Just made my 1st batch of apfelwein and had to use lalvin Bourgovin RC212 instead of the red star in the recipe and I have no action in the airlock. Any suggestions on getting the yeast to start?? I have homebrewed several batchs before and it always starts fermenting right away(grape jelly wine). The local supply store in daytona beach closed abruptly and I have lost my mentor . I had to use a store in Deland that 1st tried to give me turbo yeast, than said all yeasts are good, and really thought red star was one yeast, not a manuf. of many types! I should of waited to order the proper yeast, but $10.00 shipping on $.75 of yeast kind of kills the idea of good CHEAP wine. Any help appreciated! Felixsail
no bubbles, dead mix!
- Thread starter felixsail
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CandleWineProject
Well-Known Member
And I thought my brew supply store was full of idiots. They know beer, and the boss man realized there is money to be made in wine, and the staff don't know wine.
mmadmikes1
Well-Known Member
How about PMing me your address and I will mail you a package of 71b-1122 or ec1118,or premier Cuv'ee or pastueur champagne you'll owe me a buck(big deal)not
This is the same answer whether it is beer, wine, cider or mead.....
First, fermentation can take up to 72 hours for the yeasties to start, it's called lag time. https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/
But by visible signs they DON'T mean airlock activity.
Your airlock is not a fermentation gauge, it is a VALVE to release excess co2.
If your airlock was bubbling and stopped---It doesn't mean fermentation has stopped.
If you airlock isn't bubbling, it doesn't mean your fermentation hasn't started....
If your airlock starts bubbling, it really doesn't matter.
If your airlock NEVER bubbles, it doesn't mean anything is wrong or right.
The only way to truly know what is going on in your fermenter is with your hydrometer. Like I said here in my blog, which I encourage you to read, Think evaluation before action you sure as HELL wouldn't want a doctor to start cutting on you unless he used the proper diagnostic instuments like x-rays first, right? You wouldn't want him to just take a look in your eyes briefly and say "I'm cutting into your chest first thing in the morning." You would want them to use the right diagnostic tools before the slice and dice, right? You'd cry malpractice, I would hope, if they didn't say they were sending you for an MRI and other things before going in....
Thinking about "doing anything" without taking a hydrometer reading is tantamount to the doctor deciding to cut you open without running any diagnostic tests....Taking one look at you and saying, "Yeah I'm going in." You would really want the doctor to use all means to properly diagnose what's going on. It's exactly the same thing when you try to go by airlock....
You'll be much happier if you get out of that habit...you will find that fermentations rarely don't take off, or just Stop...In fact I've never had a beer not ferment. BUT half of my fermentations, spread out across 9 different fermenters, never blip once in the airlock.
Fermentation is not always "dynamic," just because you don't SEE anything happening, doesn't mean that any-thing's wrong,, and also doesn't mean that the yeast are still not working diligently away, doing what they've been doing for over 4,000 years..
So, Relax, then wait 72 hours and take a hydrometer, and you'll see, more than likely that everything is fin...it is fine 99.95% of the time.
First, fermentation can take up to 72 hours for the yeasties to start, it's called lag time. https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/
But by visible signs they DON'T mean airlock activity.
Your airlock is not a fermentation gauge, it is a VALVE to release excess co2.
If your airlock was bubbling and stopped---It doesn't mean fermentation has stopped.
If you airlock isn't bubbling, it doesn't mean your fermentation hasn't started....
If your airlock starts bubbling, it really doesn't matter.
If your airlock NEVER bubbles, it doesn't mean anything is wrong or right.
The only way to truly know what is going on in your fermenter is with your hydrometer. Like I said here in my blog, which I encourage you to read, Think evaluation before action you sure as HELL wouldn't want a doctor to start cutting on you unless he used the proper diagnostic instuments like x-rays first, right? You wouldn't want him to just take a look in your eyes briefly and say "I'm cutting into your chest first thing in the morning." You would want them to use the right diagnostic tools before the slice and dice, right? You'd cry malpractice, I would hope, if they didn't say they were sending you for an MRI and other things before going in....
Thinking about "doing anything" without taking a hydrometer reading is tantamount to the doctor deciding to cut you open without running any diagnostic tests....Taking one look at you and saying, "Yeah I'm going in." You would really want the doctor to use all means to properly diagnose what's going on. It's exactly the same thing when you try to go by airlock....
You'll be much happier if you get out of that habit...you will find that fermentations rarely don't take off, or just Stop...In fact I've never had a beer not ferment. BUT half of my fermentations, spread out across 9 different fermenters, never blip once in the airlock.
Fermentation is not always "dynamic," just because you don't SEE anything happening, doesn't mean that any-thing's wrong,, and also doesn't mean that the yeast are still not working diligently away, doing what they've been doing for over 4,000 years..
So, Relax, then wait 72 hours and take a hydrometer, and you'll see, more than likely that everything is fin...it is fine 99.95% of the time.
