Fermentation not starting

Fermentation not starting

Post by Scot » Sat, 13 Oct 2007 23:44:38



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.

 
 
 

Fermentation not starting

Post by Stev » Sun, 14 Oct 2007 07:07:36


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



Quote:
>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.


 
 
 

Fermentation not starting

Post by Joe Sallusti » Sun, 14 Oct 2007 19:24:18



Quote:
> 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

 
 
 

Fermentation not starting

Post by Scot » Wed, 17 Oct 2007 08:59:29


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.


Quote:

>> 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

 
 
 

Fermentation not starting

Post by Joe Sallusti » Wed, 17 Oct 2007 19:42:50



Quote:
> 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.




> >> 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
wine.

Joe

 
 
 

Fermentation not starting

Post by Ric » Thu, 18 Oct 2007 00:08:54


I'm pleased to hear I'm not the only one. I don't have a stainless
variable volume tank for my whites, so I ferment in 6.5 gal carboys.
Sometimes takes quite a few if I'm doing larger volumes, but I like the
control I have over air, sanitation, etc.


Quote:

> 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
> wine.

> Joe