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 Jones wrote:
> 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.

"Joe Sallustio" > wrote in message
ps.com...
> That is hard to answer without knowing what you are making this from.
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!
> 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.
>
Just shy of 80 currently.
> Joe
Thanks
Ceri )

"Ceri Jones" > wrote in message
...
>1 campden tablet 24 hours before adding the yeast.

I should have said, it was added to the fruit and water and then the sugar
and yeast was added AFTER the campden tablet.