VermontFreedom
Active Member
I juiced about 50 pounds of apples to produce 3+ full gallons of raw juice/cider. I racked it a couple of times while it was still just the pressed juice to get rid of a lot of sediment.
It started to ferment on it's own, so I added about 2 crushed campden tablets to the carboy and let it sit for a full 48 hours with NO AIRLOCK to prevent the HSO2 from escaping.
I tried to proof a packet of refrigerated Lavlin K1V-1116 (expiration date in 2008) with no effect, so I pitched it anyway. Must was about 66 degrees.
NO ACTIVITY within 24 hours.
So I put a heating pad under the carboy. It's now about 70-72 degrees.
I proofed a packed of refrigerated Lavlin 71B-1122 (expiration 2008), but it's reaction rate was ANEMIC! I pitched it anyway. That was 5 hours ago and it hasn't done a damn thing.
I'll give it another 24 hours.
I have sufficient sugar, yeast nutrient and yeast energizers in the must.
I proofed a packet of 71B-1122 from the same lot, stored in the same way a week ago and the apple wine it's in is fermenting vigorously.
What do I do if fermentation isn't starting???
It started to ferment on it's own, so I added about 2 crushed campden tablets to the carboy and let it sit for a full 48 hours with NO AIRLOCK to prevent the HSO2 from escaping.
I tried to proof a packet of refrigerated Lavlin K1V-1116 (expiration date in 2008) with no effect, so I pitched it anyway. Must was about 66 degrees.
NO ACTIVITY within 24 hours.
So I put a heating pad under the carboy. It's now about 70-72 degrees.
I proofed a packed of refrigerated Lavlin 71B-1122 (expiration 2008), but it's reaction rate was ANEMIC! I pitched it anyway. That was 5 hours ago and it hasn't done a damn thing.
I'll give it another 24 hours.
I have sufficient sugar, yeast nutrient and yeast energizers in the must.
I proofed a packet of 71B-1122 from the same lot, stored in the same way a week ago and the apple wine it's in is fermenting vigorously.
What do I do if fermentation isn't starting???