Hi.
Still stuck here. (Literally) I used Energizer and Nutrient per
instructions. I re-hydrate the yeast, and even slowly introduced some of
the must - all is fine until I put it in the batch. I raised the
temperature to 75-80. Maybe I am destined for Kits only. :*)

This is a wine making concentrate Pinot Chardonnay from Alexanders -
from http://www.homebrewheaven.com/- the PH is 6 (i only have the little
dabby sticks, it appears to be a 6 in a scale of 1-14) the Hydrometer
says it's 1.084. These seem like ok readings?

I used Lalvin EC-1118 and then more nutrient and energizer and 24 hours
- tried another yeast - Cote Des Blancs Wine Yeast(can you put too much
yeast into a batch? ya'd think after about a while, it would mess up the
taste?) and tried again (24 more hours)after more energizer and nutrient
with yeast - Montrachet Wine Yeast. It smells like grapes (not yeast)
and i get some bubbles when I stir it, but nothing happenin'.

I don't mean to whine or drive you all nuts, but if there is another
rock I can look under, advice would be appreciated. thanks.

(if it's more equipment, make suggestions, I'm committed to getting this
right eventually) ha
DAve



DAve Allison wrote:
> A kinda newbie question. I'm looking for pictures of what primary must
> looks like when the yeast is active. I'm using EC-1118 Lavin in a
> Chardonnay. But really, the last several attempts at recipes (not
> kits)has left me wondering if my yeast is working.
> I hydrate and add a little must as the yeast bubbles up (always looks
> impressive grey-ish foam), but when I add it to my must - it kinda
> doesn't continue this layer of foam on top, instead it just sits there.
> I see bubbles when I stir it (CO2?)but was expecting more of a 1 inch
> layer of foam on top.
> I tried Keller's site and Google, but does anyone know of pictures of
> what it should look like?
>
> My latest "Welch's Grape Concentrate" after working it since October
> still tastes and smells like grape juice. I fear my other fruit recipes
> may have the same fate. Now that I'm doing grapes again, i'm
> disappointed with the yeast "foam". Or maybe i should not look for that
> and just wait to see it drop from 1.84 down to closer to 1.00?
>
> Thoughts?
>
> patient, but concerned.
> DAve
>
> I can provide pictures of my current 2 gallon in a primary, if that
> would help anyone.