ninj4
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- May 31, 2014
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Hi, I've been brewing beer for a while now, but when a friend and I found a good plum tree we decided to try wine.
Two days ago we poured all our washed plums into a bucket, added boiling water (to sanitize the fruits further) and mashed them. After letting the the goo cool to room temp we added hydrated dry yeast.
The plan was to let this ferment for 2-4 days, then get the liquid out (leaving skin, seeds etc), and then add sugar to the juice and ferment further.
But we pitched the yeast almost 48 hours ago, and there's still no activity in the airlock.
Where did we go wrong?
Is the gravity too low due to the water addition (we added enough to just cover the plums)? Should we have skipped the water, fermenting only fruits? If so, will adding sugar now help?
Any help is much appreciated.
Two days ago we poured all our washed plums into a bucket, added boiling water (to sanitize the fruits further) and mashed them. After letting the the goo cool to room temp we added hydrated dry yeast.
The plan was to let this ferment for 2-4 days, then get the liquid out (leaving skin, seeds etc), and then add sugar to the juice and ferment further.
But we pitched the yeast almost 48 hours ago, and there's still no activity in the airlock.
Where did we go wrong?
Is the gravity too low due to the water addition (we added enough to just cover the plums)? Should we have skipped the water, fermenting only fruits? If so, will adding sugar now help?
Any help is much appreciated.