On Feb 25, 8:52 pm, jim > wrote:
> The acidity of the must, the concentration of sugar, the availability
> of nutrient salts, the saturation of dissolved oxygen and the
> temperature of the must all seem to play a part in how quickly the
> yeast spreads throughout a must and starts fermentation.
>
> Presumably the levels of inhibitors of yeast metabolism and
> reproduction and other antagonistic organisms also play a part -
> though I have no idea what the effect and nature of these might be.
>
> What else affects the time it takes a must to get going after
> pitching?
>
> I have become particularly interested in this after having one recent
> 5 gallon pitch which was fairly vigorous after 3 hours, but mostly
> finding up to 3 days or so is a common induction time.
>
> Many thanks, Jim

I've had a few 3 day innoculations... I saw action before it became
active, but it was vigorous after it started. Now, I don't worry so
much. Yeast is good at this. Damn good.

Kirk