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?

Joe

"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

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

"Joe" wrote in message
...
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?

Maybe. I normally don't add any sulfite at the beginning if the fruit is
clean. Assuming you're working in an open top fermenter, try sprinkling dry
yeast over the surface. Don't stir it in until it's actually going - maybe
8 hours later.

Of course this is all academic if it's finally kicked off by now.

Tom S

Well, I think the yeast is going actually. I have a little bit of foam
around the side. I have a big strainbag in there and it covers the whole
surface area at the top. I stir it daily. Have to run to work now, will
get a SG level later.
Thanks for the help,
Joe
"Tom S" wrote in message
om...

"Joe" wrote in message
...
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?

Maybe. I normally don't add any sulfite at the beginning if the fruit is
clean. Assuming you're working in an open top fermenter, try sprinkling
dry
yeast over the surface. Don't stir it in until it's actually going -
maybe
8 hours later.

Of course this is all academic if it's finally kicked off by now.

Tom S

took the SG reading a few hours ago.... 1.070. guess the yeast just took a
bit to get started, and the strainbag filled with 18.5 pounds of
strawberries is not permitting the foam to appear at the top?

Joe

"Tom S" wrote in message
om...

"Joe" wrote in message
...
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?

Maybe. I normally don't add any sulfite at the beginning if the fruit is
clean. Assuming you're working in an open top fermenter, try sprinkling
dry
yeast over the surface. Don't stir it in until it's actually going -
maybe
8 hours later.

Of course this is all academic if it's finally kicked off by now.

Tom S