Hi Norm, It may be possible that you have created unfavorable conditions for
microbic activity. Two tsp. meta is too much, I use 1/4 tsp. for my five
gallon batches. Too much sugar and too much yeast nutrient in your recipe
did not help things much either. If I was in this situation I would get
another primary going and split this inactive one in half. After removing
half of the inactive one take its volume back up to original with just
water, stir the hell out of it and add a prestarted yeast, I would use
Premier Cuvee. It should fire up and when the gravity gets below 1.010 I
would feed it in increments of one pound sugar until you get the ***
desired. Do the same with the second batch or experiment with it.
For my five gallon batches I use 1/4 tsp. pot. meta in primary, average
around 10 lbs. sugar, and 1 tsp. yeast nutrient and all my batches go dry. I
keep a close check on the gravity during the primary and if it slows down I
may hit the batch with 1/2 tsp. more nutrient, it will fizz immediately.
Good luck and keep us posted how you make out.
> OK, Lalvin EC1118 is a killer yeast strain with some small tolerance to
> sulfur, so hopefully it's not that, but it doesn't help.
> It will probably kick in when the temperature of the mixture reaches
> degrees C (68F I think).
> If this doesn't work, try diluting the mixture a bit to see if the sugar
> concentration is too high.
> In future, however, don't add any sulfur when using EC1118. It has a
> tendency to produce H2S (rotten egg gas) and feeding it sulfur only
> exacerbates it. Instead, add DiAmmonium Phosphate to give it Nitrogen. In
> fact, insufficiant (and also excess, so be carefull) nitrogen will cause a
> stuck ferment.
> Also, how big were the yeast packets (grams)? You have to add plenty or
> first week will be used up by the yeast reproducing to get to the critical
> mass stage when things really happen.
> I'm guessing your mix is total 6.5Gal? - 25 Litres.
> For that size, about 15 to 20 grams should do it, but they must be
> rehydrated in water at 36C for about 20 mins before adding to the mix at
> 20C. If the temp differential is too high, the yeast will suffer shock.
> > I made a 6 gal batch of raspberry wine:
> > 18 lbs raspberrys
> > 15 lbs sugar
> > 6 tsp yeast nutrient
> > 3 tsp pectic enzyme
> > water to 6.5 gal
> > 2 tsp potassium metabisulfate
> > 2 pkgs Lalvin 1118 yeast
> > I waited 24 hours...then pitched yeast like normal after rehydratrion
> > aerating for 10 min. Starting gravity 1145...kind of high.
> > After 3 more days no activity so I reaeriated and pitched 2 more packets
> > yeast after proper rehydration.
> > Here I am 6 days after the start and still no activity....I never had
> > problem before....any pointers....? Tricks to start the ferment???
> > Jack...anybody???
> > Thanks,
> > Larry P