triing to get a sweet cherry wine to ferment? used a liquid wyeast.sg of .122

temp right around 70 deg. first time using a liquid yeast, i know sg is high, will it start anyway? im a rookie winemaker,always use powder yeast. its been 48 hrs sg is still at .122. worried about losing $40.00 worth of cherries?
Reply to
Fkoz

Its hard to get a robust ferment going at 70 f. Get the room temp up to 80 f. If you dont see any action within a day or so. Dump more yeast.
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bigwheel
Reply to
bigwheel
On 2013-08-05 15:45:50 +0000, bigwheel said:
I don't think it's a temperature issue. 70F is certainly not a low enough temperature to stun yeast. I would NOT recommend increasing the temperature, where there is the risk of creating off flavors and headache-producing acetaldehydes.
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Bill O'Meally
Reply to
Bill O'Meally

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Well..if the low temps dont stun it..it sure slows it down a bunch. The general rule of thumb is start higher 80 and fisnish lower 70. There ya go.
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bigwheel
Reply to
bigwheel

Anytime I am starting a batch I like to have the temps @ 25-27C (77-80F)to get the yeast well started so that it mixes well with the fruit. So far after 30yrs never a problem.
Reply to
dncswclds

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