I transferred some apple wine from my primary to my secondary yesterday. I
used a yeast that I hadn't used before and was concerned about the activity
that I didn't see while in the primary. I saw hardly any foam at all and
very minor fizzing or bubbling. I was worried that the fermentation was too
sluggish but the S.G. was 1.000 when I transferred it and there was a good
layer of sediment on the bottom. When I began my S.G. was 1.090, Brix 22
and pH of 3.2. The yeast I used was Red Star Pasteur Champagne. Has anyone
used this yeast before and had similar results during primary fermentation?
And did your wine turn out okay? Thanks.

Jeff