This is my second batch of wine, but have been making beer for quite some
time. Its not yeast. Yes, I did a mini-starter with the yeast at about
95-100deg f. We used 5/8th of a teaspoon sulfate. was that too much?

Joe

"Tom S" wrote in message
news

"Joe" wrote in message
...
I followed a recipe in Wine Makers Recipe Book. The strawberry one. I
did
a 5 gallon batch, but added 1 extra pound of strawberries. I waited 24
hours, pitched the yeast. Have been gently stirring daily. I always
sanitize the plastic spoon, ect. It's been almost 48 hours and the
yeast
hasnt kicked in yet. No foam, SG is still 1.090. It has a funny smell
to
it. Any suggestions?

Could that "funny" smell be yeast? If you've never done this before, you
wouldn't recognize it as such. Some people don't like the aroma of yeast.

BTW, did you proof the yeast? I usually hydrate it in warm water (~110°F)
with a teaspoon of sugar to give it something to start on. If the yeast
is
good, it'll start foaming within ten minutes or so. Then you can pour it
in.

Another possible problem is adding sulfite at the beginning. Yeast needs
oxygen in the growth phase and sulfite deprives it of that. A little
sulfite is OK, but too much is not.

Tom S