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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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02-03-2006, 04:49 PM
posted to rec.crafts.winemaking
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not framenting!!
I have a 6 gallon bucket of Septic bag Sauv Blanc up. This is not new to
me, I am experienced. But the darn thing won't start fermenting( Sat - Thursday). Admitt the temp is about 60F, shouldn't be a problem, I have a different one going beautifully now. Same yeast Premier Cuvee. Same as last batch, I mixed 2 pks in warm water then added to wine, after 3 days, i took another pack and just sprinkled it in!! Not much doin". Anyone experience this or have an explanation? I would hate to loss the batch. FYI, I did add yeast nutrient and sugar to must at start. 
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03-03-2006, 03:47 AM
posted to rec.crafts.winemaking
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not framenting!!
Lou, you either have too much sugar or your too cold, 60 degree is a little
cold, by about 10 degrees....warm it or dilute it......it will solve your problem......that is if you did not unknowingly add a chemical that has killed your yeast like tap water......if you used water with chlorine, it is going to kill off any yeast you continuing to put in. "Lou" wrote in message ... I have a 6 gallon bucket of Septic bag Sauv Blanc up. This is not new to me, I am experienced. But the darn thing won't start fermenting( Sat - Thursday). Admitt the temp is about 60F, shouldn't be a problem, I have a different one going beautifully now. Same yeast Premier Cuvee. Same as last batch, I mixed 2 pks in warm water then added to wine, after 3 days, i took another pack and just sprinkled it in!! Not much doin". Anyone experience this or have an explanation? I would hate to loss the batch. FYI, I did add yeast nutrient and sugar to must at start.
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