TheRichFish
Junior
- Joined
- Sep 7, 2013
- Messages
- 15
- Reaction score
- 0
On Tuesday the 17th I started my first 5 gallon batch of apple wine. I added 2.5 gallons of apple juice (no preservatives listed on label) to 2.5 gallons water, added in the required acid blend, pectin, energizer, and crushed campden tablets. Added 10 lbs sugar and two pounds brown sugar, and eight cups raisins and some ground cloves and some ground ginger. Starting SG was 1.120.
Next day (Wednesday) I added one package champaign yeast mixed in with 1/4 cup warm water. Stirred daily.
Thursday the SG was still 1.120, still the same today (Friday). It doesn't look like its doing anything. No bubbles coming through the air lock, no bubbles in the primary.
Does champaign yeast take longer, or did I do something wrong? I have peach wine fermenting in a separate carboy next to the apple, its doing fine, so I assume the temperature is ok.
Next day (Wednesday) I added one package champaign yeast mixed in with 1/4 cup warm water. Stirred daily.
Thursday the SG was still 1.120, still the same today (Friday). It doesn't look like its doing anything. No bubbles coming through the air lock, no bubbles in the primary.
Does champaign yeast take longer, or did I do something wrong? I have peach wine fermenting in a separate carboy next to the apple, its doing fine, so I assume the temperature is ok.