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.
> 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,,,