thanks for the info. I used a wine making concentrate from a wine making
retail site (I should have mentioned this). So this is primo stuff. It's
at 1.86 so it's not too strong (hear 1.9+ is not possible or easy to
pitch a yeast)
It appears I am STUCK again. i will use energizer and nutrient to see
what I can do.
thanks. DAve


wrote:
> My experience is limited at this point to fermenting juice concentrate
> in one gallon jugs, but I can assure you that you should see active
> fermentation within a day after pitching the yeast.
>
> Most wine yeast strains create minimal foam on top, but you should see
> a little foam and very active bubbling very soon after pitching the
> yeast. If you don't, then the fermentation might be stuck for some
> reason and you should consider inoculating with another yeast.
>
> My kitchen smells yeasty... kind of like rising bread after the yeast
> gets fully engaged.
>
> Did you pick the correct concentrate? You should only use a
> concentrate with no preservatives at all. A small amount of sulphites
> is ok, like the Welch's Niagara concentrate has, but anything else will
> prevent fermentation.
>
> Regards,
>
> Greg
>