first i d like to thank you for the help i recieved this year as a new wine maker.i havent made grape wine,but made from what fruit i could get free. peach,pear,blackberry and persimon. total i made seven
7 gallon batches. the last two batches i started after the temp dropped outside to freezing. so my wine room is 65 degrees in there instead of 72 degrees it was in the summer. these two batches one pear,one persimon would not start fermenting, so after 10 days i removed some of the pulp and both took right off. i follow a wine recipe book for measuring weights just like i did the summer batches using digital scale... do you think 10 degrees lower in temp caused this problem?? i know i was exact on the fruit weight. starting sg on both batches was 1.09 and i used same yeast from wine store.waited 24 hours after filling ferment tank before i added yeast... best regards, lucas- posted
18 years ago