This seems to be happening a little fast.

About 48 hour ago I added the yeast to the crushed grapes at a SG of 1.95
and now it is reading 1.00. Isn't this a too short of a time for this part
of the process to take place?
Reply to
Roy boy
1.095 makes a little more sense and it sounds like a pretty violent fermentation. Next time try to slow it down by keeping it cooler. It's still ok.
Reply to
Joe Sallustio

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