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[ljstaub]

I started a gallon batch of maple wine yesterday. I started with sap and boiled it down to a brix of 22 useing my refractometer. Today I checked on it and half of it is on the counter and all of it is the consistancy of slime, snot, goop...etc. What gives? I used the sap, yeast energizer and DV-47 wine yeast. It's fermenting very slowly because of the thickness of the must and it's all "boiling" over the top and onto the table, very slowly.Anyone have any experience in this sort of thing?