Apple juice wine not fermenting yet?

Apple juice wine not fermenting yet?

Post by Greg » Tue, 26 Sep 2000 04:00:00



If you are sure you have enough acid and nutrients, my guess would be that
you need some oxygenation to get the yeast multiplying.  Splash your must
back and forth between a couple of sterilized buckets to aerate it.  If it
doesn't start in 24 hours, I would try to add one more starter.
Quote:

> Hi all, I have made various fruit wines in the past with good results,
> but my latest batch of apple wine in not working out.  I have obtained
> fresh unfiltered and unpasturized apple juice and have adjusted the SG
> to 1.060 added grape tannin, added yeast nutrient and some vinacid as
> per recipe.  I have also added two packages of yeast but it has not
> yet started to ferment.  (The 2nd pack of yeast I started in a glass
> with some powdered sugar and I know it started to ferment/bubble prior
> to being added to the must.)  It has been already 4 days (Friday to
> Monday) with no fermeting action.  

> Does anyone have any ideas?  The temperature is around 21 to 23 deg. C
> in the room.

> Thanks in advance,,,

> Chris...

 
 
 

Apple juice wine not fermenting yet?

Post by k.. » Wed, 27 Sep 2000 10:32:55


Hi all, I have made various fruit wines in the past with good results,
but my latest batch of apple wine in not working out.  I have obtained
fresh unfiltered and unpasturized apple juice and have adjusted the SG
to 1.060 added grape tannin, added yeast nutrient and some vinacid as
per recipe.  I have also added two packages of yeast but it has not
yet started to ferment.  (The 2nd pack of yeast I started in a glass
with some powdered sugar and I know it started to ferment/bubble prior
to being added to the must.)  It has been already 4 days (Friday to
Monday) with no fermeting action.  

Does anyone have any ideas?  The temperature is around 21 to 23 deg. C
in the room.

Thanks in advance,,,

Chris...

 
 
 

Apple juice wine not fermenting yet?

Post by arkansas_bbw.. » Wed, 27 Sep 2000 11:40:13


How much sulphite did you add to the must??
What yeast did you use??
whats the temperature of the must??
Have you tried adding yeast nutrient??
Have you tried yeast energizer??

Please answer these questions and maybe we can help you!
Arkansas


Quote:

> Hi all, I have made various fruit wines in the past with good results,
> but my latest batch of apple wine in not working out.  I have obtained
> fresh unfiltered and unpasturized apple juice and have adjusted the SG
> to 1.060 added grape tannin, added yeast nutrient and some vinacid as
> per recipe.  I have also added two packages of yeast but it has not
> yet started to ferment.  (The 2nd pack of yeast I started in a glass
> with some powdered sugar and I know it started to ferment/bubble prior
> to being added to the must.)  It has been already 4 days (Friday to
> Monday) with no fermeting action.

> Does anyone have any ideas?  The temperature is around 21 to 23 deg. C
> in the room.

> Thanks in advance,,,

> Chris...

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