I put EC118 yeast to my must at 3:00 PM and at 5:00 PM I could see no fermentation action so I rehydrated another packet of yeast for 15 min. at 106 degrees and added that second packet of the same yeast. When I look at it now I see a very small amount of bubbles on top of the must. I used a PH meter and the PH was 5.5. I do not know if my meter is correct. Does the PH have an effect on fermentation?
Another affecting factor may be the way In processed the Muscadines. I froze them for a few weeks, then thawed them in a water bath. Next I chopped them up seeds, skins and all in a blender to the consistency of preserves and added Tannen, Campden tablets, and yeast nutrient. After 14 hours, I added Pectic enzyme. After 27 hours, I added the first packet of EC1118 yeast.
Please tell me what you think.
Another affecting factor may be the way In processed the Muscadines. I froze them for a few weeks, then thawed them in a water bath. Next I chopped them up seeds, skins and all in a blender to the consistency of preserves and added Tannen, Campden tablets, and yeast nutrient. After 14 hours, I added Pectic enzyme. After 27 hours, I added the first packet of EC1118 yeast.
Please tell me what you think.
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