So it turns out that you don't learn everything after one successful batch...
I pitched yeast on my second batch, Dragon's Blood, about 36 hours ago. 71B-1122 to be specific activated per instructions and stirred into the must. And no fermentation yet. Temperature is 74, plenty sugar, open fermentation, stirred twice, and not a single fermentation bubble.
Now it could be that the yeast is dead or (more likely) that I'm just impatient. What's the longest you have waited for the fermentation to start?
I pitched yeast on my second batch, Dragon's Blood, about 36 hours ago. 71B-1122 to be specific activated per instructions and stirred into the must. And no fermentation yet. Temperature is 74, plenty sugar, open fermentation, stirred twice, and not a single fermentation bubble.
Now it could be that the yeast is dead or (more likely) that I'm just impatient. What's the longest you have waited for the fermentation to start?