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
>
>