Might be fermenting so slow also if yeast is nutrient-starved
(commercial winery terminology is YANC = Yeast Available Nitrogen
Concentration). You'd be surprised how little active yeast it takes to
get a decent fermentation going when the yeast has the proper nutrition.

Ron, might not hurt to give it a tad of yeast nutrient... mebbe 1
teaspoon per gallon of DAP (DiAmmoniumPhosphate), plus mebbe a 1/2
teaspoon per gallon of Fermaid K two days later.

I agree with Bill that the cooler, slow ferment will yield a fruitier
Gewurtz... that would be my personal preference, too.

Gene

William Frazier wrote:
> Ron - Relax, have a glass of wine. This is a Gwurztraminer kit. It won't
> hurt to have it ferment slow. If you want this kit to take off, warm it up.
> Haul it up to where the temp. is in the 70s. It will take the better part
> of a day for the entire must to warm up. Them it will ferment rapidly.
> But, I ferment my white wines at 50F and it takes them a couple of weeks to
> get near SG 1.000. You will preserve a lot of the Gwurtz. aroma and fruity
> flavor by letting it go slow. From your description it appears that the
> must is fermenting, albeit slow. You don't need any more yeast but it won't
> hurt to add some if you must. If you want to put it in a carboy go ahead.
> In a day or so you will see lots of activity in the air lock.
>
> Bill Frazier
> Olathe, Kansas USA
>
> "R C Jr." > wrote in message
> ...
>
>>Ok This is the 17th now and still not started.
>>I opened the lid and its gray yeasty cake looking (smells good) and
>>bubbles are slowly "bursting". Looks like it wants to start but is
>>vvveeerrrryyyy slow.
>>
>>no activity from the air lock.
>>
>>I checked the temp and is 65.
>>
>>the SG is 1.090 still.
>>
>>I think I will add another yeast packet/starter. what do you guys
>>think?
>>
>>will adding another packet mess it up? or mess the outcome of the wine?
>>
>>also how long can you keep this thing before it starts to get bad.
>>
>>should I transfer it to a carboy now? and then start over? Will
>>agetating it help. rocking the bucket back and forth with the lid on?
>>
>>thanks for all the responses back.
>>
>>-Ron
>>
>>
>>On Sun, 15 Jan 2006 01:20:25 -0800, (R C Jr.) wrote:
>>I have added the Benodite (desolved) and juice, stirred, topped up to 6
>>Gal. in the bucket and added the yeast and stirred before putting the
>>lid on.
>>the starting SG was 1.090
>>
>>
>>Steve Wrote:
>>I suspect the temperature. Get it to room temp, and see if it starts up.
>>BTW what is the current temp & sg of the must?
>>Steve
>>
>
>
>