Hi Dennis,

The lentgh of active primary fermentation depends on room temp. The
cap dropping is typical of that strain of yeast, and the old-timer who
taught me (very well) used this as an indicator of when to rack into
the carboy during hot weather, when you don't let things go out of
control. At 21-24 C, four days is about right.

Stirring--releases CO2. Necessary for the industrial 200L batch to
completely finish fermentation, but irrelevant for an Island Mist kit
with low alcohol.

If you were fermenting in a cool basement and your SG was not going
down I would stir the heck out of it, and it would probably do its
thing a day or so later.

Measuring the SG every day--ummm, I won't give any advice here but for
the first batch or two it's a really good idea.

--Irene

Dennis Montey > wrote in message >...
> I have started my Island Mist Peach Apricot Chardonnay on Sunday. As of
> yesterday (Tuesday) there was a full yeast cap on the liquid. Today
> that cap has disappearred(dropped?). My question is: the instructions
> indicate measuring the S.G. each day, but there is no mention of
> stirring. They instruct leaving the mixture in the primary bucket for
> 4-6 days until S.G. stabilizes. Does this sound right?