Wine yeast in barleywine

[Danbreeze]

I made a barleywine and let it ferment for two weeks at 68 degrees then added 32oz of 100% Black Cherry juice and a packet of Montrachet wine yeast for another round of fermentation.

I added it Saturday and as of today it has had little to no activity. Did I do this wrong, or should I just keep waiting? Should I bump up the ferm temp since it is wine yeast?

 

[edb23]

I could be wrong, but I'm pretty sure wine yeast produces much less visible activity then what beer brewers are used to seeing.

What is the temp you currently have it at?

 

[Danbreeze]

I could be wrong, but I'm pretty sure wine yeast produces much less visible activity then what beer brewers are used to seeing.

What is the temp you currently have it at?

I have it at 70 degrees now. I have made wine kits in the past and the first week of fermentation is usually pretty vigirous.

I plan on taking a gravity reading tonight to see where it's at, but I am worried it is going to end up way too sweet.

 

[brodie113]

Cool idea.

Bump the temp up - those wine yeast can go high. Well, I would think that the orig yeast could do something with the juice also. What was the abv of the beer before the addition?

Let us know what the gravity is since that will be the only way to know for sure.

 

[bknifefight]

You may have just missed the fermentation. If the only sugars in there were from the cherry juice, it could have fermented out overnight.

 

[INWarner413]

I can't give you advice on your post, but thanks for giving me an idea. I have a barleywine turning two weeks old on Saturday and am going to add some cherry juice and wine yeast to it. Seems like it'll be delicious. BTW, great name for your barleywine.

 

[Danbreeze]

I can't give you advice on your post, but thanks for giving me an idea. I have a barleywine turning two weeks old on Saturday and am going to add some cherry juice and wine yeast to it. Seems like it'll be delicious. BTW, great name for your barleywine.

Let me know how it turns out for you. I got the idea from the book Extreme Brewing which had a recipe for a barleywine in which muscat grape juice was added after fermentation along with champagne yeast to bump up the alcohol %.