On Feb 25, 3:05*pm, "Bob Becker" > wrote:
> I recently started a premium Vigonier kit.
> It never started to ferment. *I live in Maine, and it's
> been cool, but I've never had one refuse to start before.
>
> It's been about two weeks.
>
> I have it wrapped in heating pads right now.
>
> Any ideas on how I might jump-start this thing?
>
> Bob

Two weeks is a long time to allow a must to set. I'd be concerned
about spoilage at this point.

In any case, the standard procedure for a troublesome batch is to...
- rehydrate yeast in luke warm water, and wait 15 or 20 minutes.
- add a pinch of yeast nutrient that has no DAP
- add a pinch of sugar and wait for 15 or 20 minutes.
- add some of the must to the starter, wait some more.
- add more must to the starter, wait some more.
- add more must to the starter, and wait some more.

After completing these steps, you should have a large and very frothy
starter going, which you can then add to the must

I strongly suggest using EC-1118/Premier Cuvee yeast. It's absolutely
rock solid and will work in the most hostile of circumstances.

It seems strange it never started. Usually these kits come with the
aforementioned yeast. What has the ambient temperature been? Was the
yeast old or expired?

Greg G.