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Wine not starting?

  • 11-05-2013 10:21am
    #1
    giftgrub
    Registered Users, Registered Users 2 Posts: 1,309 ✭✭✭


    Started my second wine kit the other day, Solomon Grundy cab sav...

    I think i might have had the water too warm when i chucked the yeast in, its been three days now with no airlock activity at all.

    Can i put more yeast in to get it going again? or should i just give it more time?


Comments

  • #2
    Devi
    Closed Accounts Posts: 446 ✭✭Devi


    giftgrub wrote: »
    Started my second wine kit the other day, Solomon Grundy cab sav...

    I think i might have had the water too warm when i chucked the yeast in, its been three days now with no airlock activity at all.

    Can i put more yeast in to get it going again? or should i just give it more time?

    I’m no expert but if the water was more than say 30 degrees and it’s been more than say 3 days I personally would cave and throw another packet in, logic being why waste a batch of €30 wine for a €3 packet of yeast.


  • #3
    giftgrub
    Registered Users, Registered Users 2 Posts: 1,309 ✭✭✭giftgrub


    It wasnt more than 30... the therm on the bin said 25 or 26 at the most...

    Hold that thought...its just starting to push one side of the airlock now...

    Would extra yeast do any harm?


  • #4
    Devi
    Closed Accounts Posts: 446 ✭✭Devi


    giftgrub wrote: »
    It wasnt more than 30... the therm on the bin said 25 or 26 at the most...

    Hold that thought...its just starting to push one side of the airlock now...

    Would extra yeast do any harm?

    I don’t think it will do any harm but it just might not do any good if the yeast is not the problem. Saying that 26 Degrees should not be a problem for yeast, what was the expiration on the wine kit/yeast packet? When did you pitch?


  • #5
    Sky King
    Registered Users, Registered Users 2 Posts: 4,431 ✭✭✭Sky King


    giftgrub wrote: »
    its been three days now with no airlock activity at all.

    Airlock activity just means that the fermenter is airtight and the airlock is the only means of escape for the CO2 but often times this is not the case and the CO2 is venting though some other means - maybe a loose lid or whatever. Nothing wrong with that either.

    Do you have any other signs of fermentation such as foam on top of the brew?


  • #6
    giftgrub
    Registered Users, Registered Users 2 Posts: 1,309 ✭✭✭giftgrub


    Update....

    It took a few days but its now clipping away!!


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