jamesmrussell
Junior
- Joined
- Jun 20, 2015
- Messages
- 27
- Reaction score
- 4
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.
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.