Help with possible stuck fermentation??

It is hard to say, but it sounds like your yeast was bad. Did you take an SG reading at all...so you could tell if there's been a little action? You can add another packet, but I might go to Jack Keller's homemade wine site - there's a specific way to go about adding it. Darlene

thanks for your help im trying the hints from jack kellers web site right now i hope it works!! also the SG hasnt moved a spec, its probably the yeast ive had it in the frige for about 4-6 months (i shouldve bought more) oh well live and learn Deanna

snipped-for-privacy@bigfoot.com (Deanna) wrote: "...the SG hasnt moved a spec, its probably the yeast ive had it in the frige for about 4-6 months..."

Although it does sound as though you've got some bad yeast, there's nothing wrong with keeping yeast in the refrigerator [in a sealed container] for 4-6 months. I've kept (unopened) yeast for over 2-years with no observable degradation.

Earlier you said you mixed the yeast with warm water. Was it warm, or was it hot? If it was too "warm", you might have killed the yeast.

Whether you are making wine or baking bread, it is always a good idea to make a yeast starter (or "prove" your yeast, in baker's parlance): Put 1/4 cup of warm (95ºF) water in a glass container. Add the yeast. Swish it around, cover, and wait about 5 minutes for the yeast to rehydrate. Add 1/4 cup of must, or fruit juice, or sugar-water (at no more than 30º Brix). Add a dash of Diammonium phosphate (DAP). Stir, cover and put in a warm (95ºF) place. If there is not a bubbly, foamy yeast mixture within 30 minutes, discard it, and get some new yeast. If there is, pour it over the top of your wine.

Some other things which might cause the problem you describe are: too much SO2; too high or too cold a must temperature; no sugar, or too much sugar; too much or too little acid.

i really think it must be my yeast because the other packet that i bought the same time didnt do good when i tried to "prove" that yeast. also youll have to help me out on the above statement... im too new at this and i cant seem to find out what 'SO2' means?? the recipe i used was from Terry Garey's book (x5 - except for the yeast), its been very helpful, so therefore the i made sure that the water was around 90-95 degrees and the must has been kept at a constant 70 degrees, except for yesterday-i tried to see if the yeast thats already in the must just needed a warmer temp -- around 75-80 degrees with the help of a heating pad :) it didnt work though so im going to go get more yeast. this is a great forum, thanks for your help Deanna

That's a pretty good indication. It's possible that it was VERY old when you bought it, or that it got "cooked" somehow before you bought it. Reputable shops won't sell yeast that's more than a year old or otherwise damaged, but sometimes mistakes are made. If you tell them that you believe you got some bad yeast, they may replace it at no charge. It's worth a try, although if two packets were bad, maybe you should shop elsewhere.

Sorry. We tend to throw strange words and expressions around, assuming everyone knows their meaning.

"SO2" is the chemical formula and shorthand for "Sulfur dioxide", which is often added to the wine in the form of Sodium or Potassium "metabisulphite" crystals, or in the form of Campden tablets. It is used a preservative, sterilizer, and to kill off unwanted bacteria and yeasts.

I note that Terry's book calls for the use of campden tablets.

You might want to cover and refrigerate the must until you get some new yeast.