D wrote:
> Hi everyone.
>
> First some background.
>
> I crushed 3 cases of merlot and 3 cases of cab sauv. The contents are
> mixed in 2 plastic tub/bucket containers with no lid (covered with a
> cloth). I have added nothing (i.e. I am using wild yeasts to ferment.
> yes I am aware of the uncertainty of such actions). Both containers
> are in my garage where the temperature probably ranges from 75 during
> the day to 60 at night.
>
> The must went in this past saturday afternoon. I noticed a bit of
> frothing on the must right away but not much since then. Its now been
> over 3 days and the must doesnt seem to be bubbling much. I dont have
> an airlock or hydrometer so I'm not sure if there is any way I can
> tell if its actually fermenting. Should the must rise? Should there be
> lots of bubbles and froth on the grapes? Or is fermentation in these
> types of containers (very wide, open mouth) somewhat invisible?
>
> I'm thinking that maybe the cooler temperature of my garage is keeping
> the fermentation very slow. Or maybe its working but I just cant see
> it?
>
> Any insight would be appreciated.
>
> Thanks.
>
> D

If you can smell any alcohol you have fermentation, other wise you don't
(you may have to be right over top of the container to smell it though).
If you don't have fermentation going on you might need to exose the
containers to a more open type of air (like outside) for a brief period
of time (an hour or so).
Ken