Racking lambic to fruit

[Potamus]

I started a lambic in March 2014. As the primary fermentation winded down after about four days, I racked to a secondary and added Wyeast's Belgian lambic blend. It's been sitting in the same carboy since, forming a nice pellicle at a stable 65 degrees. On Saturday, I racked it onto some raspberry puree to make a framboise. I was expecting to see fermentation kick back up with the added sugar in the fruit, but it doesn't appear anything has happened yet. I'm wondering if I need to add more yeast at this point, or will the bugs come to life on their own after a while?

 

[porterpounder]

Once you racked to secondary and left the main yeast cake behind, the remaining yeast in secondary may be all dead since it was a long time ago. The pH may also be inhibiting yeast activity, but I could be off on that one. If the other bugs are chewing away at the fruit they will not likely produce the same type of off-gas that Sacc does so there may not be visible fermentation. It's been sitting there comfortable for a year, a few more weeks/months isn't going to hurt if the sugars are going to be consumed in time.

 

[stru]

I'd just give it some time. No need to worry at this point.

 

[sweetcell]

the brett will wake up and take care of it, but it can take several days. my kriek didn't take off for 8 days after i added the cherries. patience.

 

[Potamus]

OK, thanks. I'll give it some more time.

 

[MileHighBrewer]

As with anything sour related....relax, step AWAY from the fermenter, and give it time. I've had fruit beers blow up like a freshly pitched wit, and I've had them not make a single peep. They all turned out fine!

 

[Potamus]

Quick update: It took about a week and a half, but now I'm seeing signs of fermentation. I just wanted to make sure the bugs weren't dead. Thanks for making me wait!

 

[MileHighBrewer]

Bugs take YEARS to really stop working, not like those pansy sacch yeast cells who crap out after a few weeks.