Ec-118

[sacandagabrewing]

So I was doing a standard wine and I pitched champagne yeast. How long before it starts fermenting? I took a gravity reading 12 hours in and there was no change. Should I repitch or give it a few days?

 

[Maylar]

What starting gravity, what temperature, and how much yeast? Did you rehydrate it first?

 

[hezagenius]

Give it some time. I've used this in some meads and it takes a few days for me to get visual evidence of fermentation. It will generate a krausen so you will know it's working. I rehydrated 1 pack and pitched it into 3 gallons of mead with a OG around 1.12.

 

[Mallerstang]

How long before it starts fermenting? I took a gravity reading 12 hours in and there was no change. Should I repitch or give it a few days?

More than 12 hours - give it 24-48

 

[bernardsmith]

Yeah... but the lag time for a viable colony of yeast should be a few hours and not three days... If I don't see activity after two or thee hours that suggests that there is something going on that is inhibiting fermentation...But I rehydrate, acclimate the yeast and try to ensure that the must is not as acidic in the primary as I want the wine /mead to be when I bottle... Your practice may be very different...

 

[Mallerstang]

Your practice may be very different...

Lol mine just might be - I sprinkle the yeast on top right from the packet, and I never did get around to ordering that pH meter so I'm still relying on taste. Also I tend to listen for fermentation rather than looking for it, so as not to let the fruit flies get in.