temp right around 70 deg. first time using a liquid yeast, i know sg is high,
will it start anyway? im a rookie winemaker,always use powder yeast. its been
48 hrs sg is still at .122. worried about losing $40.00 worth of cherries?

--
posted from
http://www.drinksforum.com/winemakin...uid-33140-.htm
using DrinksForum's Web, RSS and Social Media Interface to
rec.crafts.winemaking and other crafts brewing groups

Its hard to get a robust ferment going at 70 f. Get the room temp up to 80 f. If you dont see any action within a day or so. Dump more yeast.

On 2013-08-05 15:45:50 +0000, bigwheel said:

> Fkoz;1854539 Wrote:
>> temp right around 70 deg. first time using a liquid yeast, i know sg is
>> high,
>> will it start anyway? im a rookie winemaker,always use powder yeast. its
>> been
>> 48 hrs sg is still at .122. worried about losing $40.00 worth of
>> cherries?
>>
>> --
>> posted from
>> http://tinyurl.com/nuaqakh
>> using DrinksForum's Web, RSS and Social Media Interface to
>> rec.crafts.winemaking and other crafts brewing groups
>
> Its hard to get a robust ferment going at 70 f. Get the room temp up to
> 80 f. If you dont see any action within a day or so. Dump more yeast.

I don't think it's a temperature issue. 70F is certainly not a low
enough temperature to stun yeast. I would NOT recommend increasing the
temperature, where there is the risk of creating off flavors and
headache-producing acetaldehydes.
--
Bill O'Meally

Well..if the low temps dont stun it..it sure slows it down a bunch. The general rule of thumb is start higher 80 and fisnish lower 70. There ya go.

On 2013-08-06 18:28:07 +0000, bigwheel said:

> Well..if the low temps dont stun it..it sure slows it down a bunch. The
> general rule of thumb is start higher 80 and fisnish lower 70. There ya
> go.

70 is not a low temp.
--
Bill O'Meally

On Sunday, August 4, 2013 7:54:01 PM UTC-7, Fkoz wrote:
> temp right around 70 deg. first time using a liquid yeast, i know sg is high,
>
> will it start anyway? im a rookie winemaker,always use powder yeast. its been
>
> 48 hrs sg is still at .122. worried about losing $40.00 worth of cherries?
>
>
>
> --
>
> posted from
>
> http://www.drinksforum.com/winemakin...uid-33140-.htm
>
> using DrinksForum's Web, RSS and Social Media Interface to
>
> rec.crafts.winemaking and other crafts brewing groups

Anytime I am starting a batch I like to have the temps @ 25-27C (77-80F)to get the yeast well started so that it mixes well with the fruit. So far after 30yrs never a problem.