After 4 days and absolutely no sign of life, I added some more yeast last
night. This morning the airlock was dancin' like James Brown. I'm guessing
the Campden tablets so close to the Yeast is what did it... live and learn.
BTW, these are Oregon blue berries, so maybe the NW Blueberry effect is also
at work here...
Thanks to all for your input.
Engineer, Bass Player, and Nice Guy
> We were thinking the same thing on another thread, but we were talking
> rhubarb and the difficulty in clearing that wine. As a gardener, I know
> that the variations in amount of rain and temperature, and soil can affect
> how things taste, so I guess it can't be that far off to think that making
> wine from these things will be affected as well. As I recall from one of
> gardening books, blueberries require an strongly acidic soil with a pH of
> 4-5 which is the pH of orange juice to a moderately acid soil. Maybe this
> has something to do with it...?
> > > > I started a batch of blueberry wine on Sunday. I added the yeast on
> > > Monday
> > > > but as of 28 hours later, not one single fizz. I noticed that this
> > > > particular recipe called for adding the Campden tablet before the
> > > not
> > > > at the same time. Could putting them in at the same time keep the
> > > > fermentation from happening?
> > > It could also be the dreaded Blueberry Effect. ;-)
> > > I have a friend who regularly makes blueberry wine, and virtually
> > > time, it seems to take a long time for the yeast to get going. He has
> > > figured out what causes this. Perhaps some types of blueberries (or
> > > where or how they are grown) have some sort of inhibiting compound in
> > > juice. Pure speculation on my part, but the observed effect has been
> > > real.
> > > Brian
> > I'd guess it is probably from either already present sulphites or
> > pesticides of some sort that weren't washed away well enough..