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.