I made sassafras wine. Starting brix was 23. I put it into carbouys on
10/13/05 it was about 20 brix. Checked again on 10/25/05 it is now 15
brix, It is still working real slow. Is this Normal. I used a receipe from
Jack Keller site.

That is somewhat slow.
Did you give it enough nutrient?
Did you start it in contact with air so the yeast could multiply?
Ray

"DAZ928" > wrote in message
...
>I made sassafras wine. Starting brix was 23. I put it into carbouys on
>10/13/05 it was about 20 brix. Checked again on 10/25/05 it is now 15
>brix, It is still working real slow. Is this Normal. I used a receipe from
>Jack Keller site.
>

I used 3/4 tsp[ nutrient for 1 1/2 gallons of sassafrsss. I Mixed yeast with
a sampl of my tea after it started i mixed it with the rest of the
sassafrass
"Ray Calvert" > wrote in message
m...
>
> That is somewhat slow.
> Did you give it enough nutrient?
> Did you start it in contact with air so the yeast could multiply?
> Ray
>
> "DAZ928" > wrote in message
> ...
>>I made sassafras wine. Starting brix was 23. I put it into carbouys on
>>10/13/05 it was about 20 brix. Checked again on 10/25/05 it is now 15
>>brix, It is still working real slow. Is this Normal. I used a receipe from
>>Jack Keller site.
>>
>
>

DAZ928 wrote:
> I used 3/4 tsp[ nutrient for 1 1/2 gallons of sassafrsss. I Mixed yeast with
> a sampl of my tea after it started i mixed it with the rest of the
> sassafrass

I always prepare a vigorous starter, instead of just pitching a
hydrated cup of yeast. Some people don't bother. However, I'm
wondering if the flavoring agents in sassafrass, in particular, might
be inhibitory to microbes, so I starter might be more important for
sassafrass than for another wine.

It is working but it is going slow. If you want to you could just wait and
see or you could make up a very vigorous starter using the same yeast and
the add your fermenting wine too it as in a stuck wine procedure. This
might kick start it.

Ray

> wrote in message
oups.com...
>
> DAZ928 wrote:
>> I used 3/4 tsp[ nutrient for 1 1/2 gallons of sassafrsss. I Mixed yeast
>> with
>> a sampl of my tea after it started i mixed it with the rest of the
>> sassafrass
>
> I always prepare a vigorous starter, instead of just pitching a
> hydrated cup of yeast. Some people don't bother. However, I'm
> wondering if the flavoring agents in sassafrass, in particular, might
> be inhibitory to microbes, so I starter might be more important for
> sassafrass than for another wine.
>

Also, what's the room temperature it's at? This time of year it's easy to
have room cold enough that it retards the yeasts speed at fermenting the
sugar.

Joel

> wrote in message
oups.com...
>
> DAZ928 wrote:
> > I used 3/4 tsp[ nutrient for 1 1/2 gallons of sassafrsss. I Mixed yeast
with
> > a sampl of my tea after it started i mixed it with the rest of the
> > sassafrass
>
> I always prepare a vigorous starter, instead of just pitching a
> hydrated cup of yeast. Some people don't bother. However, I'm
> wondering if the flavoring agents in sassafrass, in particular, might
> be inhibitory to microbes, so I starter might be more important for
> sassafrass than for another wine.
>

I am new to wine making. What is a starter? The room temp is 68 to 70
degrees. I also have a elderberry wine going and it is fermenting to beat
the band.
Dean
"Joel Sprague" > wrote in message
news:LcN7f.11361$Ix3.3321@dukeread05...
> Also, what's the room temperature it's at? This time of year it's easy to
> have room cold enough that it retards the yeasts speed at fermenting the
> sugar.
>
> Joel
>
> > wrote in message
> oups.com...
>>
>> DAZ928 wrote:
>> > I used 3/4 tsp[ nutrient for 1 1/2 gallons of sassafrsss. I Mixed yeast
> with
>> > a sampl of my tea after it started i mixed it with the rest of the
>> > sassafrass
>>
>> I always prepare a vigorous starter, instead of just pitching a
>> hydrated cup of yeast. Some people don't bother. However, I'm
>> wondering if the flavoring agents in sassafrass, in particular, might
>> be inhibitory to microbes, so I starter might be more important for
>> sassafrass than for another wine.
>>
>
>

DAZ928 wrote:
> I made sassafras wine. Starting brix was 23. I put it into carbouys on
> 10/13/05 it was about 20 brix. Checked again on 10/25/05 it is now 15
> brix, It is still working real slow. Is this Normal. I used a receipe from
> Jack Keller site.
>
>
How warm is the carboy?