STARTING DELEMA

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

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Reply to
ds549
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Some yeasts like warmer temps but all start well at room temperature.

65 doesn't sound too cold to me, what yeast was it?

A few low temperature tricks if it won't start follow. Wrap a heating pad around it set on low and wrap a few bath towels around that, that will warm it up a bit. Once they start keep the towels around them, the fermentation creates a little heat of it's own.

Joe

Reply to
Joe Sallustio

the yeast i used is red star, premier curvee ,active dry wine yeast.

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Reply to
ds549

That's odd, it is good from 45 to 95 F; was the packet white or yellow? The newer ones are colored now, maybe yours was old. I can't read the expirstion on Red Star, it looks like a code (at least on white ones). Lalvin sramps it into the top.

Joe

Reply to
Joe Sallustio

Yeasts are pretty sturdy organisms, so something like 10F temp difference doesn't concern them much. I've got 4 batches of white juice fermenting on the balcony right now, with average temps at around 7C (45F), and I'm actually having problems stopping the ferments at the residual sugar level I want. And none of these is fermented with a workhorse yeast like EC1118 or Premier Cuvee.

You might want to get the yeast going at around 70F, but once it takes off, you can cool it down a lot if you want.

Pp

Reply to
pp

That's my experience too, and I may have to load Google's toolbar to correct my atrocious spelling errors as of late.

Joe

pp wrote: I'm actually having problems stopping the ferments at the

Reply to
Joe Sallustio

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