeast (ADY) into the primary about 5 hours ago, 2 hours after that there was a layer about 1cm thick on top, now it's bubbling!
I thought it would be slower than this - is it normal for yeast to be this energtic? They've had no extra nutrients other than the must itself and my Very hard water.
That is hard to answer without knowing what you are making this from. As a rule the warmer the fermentation temperature the faster it goes. If you are in the mid 70's to 80's F that would not concern me.
Joe
Ceri J> I put my yeast (ADY) into the primary about 5 hours ago, 2 hours after that
Sorry, I should have explained, it's Blackberry made with 3lbs of blackberries and then enough water to make almost 5 litres and then added sugar to take it to 1.095 S.G, 1 campden tablet 24 hours before adding the yeast. The yeast is Champagne which was actually a bit of a mistake as I meant to get red wine yeast but got the order wrong. But I thought for my first attempt I would see what happened, and I guess this IS what happens!
Just shy of 80 currently.
Thanks Ceri :o)
I should have said, it was added to the fruit and water and then the sugar and yeast was added AFTER the campden tablet.
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