Wow...have never had a time with a batch of wine like I did with this one - and have probably made 20-30 batches over the years.
Could not get fermentation to start using Lalvin 1122 yeast. In lookingback, think I might have oversulphited the primary. After a few days, I pitched another yeast packet - this time Montrachet (which was a little over a year old). Never started again after a few more days. Went to a nearby wine making store and bought a few more yeast packets. Pitched a packet of Lalvin 1118, which is susposed to be good at re-starting fermentations. Again, no response.
At this point (almost a week) I was getting pretty frustrated. Racked the must off the 3 dead yeast packets and made a starter with a gallon of must and Cotes de Blanc yeast. Fermentation seemed to start, so I pitched it in the large primary. Nothing happened again after a few days.
Then made a starter with no must, just sugar water, orange juice, and Lalvin 1118 yeast. When it was fermenting vigorously, I put it in with just a gallon of the must in another large primary. After a day or so, seemed like some fermentation was finally going - so added another gallon.
At that point was happy just to maybe save half of it. After 4 days, went in to check the fermentating primary and to throw away the remaining 3 gallons. To my surprise, both primaries were now fermenting.
Racked both primaries to 3 gallon carboys today. Not sure if I'll mix both into a 5 gallon carboy later or not as the two primaries were activated by different yeasts.
Hopefully, they'll both be good. (sorry this is so long).
