On Mar 1, 1:31*am, wrote:
> On Feb 25, 5:05*pm, "Bob Becker" > wrote:
>
> > I recently started a premium Vigonier kit.
> > It never started to ferment. *I live in Maine, and it's
> > been cool, but I've never had one refuse to start before.
>
> > It's been about two weeks.
>
> > I have it wrapped in heating pads right now.
>
> > Any ideas on how I might jump-start this thing?
>
> > Bob
>
> Bob,
> That is not enough heat. You should place electrical warmers in the
> wine,you should be able to buy these in a wine or brew supply store.
> This will certainly jumpstart the fermentation process! Good Luck!
>
> Diana

I don't know of any wine yeast that would have a problem working at
67F, had some batches which I was trying to stop still going strongly
aarounf 40F. My guess would be old yeast or something in the must the
yeast really didn't like.

In general, if nothing happens after 2 days or so, I'd just pitch in a
new starter.

Pp