DAve,
It depends on the yeast you're using. I don't have any pics; its a bit
different with each yeast you use and the temperature of the must.
Montrachet yeast is very foamy, but other yeasts (like Cotes de Blanc
yeast)I have used are not. I usually look for bubbles, a little foam, and I
listen for that sound (bubbling, swishy noise) the must makes during the
initial fermentation when everything is working. In fact, I usually listen
now rather than look about 12 hours after I add the yeast. The other way to
tell if your yeast is working is to test the SG to see if it is dropping.
As I was rereading your post to see if I missed something, I noticed you
hydrate your yeast and add it (which is good). I usually just sprinkle the
yeast on top, but the yeast doesn't usually stay there. I've watched it
hydrate and sink to the bottom, and then about 12 hours later you can see
that its working. I would think that even when you hydrate your yeast prior
to adding it to the must, you would still need to give it some time to get
itself really going in its new environment.
Darlene


"DAve Allison" > wrote in message
.. .
>A kinda newbie question. I'm looking for pictures of what primary must
>looks like when the yeast is active. I'm using EC-1118 Lavin in a
>Chardonnay. But really, the last several attempts at recipes (not kits)has
>left me wondering if my yeast is working.
> I hydrate and add a little must as the yeast bubbles up (always looks
> impressive grey-ish foam), but when I add it to my must - it kinda doesn't
> continue this layer of foam on top, instead it just sits there. I see
> bubbles when I stir it (CO2?)but was expecting more of a 1 inch layer of
> foam on top.
> I tried Keller's site and Google, but does anyone know of pictures of what
> it should look like?
>
> My latest "Welch's Grape Concentrate" after working it since October still
> tastes and smells like grape juice. I fear my other fruit recipes may have
> the same fate. Now that I'm doing grapes again, i'm disappointed with the
> yeast "foam". Or maybe i should not look for that and just wait to see it
> drop from 1.84 down to closer to 1.00?
>
> Thoughts?
>
> patient, but concerned.
> DAve
>
> I can provide pictures of my current 2 gallon in a primary, if that would
> help anyone.