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bcvwines · 01-10-2009, 04:32 PM

Hello, i just started my first batch of wine. Unfortunately it has been 48 hours and the airlock is still not bubbling. I am making welches concord, I sanitized everything, got the sg at 1.090, added k metabusulphite to 60 ppm, then hydrated and added the yeast 24 hours later. The room has remained at a constant 70-72. Unfortunately, the yeast had been sitting for two weeks unrefrigerated. Other than that i cannot see what went wrong.

**Racer** · 01-10-2009, 05:48 PM

Couple of questions come to mind.What type of yeast did you use? And exactly how did you hydrate the yeast?

Wade E · 01-10-2009, 06:48 PM

Is this a frozen concentrate? they already contain k-meta and if you added more you have probably killed your yeast. What is the temp of your must, not your room as they can be quite different for the first few days. What temp was the water that you hydrated the yeast with? Sometimes it will take 3 days for fermentation to begin. Are using a hydrometer to say that fermentation has not begun or visual appearance.

bcvwines · 01-10-2009, 10:01 PM

yes, it is a concentrate and i did add extra k-meta I didnt know that was a problem.

Wade E · 01-10-2009, 11:04 PM

You may have to stir this up again or even better, splash rack it from container to another a few times letting it splash good. After this get another packet of yeast, get the temps into the mid 70's and re pitch.

**Sacalait** · 01-11-2009, 01:04 AM

Add a little of the must to your next yeast starter. If you still have good foaming action after 2 hrs this tells you you're good to go and you can add it to the total must. Try to bring the must temp. up to 80-85F and after the fermentation has started you can back off on the temp. ...70-72F is good.

bcvwines · 01-11-2009, 04:58 PM

well, I will probably just start over. It is day three and there is still no signs of fermentation. But i really do not understand how adding k-meta could have killed the yeast, i never once in my reading came across not using it for concentrates.

Wade E · 01-12-2009, 12:44 AM

Most concentrates already have k-meta in them to prevent them from fermenting if they thawed out so by adding more you will overcome the yeasts threshold for S02. Have you checked this batch with a hydrometer? Again, what was the temp of the water you used to re hydrate the yeast?

bcvwines · 01-12-2009, 02:00 AM

Well, I opened it today and observed some mixed signs. It smelled slightly of yeast and alcohol and it fizzed rapidly once i removed the lid. Should i be able to observe any yeast on the surface? i did check the sg, originally at 1.090, it reported 1.100 but this was probably from the bubbling. The only thing that i can assert is that the there is a leak and no pressure is acting on the airlock. I rehydrated the yeast on a hot plate at a constant 105 while the directions called for a 104-109.

Wade E · 01-12-2009, 02:10 AM

Does it sound like a soda pop in there, if so your fermenting. Do not rely on those lids with rubber grommets as they are notorious for leaking. I redrilled all my holes out with 1" holes and ow use rubber bungs.