"glad heart" wrote:
I followed Stanley Anderson's recipe for closely. To make up for the
shortage of crab apples (basis 23 litres) I added to the must 3 x 909
ml Organic Apple Juice from the Health Food Store (no preservatives
added).

After 6 days in the primary there is still no evidence of
fermentation. I've added my third packet of Champagne yeast already
(EC-1118). Question: What gives? Any ideas?

Temp: 20 degrees C.

Most likely thing is that the "no preservatives added" statement is somewhat
exaggerated, or you oversulfited, or your yeast is no good. And apple must
should burst into activity after 24 hours at the very most. Check the
sulfite levels if you have the proper test kit. Otherwise aerate the must.
Then make a yeast starter (check the recent archives at
http://groups.google.com/groups?hl=e...fts.winemaking
for procedure), so you know the yeast is healthy before adding it to the
must.
While the starter is (hopefully) growing, check the sugar and acid and make
sure both are within limits.

And get the must temperature up to 25C.