Thanks for the reply.
I added no Potassium Metabisulphite. The juice has gone from almost
clear to milky, with a lite fiz. I will check with hydrometer to see if
it's dropped. Good idea. Holy crow - it's now reading .0998!
Does this mean it worked without the crust and foam? wow.
Maybe I have hope in this hobby after all? Time to rack into secondary!!

DAve

J Dixon wrote:
> Dave,
> Dont get excessive on your addition of Nutrients as they can impart off
> flavors in your wine. You can add plenty of yeast and not be concerned as
> they are going to multiply into the millions if all goes well. Not all musts
> will foam up, and you should trust your hydrometer and look at the top of
> the juice and see if it looks like a light fiz is going on there. Also if
> the juice was clear before it should be getting progressively cloudy as the
> yeast multiply. Did you add any Potassium Metabisulphite to the must? If so-
> how much? A ballpark amount would be a 1/4 teaspoon to 5 GALLONS.
> HTH
> John Dixon
>
> "DAve Allison" > wrote in message
> ...
>> 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.
>
>