Started a cellar master merlot kit about 6 days ago in carboy, and after 3 days there was a very limited thin bubble layer on surface then it stopped altogether today.
So, read that I might get it going and concluded two likely issues: I only filled to the 20 L mark for a 23 L recipe and the yeast was over 1 year old for sure. So, following advice, I added a couple liters of water and agitated juice very well. Now, about 4 hrs later it is bubbling away up into the airlock (put on airlock due to lack of fermentation activity). So, I now replaced airlock with cheesecloth (to allow O2 for yeast). Do you think this is OK and that this batch is now on a good path or should I also add a kickstarter with new fresh yeast?
So, read that I might get it going and concluded two likely issues: I only filled to the 20 L mark for a 23 L recipe and the yeast was over 1 year old for sure. So, following advice, I added a couple liters of water and agitated juice very well. Now, about 4 hrs later it is bubbling away up into the airlock (put on airlock due to lack of fermentation activity). So, I now replaced airlock with cheesecloth (to allow O2 for yeast). Do you think this is OK and that this batch is now on a good path or should I also add a kickstarter with new fresh yeast?