I have another question regarding the grape/raspberry wine that I am trying
to make. I asked a question a couple of days ago about what type of yeast to
use and recieved some quick replies. I went with the Lavlin 71B narbonne.
However it does not seem to have started fermenting. I followed the
instructions that were on the package for rehydrating the yeast.It has now
been 48 hours since adding it. Should I wait longer or is there something
else that I should try?

Andrew wrote:

I have another question regarding the grape/raspberry wine that I am trying
to make. I asked a question a couple of days ago about what type of yeast to
use and recieved some quick replies. I went with the Lavlin 71B narbonne.
However it does not seem to have started fermenting. I followed the
instructions that were on the package for rehydrating the yeast.It has now
been 48 hours since adding it. Should I wait longer or is there something
else that I should try?

What temperature is your must at right now? You couldtry adding some
yeast nutrient and try another starter, except this time make it a
larger container, and add a cup of must and let the starter get a really
good hold and try pitching that into the must.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields