apple wine not fermenting

apple wine not fermenting

Post by Hobbs Famil » Mon, 21 Apr 2003 11:59:46



I started three gallons of apple wine last week. Yeast was added four days
ago and so far, no fermentation has occured. The PA was measured at 11% when
started and it remains at that point. My yeast was purchased in November and
refrigerated since. The must has been kept at around 65-70 degrees F.

An suggestions on why no bubbling yet or am I impatient?

Keith

 
 
 

apple wine not fermenting

Post by Bill McCart » Mon, 21 Apr 2003 19:43:59


Quote:

>I started three gallons of apple wine last week. Yeast was added four
days
>ago and so far, no fermentation has occured. The PA was measured at 11%
when
>started and it remains at that point. My yeast was purchased in
November and
>refrigerated since. The must has been kept at around 65-70 degrees F.

>An suggestions on why no bubbling yet or am I impatient?

   Here's what works for me.  I don't pour the yeast into
the  primary fermenter until I'm sure a small lot is already
fermenting. Get some more yeast. Dissolve it in a few tea
spoons of warm water. Add it to a large  glass of juice
together with the juice of one fresh lemon. Warm it up.
You should see a nice creamy foam on top in several hours.
After eight hours pour it into your 3 gallon container
along with some yeast nutrient and acid blend. Keep it warm.

                              Good luck.      Bill.

 
 
 

apple wine not fermenting

Post by Jack Kell » Mon, 21 Apr 2003 23:58:45


Keith, in all likelihood, the yeast itself is dead.  This is not
uncommon these days because very few shops are willing to pay the
extra cost to have their yeast shipped to them refrigerated.  A lot of
the yeast shipped on the hottest days of last summer simply died in
shipment, when the cargo compartments of the trucks they were
delivered in reached temperatures in excess of 110 degrees.  Most wine
yeast dies at 105 degrees F.  Also, the yeast may simply have been too
old when you bought it.  Check the sachets to see if they have an
expiration date printed on them.

If you get in the habit of activating your yeast in a starter solution
(see the last section on page
http://winemaking.jackkeller.net/yeast.asp), you will know within
hours whether a sachet of yeast is good or dead and this will save you
four days of waiting and wondering.  Activate a new sachet as
instructed.  If it too is bad, then you need to get new yeast.

Good luck and Happy Easter.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

 
 
 

apple wine not fermenting

Post by HS » Tue, 22 Apr 2003 13:47:35


Did the apple juice/cider have too many preservatives? Otherwise, the yeast

65-70 degrees.


Quote:
> I started three gallons of apple wine last week. Yeast was added four days
> ago and so far, no fermentation has occured. The PA was measured at 11%
when
> started and it remains at that point. My yeast was purchased in November
and
> refrigerated since. The must has been kept at around 65-70 degrees F.

> An suggestions on why no bubbling yet or am I impatient?

> Keith

 
 
 

apple wine not fermenting

Post by Hobbs Famil » Tue, 22 Apr 2003 22:41:02


The apples were picked and pressed by hand so preservatives couldn't be the
problem. I boiled some water, added a couple of tablespoons of sugar. When
it cooled down, I added more yeast. Within a couple of hours it began to
foam. After letting it do its thing for about six hours, I added it to the
primary. This am, it is cooking well. Perhaps the yeast is not at good as it
should be and needed this extra help. Thanks.

Keith


Quote:
> Did the apple juice/cider have too many preservatives? Otherwise, the
yeast

> 65-70 degrees.



> > I started three gallons of apple wine last week. Yeast was added four
days
> > ago and so far, no fermentation has occured. The PA was measured at 11%
> when
> > started and it remains at that point. My yeast was purchased in November
> and
> > refrigerated since. The must has been kept at around 65-70 degrees F.

> > An suggestions on why no bubbling yet or am I impatient?

> > Keith

 
 
 

apple wine not fermenting

Post by Hobbs Famil » Tue, 22 Apr 2003 22:43:00


I did all of this and things are working now. Thanks. The only thing I
didn't do is the lemon, because I didn't know why I would be doing it. What
does the lemon do?

Keith


Quote:


> >I started three gallons of apple wine last week. Yeast was added four
> days
> >ago and so far, no fermentation has occured. The PA was measured at 11%
> when
> >started and it remains at that point. My yeast was purchased in
> November and
> >refrigerated since. The must has been kept at around 65-70 degrees F.

> >An suggestions on why no bubbling yet or am I impatient?

>    Here's what works for me.  I don't pour the yeast into
> the  primary fermenter until I'm sure a small lot is already
> fermenting. Get some more yeast. Dissolve it in a few tea
> spoons of warm water. Add it to a large  glass of juice
> together with the juice of one fresh lemon. Warm it up.
> You should see a nice creamy foam on top in several hours.
> After eight hours pour it into your 3 gallon container
> along with some yeast nutrient and acid blend. Keep it warm.

>                               Good luck.      Bill.

 
 
 

apple wine not fermenting

Post by Hobbs Famil » Tue, 22 Apr 2003 22:44:23


Thanks. I finally got it going. The yeast was not dead but apparantly not in
good shape and needed an extra hand. to get started.

Keith


Quote:
> Keith, in all likelihood, the yeast itself is dead.  This is not
> uncommon these days because very few shops are willing to pay the
> extra cost to have their yeast shipped to them refrigerated.  A lot of
> the yeast shipped on the hottest days of last summer simply died in
> shipment, when the cargo compartments of the trucks they were
> delivered in reached temperatures in excess of 110 degrees.  Most wine
> yeast dies at 105 degrees F.  Also, the yeast may simply have been too
> old when you bought it.  Check the sachets to see if they have an
> expiration date printed on them.

> If you get in the habit of activating your yeast in a starter solution
> (see the last section on page
> http://winemaking.jackkeller.net/yeast.asp), you will know within
> hours whether a sachet of yeast is good or dead and this will save you
> four days of waiting and wondering.  Activate a new sachet as
> instructed.  If it too is bad, then you need to get new yeast.

> Good luck and Happy Easter.

> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

 
 
 

apple wine not fermenting

Post by pete ro » Tue, 22 Apr 2003 22:49:06


Quote:

> I started three gallons of apple wine last week. Yeast was added four days
> ago and so far, no fermentation has occured. The PA was measured at 11% when
> started and it remains at that point. My yeast was purchased in November and
> refrigerated since. The must has been kept at around 65-70 degrees F.

> An suggestions on why no bubbling yet or am I impatient?

> Keith

Well, I'm a newbie.. I had a stuck apple batch just about a week ago
(my second batch).. I made another starter like Jack suggested and let
it sit about 3 hours.. I also had a kind of high sugar level (about
1.10 specific gravity).. I ended up mixing 2 cans of grape concentrate
(makes 3 quarts) into a gallon of water and then dumped that into my 2
gallons of apple juice.. Anyhow, that really got it rolling..
Unfortunately, now it's grape-apple instead of pure apple, but if you
get desparate to salvage something out of the batch, you can try it.
 
 
 

apple wine not fermenting

Post by Dar » Wed, 23 Apr 2003 03:59:01


I think people use it to keep the acid levels up - however, I won't use
lemons again, instead I use oranges or acid blend.  I made this one batch of
rhubarb (my first wine ever) and used lemon.  Even after almost 2 years, I
can still get that lemon after taste, which I have come to realize I don't
like.  Anyway, go to Jack Keller's homemade wine site, he talks about acid
and everything else having to do with making wine at home.  Good-luck,
Darlene


Quote:
> I did all of this and things are working now. Thanks. The only thing I
> didn't do is the lemon, because I didn't know why I would be doing it.
What
> does the lemon do?

> Keith




> > >I started three gallons of apple wine last week. Yeast was added four
> > days
> > >ago and so far, no fermentation has occured. The PA was measured at 11%
> > when
> > >started and it remains at that point. My yeast was purchased in
> > November and
> > >refrigerated since. The must has been kept at around 65-70 degrees F.

> > >An suggestions on why no bubbling yet or am I impatient?

> >    Here's what works for me.  I don't pour the yeast into
> > the  primary fermenter until I'm sure a small lot is already
> > fermenting. Get some more yeast. Dissolve it in a few tea
> > spoons of warm water. Add it to a large  glass of juice
> > together with the juice of one fresh lemon. Warm it up.
> > You should see a nice creamy foam on top in several hours.
> > After eight hours pour it into your 3 gallon container
> > along with some yeast nutrient and acid blend. Keep it warm.

> >                               Good luck.      Bill.

 
 
 

apple wine not fermenting

Post by Bill McCart » Wed, 23 Apr 2003 11:31:21


What

Quote:
>does the lemon do?

   Apples vary all over the lot in terms of acid.  Many tend be be very
low.    I use some lemon juice knowing from experience that my apples
will be low and that acid is necessary. for a good ferment.

Bill.