I am working with my first wine kit and am worried about the fermentation. I pitched the yeast last Saturday, and have not seen anyv iolent activity like you do with a beer. Is that normal? I would assume that it would be more violent with a wine, as there is more sugar. I used dry yeast, no starter (no idea how to make one for wine). There was some movement the 1st couple days and a maximum Kreusen (or whatever its called for wine) of probably 1/4". After that, it dwindled down, by the 5th day there was barely any bubbles even breaking the surface.
Does this sound right? I know everyone's going to tell me to take a SG, but I completely forgot to take the OG, so I don't know how much that would help.
Hopefully I am stessing about nothing and this is normal, but I am worried the yeast fell asleep.
Brewer's make wort, yeast makes beer