Thanks all for your insights and thoughts. what I learned:
1. Yeast does not always foam and have a layer of "neat bubbly stuff" on
top. Sometimes it's just milky colored and when you stir, it bubbles.
2. Always hydrate yeast before using. It's ok to use a few yeasts, but
don't use too much nutrient, as that will taint the taste. (per input I
received)
3. There is a lot of experience here in this newsgroup. thanks.

I felt like I was whining - so thanks for your inputs. I start a Cab
from concentrate tomorrow. smile.

DAve
p.s. The Pinot Chardonnay is in secondary and starting to clear. It went
from 1.86 or so down to .998 in a few days. USE your hydrometer.

mail box wrote:
> On 3/1/2006 6:01 PM, DAve Allison wrote:
>> 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.
>
>
> DAve,
>
> Reading through the thread it seems as though your ferment has gotten
> past whatever issue it may have had. For future ferments, the one sure
> way to give you great peace of mind regarding the efficacy of your yeast
> is to make a yeast starter. This has multiple benefits. If the packet
> of yeast you either sprinkle on your must (as many kit instructions
> direct) or rehydrate and add (as many dry yeast packets direct) is dead
> for whatever reason, neither of these two methods will detect that. But
> making a yeast starter a day before you pitch will reveal this, as the
> airlock on your starter will remain inert, rather than bubbling away as
> it should be after 24 hours. Another benefit is that you'll be pitching
> a greater number of yeast cells into your must, which will speed the
> rate at which they dominate the must and compete better against any wild
> yeast or bacteria.
>
>
> Cheers,
> Ken Taborek