uhoh, something is not working right - plum wine

pitched the yeast in yesterday, not a bubble today, what should i start looking for?

when should the fermentation start showing itself?

I think that I may have killed the yeast during storage, I like my soda cold. just checked temp of fridge and it is 35 degrees. yeast came with the kit in march(too long?)

holiday today, so I am sure the shop wont be open. nearest wine shop over an hours drive. I'd hate to go just to get yeast, but might have to.

Reply to
Tater
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Okay, relax. FYI - I just got a particularly difficult batch of strawberry wine to ferment finally; so I know that feeling of concern...closing in on panic. I've been making wine for 6 years and not had any problems, and in the last couple of months, I've had a couple of batches that just wouldn't start. With this recent (difficult) batch, my thoughts are that my yeast nutrient went bad...but that is just a thought. Since I have new stuff, well, we'll see. Anyway....

-I would check the temperature of your must; it might just be that the yeast is taking a bit longer to get going if things are really cool. You could try slowly warming up your must but putting it in a warmer spot. I don't know how big your carboy is, but I set my 1 gallon carboy on a heating pad and turn it on low.

-Do you know what your starting SG is? Depending on what the temp is and your SG, you might want to give the must a day to see if it goes. Meanwhile, you could go to Jack Keller's homemade wine site and read about yeast and stuck fermentations. I finally went the route of beginning a starter and then slowly adding my must to the starter...it was time consuming but it finally worked. Let me know how's things go. Darlene

Reply to
Dar V

Tater:

Your multitude of postings are confusing, wasting bandwidth and difficult to keep track of.

All of your various questions and comments could/should be in one topic called 'Tater's Plum Wine' for instance. Then we will all have one single thread to follow and reply too, thus creating a coherent DISCUSSION about your plum wine.

How about everthing going in 'starting first batch of plum wine' and abandoning the rest of this shotgun mess, eh?

If you have a new topic such as "Tater's New Vineyard" then it could go in a NEW thread for a DISCUSSION about your new vineyard.

Get the idea?

Take Care Steve Oregon

Reply to
spud

eewww that was harsh, sounded like a scolding. Didn't intend to be so grouchy!

Dude, just make one thread ok?

Steve Oreg>Tater:

Reply to
spud

I have had fermentations which took 4 days to start in earnest - I really wouldnt worry after less than 24 hours. I think your storage temperature should be fine too really. Some here may disagree, but I think you should give it a little longer before panicking...

Jim

Reply to
jim

A whole years plums would make me worry too. Fresh made wines from our own produce are very special. I hope we see a new post in the morning saying you have at least "whispy spiral galaxies" of bubbles on the surface! Be consoled that fortune could be worse...my prickly pear juice from this years harvest just exploded out of the jar , when my stand-alone freezer malfunctioned. I didnt lose all I have harvested and processed. It can always be worse, and most early stalls are easily restarted, there is lots of sugar on hand for greedy little yeasties!

Good luck!

Sean

Reply to
snpm

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