I am making 1 gallon (UK) Rosehip wine from 250 grm rosehip shells
(rosehips cut in half and seeds removed). The yeast is Gervin Wine
#6 (bayanus, strain 8906) - recommended for high *** wines,
sparkling wines and restarting stuck ferments. Initial sg was 1.044
and it has been in primary fermentation for 4 days now.
Apart from obvious frothing on day 2, it now shows no sign
of fermenting. The brew is still cloudy but it now smells sweet
and pleasant, as opposed to an odour of rotting socks initially! Do I
assume the fermentation is going OK? I think the yeast did start.
Rosehip is a very sweet almost cloying wine - would this be why it is
not suggested to mash the shells initially? Could they however have
been chopped into smaller pieces?
Any advice gratefully received.