Thanks Joe. I had begun to wonder, but I was not seeing any telltale tiny
bubbles or miniscule amount of foam, even when stirred. What I did for the
second pitching of yeast, which in retrospect was probably unnecessary, was
to create quite a large starter that had must added in several aliquots to
acclimate the yeast. Still the behavior was certainly not what I was used
to seeing and had me worried. About the dumping, I realize I had a few more
days to try to get the must fermenting, but was beginning to wonder if
something had happened to make it unamenable to fermentation. Thanks for
the replies...

Quixote

"AxisOfBeagles" wrote in message
...
Frankly, seems wasteful ($) to me to buy multiple packets of yeast
when it's the easiest thing in the world to get a starter going and
then expand it accordingly - ending up with a culture sufficient for
whatever size batch you've got.

In article . com
JoeSallustio wrote:

Dump it? Unless it smells of vinegar and you hate vinegar I
can'tthink of a reason to ever dump must.

I think what you saw was 'propagation delay' the yeast multiply at
a rate based on many factors such as strain, temp, nutrient
availability, oxygen, sugar. It would definitely take longer (all
things being equal) for a 10 gallon batch to show visible signs of
fermentation versus a 1 gallon batch. Pitching rate is rarely
descussed here because most people on the group are making batches
smaller than 6 gallons. That affects this too. A good rule of
thumbis pitch 1 gram of dry yeast per gallon.


Joe


Guess no one does 10-gallon primaries? Anyway, it did finally
start, and start with a vengeance. Sure made me nervous waiting 3
days for fermentation to start showing. Thought I was going to have
to dump it and spend another 6-hour day picking grapes.

Quixote




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