"Sarge" wrote in message
.. .
Hi Lum

I tried some EC1118. I followed your procedure (sparkling wine section)
to
start the yeast.
I got it going for a few hours and kept doubling the volume with the stuck
peach wine. As I said earlier it worked for the first few times and then
it
stopped. I have now been trying for 2 days to get it going again without
success.
The yeast has now settled to the bottom. I have kept the container in the
oven with the light on so the temp should be around 85F.
Is the yeast dead at this point? Should I give up on this starter batch
and
start a new batch?
thanks
Sarge

Sarge,
If the temperature is OK and EC1118 wont start a stuck fermentation using
the doubling method, there is probably something wrong with the wine.
Perhaps the fermentation contains excessive amounts of acetic acid or it was
accidentally contaminated.
There is too much alcohol present to add nutrients now and the doubling
method introduces extra oxygen, so I don't have any other suggestions.
Sorry. Perhaps it is time to start a new batch.
Lum
Del Mar, California, USA