I have another question regarding the grape/raspberry wine that I am trying to make. I asked a question a couple of days ago about what type of yeast to use and recieved some quick replies. I went with the Lavlin 71B narbonne. However it does not seem to have started fermenting. I followed the instructions that were on the package for rehydrating the yeast.It has now been 48 hours since adding it. Should I wait longer or is there something else that I should try?
Slow to start?
Oct 27, 2003
1 Replies
First reply
What temperature is your must at right now? You couldtry adding some yeast nutrient and try another starter, except this time make it a larger container, and add a cup of must and let the starter get a really good hold and try pitching that into the must.
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What temperature is your must at right now? You couldtry adding some yeast nutrient and try another starter, except this time make it a larger container, and add a cup of must and let the starter get a really good hold and try pitching that into the must.
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