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For me, it started within the first 24 hours. However, I still had a lot of sugar in both batches which gave the yeast plenty of food. If your current gravity is below where mine was (around 1.040) it may take longer to start going again. Other than that, I don't know. This was my first...

Thank you both for your help. I didn't realize it dissipated over time. I just added the campden tablets to both batches of apple wine as well as a batch of mead that I am bulk aging. I've learned a lot on these first two batches of wine (largely due to advice received in this forum) and I...

I have been ready numerous posts about campden tablets and potassium sorbate. There seem to be a lot of differing opinions on which to add, when to add, some say to use both. I could use some help for my specific situation. I have two five gallon batches of apple wine that are ready to...

I pitched a starter of Lalvin EC-1118 in both batches. I would have used K1-V1116 like saramc suggested but I remembered wrong when I made the starters. Anyway, it worked great in both batches and they are both down to a gravity around .992. I reccomend this yeast for any stuck fermentations...

Thanks. I have some of that yeast on hand and will try pitching a starter. I read somewhere that dry wines usually start with a gravity around 1.090 and sweet at around 1.200. I was shooting for for a little lower but overshot it with honey on both batches. It looks like I took some bad...

I have a lot of experience brewing beer but this is my first go at making wine. I had thought about starting for a long time but never did. This year I came across an endless supply of free apples so I jumped in with both feet. I have two five gallon batches going right now. Both started...