Camden tabs with the lid on

[Lebl468]

Hey all, started a strawberry plum 2 gallon 4 days ago, first 24 hours was the Camden tablets (2) in the must doing their thing. Added yeast the next day and no fermentation yet. Stirred once a day for the past 2 days. Reading the forum, I see that maybe having the lid on during the Camden stage may have been a no-no, trapping the gas in the fermenter. My question is, is it likely I killed the yeast? It smells pretty neutral in there, can I just get a starter of yeast going tomorrow add it and hope for the best? Have made peach and banana wine before, but never added Camden to those ones off the start and they fermented fine, but maybe I am just jumping the gun here? Thanks in advance for the advice.

Chris

 

[Yooper]

It should still go just fine. Stirring it often is a good thing to do.

Did you use just plain strawberries and plums? If you used juice, make sure there is no sorbate or benzoate in there.

 

[Lebl468]

It should still go just fine. Stirring it often is a good thing to do.

Did you use just plain strawberries and plums? If you used juice, make sure there is no sorbate or benzoate in there.

Hi Yooper, plain,on sale strawberries and plums from the grocery store. Should I give it a couple days then add a yeast starter? Maybe a heat tape?

Chris

 

[HB_in_Subic]

The temperature requirement is driven by your yeast. You ideally want the temperature to be in the middle of the yeast's range. Have you added any yeast nutrient or pectic enzyme?

Look at the method employed on that attached recipe. Many have used this and had good results. I learned a lot from it.

For me, on my next batch of wine, I will be following this method along with making a yeast starter that has some of the must for sugar.

View attachment DangerDaves_Dragon_Blood_Wine.pdf

 

[Lebl468]

The temperature requirement is driven by your yeast. You ideally want the temperature to be in the middle of the yeast's range. Have you added any yeast nutrient or pectic enzyme?

Look at the method employed on that attached recipe. Many have used this and had good results. I learned a lot from it.

For me, on my next batch of wine, I will be following this method along with making a yeast starter that has some of the must for sugar.

Thanks HB, that was a good read.

 

[Lebl468]

Update, at day 6, I went into town to get more yeast to bump start this wine, when I got back, almost like it knew I was going to try and jump start it, there was the beginning signs of fermentation. Let her go till yesterday, scooped the fruit out and transferred to a carboy. She definitely came through, even sampled a sip from the scavenged fruit, and she is going to be great! Just goes to show, patience is a virtue.