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?
triing to get a sweet cherry wine to ferment? used a liquid wyeast.sg of .122
Aug 05, 2013
5 Replies
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.
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.
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.
70 is not a low temp.
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.
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