ron,ar
Well-Known Member
I know this has been covered before but...I am a worrier. I made the welches frozen version that Yoopergirl posted for me. I multiplied everything in order to make a 3 gallon batch. My starting SP was 1.095. I allowed it to set , covered for about 12 hours and pitched yeast. I used the Montrachet yeast, did not reconstitute, just sprinkled it on top and recovered. Its 9 hours later and still nothing. No activity at all. I did bring the fermenter inside out of the cold. I would guess the temp of the must was around 56 F when I pitched the yeast. Temp inside now is around 72-75 F. Any ideas?