I would re-pitch asap. Lalvin 1118 possibly. What I have been doing with
good results is pitch a packet of yeast in ~ 1 cup water at 100deg f.
Anywhere from 98 to 102 is acceptable. After 15 minutes, the yeast better
be foaming up in a flask or whatever you use. There is supposed to be
enough food source to for the yeast to go for 15 minutes. At that point I
feed back some of the must into the yeast starter for food and to bring the
temp down. You want to bring the temp of the yeast and must close together
b4 pitching all the yeast. I learned this last summer at a Purdue wine
course and have been using it ever since. My fermentations have gone the
best ever since I have been using it. Hope your time frame has not been to
long for spoilage bacteria.
> I've finished my first 3 wine kits with excellent results. I still
> have 3 more in carboys that are progressing according to plan. One
> thing I've learned about wine making is that it's difficult to look at
> an empty fermentor! Seems like such a waste. So satisfied with my
> kit results, I thought I'd move on to some fruit wine.
> I'm using a recipe from Winemaking by Stanley Dorothy Anderson. It
> a fruit base with some grape concentrate for sweetening.
> Here's the primary sequence:
> 96 oz strawberry & cherry concentrate (Vintner's Harvest)
> 6 oz shiraz concentrate (Alexanders)
> 9.5 lb sugar
> 10 tsp vinacid R
> 6 qts hot water
> Stir until all sugar is dissolved then add:
> 2 tsp yeast nutrient
> 2 tsp pectic enzyme
> 2 tsp tannin
> 5 tablets crushed campden
> 7 qts cold water
> Mixed well
> Added the Narbonne yeast
> Stirred in
> There was no ferment after 24 hours. I stirred a bit and let it sit.
> No ferment. Temperature was 70 degrees F, so I wrapped a heating pad.
> Stirred a bit. The temp climbed up to 80 F. I shut it off. Still no
> Monday morning.
> Temp at 75. No ferment. Stirred a bit.
> Monday evening.
> No ferment. Temp is at 75F.
> Can the must be saved? What more can I do?
> Thanks for following along.