> Hey guys
> It started at around 1.070 and now it's down to 1.010...so it's moving along
> nicely. The only thing I did differently this time, which i guess threw me
> off, is I used a little bit of a larger fermenter. There was about 6 inches
> of airspace under the cover, so i'm assuming that would be the reason i saw
> no action in the airlock?
> Thanks alot guys
> >> Scott:
> >> 1) are you sure that you added the yeast?
> >> 2) Do you take specific gravity? If so, where did it start? What is
> >> it now?
> >> Steve
> >> >Hi all
> >> >I put on an Orchard Breezin wine kit on tuesday evening, and it's still
> >> >not
> >> >showing any signs of fermentation. I've done many in the past and they
> >> >always start after 48 hours at the longest. The temp is at about 21`C,
> >> >which I think is a bit lower than i usually have it. Could this be the
> >> >reason? I gave it a stir this morning, and if I don't see anything
> >> >happening by tomorrow morning I think i'm going to fire another packet
> >> >of
> >> >yeast in there. Think that would work? Any other ideas/suggestions?
> >> >thanks
> >> >Scott.- Hide quoted text -
> >> - Show quoted text -
> > 21 C is perfect. That is not even close to a temperature that would
> > slow the onset of fermentation; 10 C might be an issue. Maybe your
> > yeast was defective, get fresh, hydrate it and you should be fine. I
> > like Steve's idea of checking the SG first though. Never fix anything
> > until you are sure it's broken.
> > Joe- Hide quoted text -
> - Show quoted text -
It could be your newer container doesn't seal as well as the other
too... I have started to ferment whites in glass, I seem to get less
'darker' wines this way. My buckets have terrible seal s and I really
thought my whites were coming out too close to golden for a young