2 days ago, I pitched yeast in 2 batches of wine, one 2 gal. batch of "crazin raisin" (a 50/50 craisin and raisin blend) and one 1 gal. batch "wild Alaska Blueberry" made from frozen wild berries. Craisin is happily bubbling away. Blueberry has yet to start.
I used Lalvin EC-1118 for both, rehydrating the yeast in must for 12 mins. before adding. Temp of rehydrated yeast was same as must. SG was virtually the same for both at 1.096. I've stirred both each day. Temp for fermenting is 73 deg.
Is the Blueberry "stuck"? Should I do anything or just wait?
Thanks for any advice offered.
I used Lalvin EC-1118 for both, rehydrating the yeast in must for 12 mins. before adding. Temp of rehydrated yeast was same as must. SG was virtually the same for both at 1.096. I've stirred both each day. Temp for fermenting is 73 deg.
Is the Blueberry "stuck"? Should I do anything or just wait?
Thanks for any advice offered.