I have a 5 gallon batch that refuses to ferment. Here are the stats on it :
I used 5 gallons tap water, and 15lbs of bulk honey (non-cream style). I simmered and skimmed the top(did not boil) for one hour. I also added my red tea at the start of simmering. I then hydrated my Lalvin 71b-1122 yeast. Red tea(Rooibos) is low in tannins so I added 1/2 tsp of tannins, and used gypsum to add sulfates(I had no more campden tablets). I adjusted the acidity with half a lemon, juiced and rinds threw into primary fermenter. I then pitched the hydrated yeast. After 2 days the airlock did not budge.
I checked the ingredients on the tea, and found no preservatives. Expecting bad yeast, I hydrated large mead yeast. I pitched the new yeast and waited another two days. Still no movement on the airlock. Replaced the airlock and waited another two days. No movement. I created a starter off the must and added energizer and nutrients and used a champagne yeast. I let the starter sit for two hours and it was fermenting just fine. I also rocked the carboy to add some oxygen into the must. I pitched it in and waited another two days. Nothing. I'm very frustrated
and am about to throw out the batch. Any insight would be greatly appreciated.