I have a 6 gallon bucket of Septic bag Sauv Blanc up. This is not new to
me, I am experienced. But the darn thing won't start fermenting( Sat -
Thursday). Admitt the temp is about 60F, shouldn't be a problem, I have a
different one going beautifully now. Same yeast Premier Cuvee. Same as last
batch, I mixed 2 pks in warm water then added to wine, after 3 days, i took
another pack and just sprinkled it in!! Not much doin". Anyone experience
this or have an explanation? I would hate to loss the batch. FYI, I did add
yeast nutrient and sugar to must at start.

Lou, you either have too much sugar or your too cold, 60 degree is a little
cold, by about 10 degrees....warm it or dilute it......it will solve your
problem......that is if you did not unknowingly add a chemical that has
killed your yeast like tap water......if you used water with chlorine, it is
going to kill off any yeast you continuing to put in.
"Lou" > wrote in message ...
> I have a 6 gallon bucket of Septic bag Sauv Blanc up. This is not new to
> me, I am experienced. But the darn thing won't start fermenting( Sat -
> Thursday). Admitt the temp is about 60F, shouldn't be a problem, I have a
> different one going beautifully now. Same yeast Premier Cuvee. Same as
last
> batch, I mixed 2 pks in warm water then added to wine, after 3 days, i
took
> another pack and just sprinkled it in!! Not much doin". Anyone experience
> this or have an explanation? I would hate to loss the batch. FYI, I did
add
> yeast nutrient and sugar to must at start.
>
>