Found Collection

I've got 4 equal sized batches of grape juice, (gewurz, seyval,
merlot, and cab).  All but the merlot are fermenting fine.  I
sulphited each batch 1/4 teaspoon per 5 gal and waited 24 hrs before
stirrng in the hydrated yeast.  I added nutrient to each batch as per
instructions.

The ONLY variable is that I used Pasteur Red for the Merlot (as per
supplier recommendations) and Montrachet with the rest.  Does Pasteur
Red result in a slower or delayed fermentation?

Thanks,
Mark L.  Buffalo-Niagara USA

In a word, no.  The problem, I think, is simply a bad sachet of yeast.
 Either it got too hot, too cold, or is simply too old.  If there are
even a few viable yeast cells in there, it will eventually start --
but it might take a long time.  Try another sachet.

Also, you would have known within two hours if your yeast was going to
start or not if you had just made a yeast starter.  If you aren't sure
how to do it, go to http://winemaking.jackkeller.net/glossary.asp and
scroll down to (what else?) "Yeast Starter."

Good luck.

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