Cherry wine with Cherry puree

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jamesmrussell

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ingredients:

3lb 1oz can of cherry puree
2lbs sugar
1-1/2 tsp. acid blend
1 tsp. yeast nutrient
1-1/2 lbs. sugar
1/2 tsp. pectic enzyme
1/4 tsp. grape tannin
1 gallon purified water
Lalvin 71B-1122 yeast

1. added 1-1/2 tsp. acid blend, 1 tsp. yeast nutrient, 2-1/4 lbs. sugar, 1/2 tsp. pectic enzyme, 1/4 tsp. grape tannin and 1 gallon water to ferminter bucket.

gravity reading 1.09

pitched yeast.


so, its been 24 hours now and the yeast is not active. i stirred it for the first time and no fizz or bubbles. any thoughts? oh yeah, temp is constant at 66 degrees.
 
Jim, you are toward the lower end of the temperature range for that yeast. I suggest warming the mixture into the mid 70 degrees range. Also, you may not see a lot of foaming so judge your fermentation progression by hydrometer readings.
 

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