erikjw
New Member
Hey all,
I've been trying my hand at making fruit wines for a couple years now, with success. Until now, that is, as I have a strawberry wine that just will not start fermenting. Looking for some guidance as to what might be wrong and what to try next.
I'm working off a recipe from the "Winemaker's Recipe Handbook." Here's the recipe, scaled up to make a 5 gallon batch:
17.5 lb Strawberries
17.5 qt water
10 lb sugar
4 tsp tartaric (the recipe called for 5 tsp acid blend--more on that below)
1.25 tsp tannin
2.5 tsp pectic enzyme
5 tsp yeast nutrient
5 Campden tablets
On Saturday, 6/20 I mixed up the must. I was out of acid blend, but had some tartaric, so I thought I could maybe substitute with some success. I added 4 tsp to start, not knowing if it would make my must too acidic. I took a pH reading and it was sitting at 3.3, which I think is on the low end of what you want, so I just left it there. I don't have a kit to measure TA, so I'm not sure where that's at. Of course, I didn't add the yeast at this point--letting the Campden tablets do their thing. Keeping the must covered with a towel to let the sulphites dissipate out (though maybe the towel is too thick? Is that a thing?)
Starting gravity: 1.094
On Sunday, 6/21 (at least 24 hours past when campden were added) I pitched a packet of 71B, rehydrated according to the packet instructions (with 50ml of 95-98.6 degree F water for 20 minutes). The temperature of the must is sitting at 72 degrees F.
I have been stirring the must every day, quite vigorously I might add. Generally I see some activity after the first day, with things really picking up after 48 hours or so at the latest. This time...not so much.
Somewhat frustrated, I took a gravity reading on Wednesday, 6/24. It hadn't budged! Still at 1.094. So, I took another packet of 71B, rehydrated it the same way, and repitched.
And now here I am, the next morning, and still absolutely no signs of life. I am starting to pull my hair out here--what should I try next? How long can I wait before I have to start worrying about the must itself going bad? I've never had to throw away a batch and I don't want to start now!
I've been trying my hand at making fruit wines for a couple years now, with success. Until now, that is, as I have a strawberry wine that just will not start fermenting. Looking for some guidance as to what might be wrong and what to try next.
I'm working off a recipe from the "Winemaker's Recipe Handbook." Here's the recipe, scaled up to make a 5 gallon batch:
17.5 lb Strawberries
17.5 qt water
10 lb sugar
4 tsp tartaric (the recipe called for 5 tsp acid blend--more on that below)
1.25 tsp tannin
2.5 tsp pectic enzyme
5 tsp yeast nutrient
5 Campden tablets
On Saturday, 6/20 I mixed up the must. I was out of acid blend, but had some tartaric, so I thought I could maybe substitute with some success. I added 4 tsp to start, not knowing if it would make my must too acidic. I took a pH reading and it was sitting at 3.3, which I think is on the low end of what you want, so I just left it there. I don't have a kit to measure TA, so I'm not sure where that's at. Of course, I didn't add the yeast at this point--letting the Campden tablets do their thing. Keeping the must covered with a towel to let the sulphites dissipate out (though maybe the towel is too thick? Is that a thing?)
Starting gravity: 1.094
On Sunday, 6/21 (at least 24 hours past when campden were added) I pitched a packet of 71B, rehydrated according to the packet instructions (with 50ml of 95-98.6 degree F water for 20 minutes). The temperature of the must is sitting at 72 degrees F.
I have been stirring the must every day, quite vigorously I might add. Generally I see some activity after the first day, with things really picking up after 48 hours or so at the latest. This time...not so much.
Somewhat frustrated, I took a gravity reading on Wednesday, 6/24. It hadn't budged! Still at 1.094. So, I took another packet of 71B, rehydrated it the same way, and repitched.
And now here I am, the next morning, and still absolutely no signs of life. I am starting to pull my hair out here--what should I try next? How long can I wait before I have to start worrying about the must itself going bad? I've never had to throw away a batch and I don't want to start now!