Ok-- i've made several selection wines and haven't seen this problem. i'm getting a little worried.
i've always used one-step for sanitizing, but the HB store guy coaxed me into using the metabis.
i don't recall rinsing it out all that well after i sanitized.
i'm trying to ferment at a steady 70F in my chest freezer with a temp control unit on it.
it's been just shy of 48 hours now and there is VERY little activity going on in the primary.
did i just waste $130????
in the past, it seemed to have caught on by 48 hours, but then again, i was fermenting around 78F.
i've always used one-step for sanitizing, but the HB store guy coaxed me into using the metabis.
i don't recall rinsing it out all that well after i sanitized.
i'm trying to ferment at a steady 70F in my chest freezer with a temp control unit on it.
it's been just shy of 48 hours now and there is VERY little activity going on in the primary.
did i just waste $130????
in the past, it seemed to have caught on by 48 hours, but then again, i was fermenting around 78F.