Harvested Saturday, hit with light SO2 (I thought)
Cold settled, racked and pitched Code de Blanc Sunday. Nothing happening. Created a start, gradually adding a little wine and repitched yesterday. Still nothing. Tested SO2 and its at 20-25ppm. A little high. Will rack and splash tonight. But any other suggestions? Switch yeast maybe?
Tom
I don't think 20-25 ppm of SO2 will really inhibit a cultured yeast very much. I would skip the splah rack.
Did you rehydrate (and proof) the yeast the first time? Did the second yeast show good signs of activity before you pitched it? What temp. is the juice ?
The second yeast may be working but just not showing signs yet because it hasn't produced enough CO2 to saturate the juice.
Andy
Are you sure the yeast is not old? That is not too much SO2. I used Lalvins D47 of Gewurz with good results, but other may have better sugestions.
Joe
Thursday morning and obvious signs of fermentation. Just took a while. Thanks All.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.