Nanking - Yeast Won't Start

[Jim-wy]

I've started a 5 gallon batch of Nanking Cherry Wine. The recipe I followed is from Terry Garey's 'The Joy of Home Winemaking'. I used a recipe called 'Denny's Pie Cherry Wine' & converted a 1 gallon recipe to a 5 gallon batch. I started the wine on 11/20/11 following cool down, yeast nutrient, tannin, campden tablets, & pectic enzyme according to recipe timeline - I didn't add the yeast (Montrachet) until 11/23 I believe. I later learned that my sugar content was high and my SG was 1.118. I think I did follow the recipe though with an exception of how much tannin I added - I added more following instructions on the tannin label (could this hurt?).

Several days out - no activation. I tried stirring - nothing. The original environment of the must is a temperature range of 62° to 66°. I pulled a sample to experiment with. I now have the original must, a bottle in that same environment that has been diluted to 1.090 SG, and two additional bottles in a warmer environment (one at 1.118 and 1.090). I've tried different temperature ranges up to 80° and have not achieved a good activation in any.

How can I go about correcting this batch? In the following picture - is the cloudy mass on the bottom the yeast? If I add addtional yeast, should I rack off the cloudy stuff and start fresh? The only other wine yeast I have on hand is Lalvin K1-V1116. I don't have access to anything different unless I travel a few hours or mail order.

http://www.wyjim.com/Images/misc/NankingStuckStart_1072.jpg

Any suggestions are appreciated!
Jim

 

[Jim-wy]

Have I killed it? I've been messing with the sample I pulled and neglecting the primary fermenter. Tonight I took a look and it's either yeast on top or something scary... and I'm not too optimistic at this point.

I'm giving it another 24 hours without stirring (in case that on top is bad stuff) and unless I have some input I'm considering one of two things:

1) Pull the berries (they've been in about 8 days - target is 2 weeks), rack off above any sediment and beneath top formation, boil again (how long is necessary in case I've contaminated it by messing around?), top off with boiled water to SG 1.090, and start the whole 'yeast nutrient - tannin - campden - yeast' process all over again using the Lalvin mentioned in the above post. Might this work?

2) Same as above without boiling.

Suggestions will be highly appreciated at this point.

Any thoughts on what I'm looking at on top of my must?:

http://www.wyjim.com/Images/misc/Nanking_Yeast5Days_1074.jpg

http://www.wyjim.com/Images/misc/Nanking_Yeast5DaysZoom_1074.jpg

Hey though - my beer is going well

Thanks!

 

[Yooper]

I'd go stir it well with a sanitized spoon and let it sit overnight again. If the SG drops, even a bit, then that means the yeast finally took off.

 

[Jim-wy]

Thanks! I'm on my way!!!

 

[Jim-wy]

Thanks Yooper! I am more encouraged, though still uncertain. Last night I gave it a good stir trying to get some oxygen mixed in. Tonight when I popped the lid, there were active bubbles occurring and what looked possibly like yeast mixed in with the berry bag (which was now pretty puffed out & on top). I stirred it up well and saw more potential yeast clumps. I pulled a sample and replaced the lid. SG is still at 1.118, but I have hopes for that to change in the next day or two. I really appreciate your suggestion.

 

[Yooper]

Thanks Yooper! I am more encouraged, though still uncertain. Last night I gave it a good stir trying to get some oxygen mixed in. Tonight when I popped the lid, there were active bubbles occurring and what looked possibly like yeast mixed in with the berry bag (which was now pretty puffed out & on top). I stirred it up well and saw more potential yeast clumps. I pulled a sample and replaced the lid. SG is still at 1.118, but I have hopes for that to change in the next day or two. I really appreciate your suggestion.

I can't think of anything else to do- but it sounds like you have yeast reproduction so hopefully it'll start up any minute. I'd keep stirring often, and keep the fruit from drying out.

 

[Jim-wy]

Thank You - I'll do just that! Funny thing, I had the hydrometer in the liquid as I typed my last post. When I returned, it had risen up to 1.20+, then I noticed all the air bubbles and little flecks moving around and sticking to the hydrometer. A quick spin and it was reading correctly again. I'm getting more hope. I'm off to stir

 

[Jim-wy]

1.109 - Woo Hoo, it's finally kicking in! Thanks again Yooper

I sure didn't realize it could start so slow.