I have just started some Elderberry wine following a very old recipe (as I have done Before). It was in the 'must' stage for about 6 days and I have now transferred it to demijons.It seems to have 'stuck'. I have tried to re-start with Gervin wine yeast but no bubbles ! Can anybody help ? Thank you.
Would you be so kind as to post the recipe,
And also indicate which yeast you have used.
Stephen SG
Try making a starter. Get it going good. then add an equal volume of your must. (Double the volume of the starter.) When it is going good. Double the volume by adding more of your must. This can usually be done every 4 to
6 hours. Repeat this untill all the must is fermenting.If you did not add any nutrient in the original recipe, add some now. It may must be anemic.
Ray
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