Hi and let me thank everyone in advance who could offer any help on this
subject. I have my first two gallons of wine cooking, they are apple and
crab apple wines respectively. I am following the recipes I found in Terry
Garey's 'the Joy of Home Winemaking' book. They were both started on
8/21/04, the apple is 8 pounds of shredded (tart) apple and the crab is 4
pounds of shredded crab apples. Then into each: 2 pounds sugar, 1 crushed
Camden, 1 tsp yeast nutrient, 1/4 tsp tannin(wait 12 hours), 1/2 tsp pectic
enzyme. After 24 more hours I added the pitchable liquid champagne wine
yeast WLP715 on 8/23/04 1/2 of the bottle into each of the primaries. Apple
PA 10 SG 1.075. Crab PA 12 SG 1.084.

Here's the question, today when I came home from work (8/25/04 5:30 ish),
the apple is going like mad and the crab is still just sitting still. I've
been stirring each mess 3x daily. Just took the SG of the crab again and it
is 1.090 (but it is warmer tonight). So why is one working when it's
neighbor is sitting idly by? Any thoughts???