Hope everyone had a great weekend, I made 5.5 gallons of apple wine last Wednesday and pitched a pack of rehydrated 71B yeast on Thursday evening. Saturday morning there was no noticeable activity so I aerated the must. The batch was a bit too big for my 5 gallon carboy so I put the excess in a one gallon. This morning there are yeast rafts in the one gallon fermenter and a white haze at the bottom of the five gallon. I was expecting the yeast to take off by now, besides the raft I don't see the activity I would expect. Must temperature is at 64 degrees. Should I pitch another packet of 71B tonight or wait it out? Thanks in advance(my recipe below)
5 Gallons apple juice
7.5 lbs sugar
1.25 tsp tannin powder
5 campden tablets (thrown in 24 hours before pitching yeast)
5 Tablespoons lemon juice
1 Teaspoon Wyeast wine nutrient
2.5 teaspoons pectic enzyme
(everything was mixed together 24 hours before pitching yeast)
5 Gallons apple juice
7.5 lbs sugar
1.25 tsp tannin powder
5 campden tablets (thrown in 24 hours before pitching yeast)
5 Tablespoons lemon juice
1 Teaspoon Wyeast wine nutrient
2.5 teaspoons pectic enzyme
(everything was mixed together 24 hours before pitching yeast)
