Andy419
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- Apr 27, 2010
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Hi Everyone,
Yesterday I started an RJS Cellar Classic Cab/Merlot kit. (this is my 2nd kit ever, 4th batch ever (2 SP batches)). I pitched the yeast (Lalvin EC-1118) last night at 8:30 pm when the must was at 78º.
I know it is very early yet, but there is absolutely NO activity. (On my other attemps I saw a little activity pretty early on (within a few hrs)). I'm afraid that the yeast may be dead -- the kit is dated 9/28/09, so I am afraid it may have been stored improperly with all the temperature changes since then (especially with the brutal heat we've had in the Northeast) -- maybe?
So here is my question: IF I need to try some new yeast (I'm going to give this at least until tomorrow - about 48hrs), can I switch to RC212, which seems to be better for "Aged Reds"? I know you are always supposed to follow instruction and I assume the EC1118 is in the kit for a reason, but isn't RC212 a better choice?
Thanks,
Andy
Yesterday I started an RJS Cellar Classic Cab/Merlot kit. (this is my 2nd kit ever, 4th batch ever (2 SP batches)). I pitched the yeast (Lalvin EC-1118) last night at 8:30 pm when the must was at 78º.
I know it is very early yet, but there is absolutely NO activity. (On my other attemps I saw a little activity pretty early on (within a few hrs)). I'm afraid that the yeast may be dead -- the kit is dated 9/28/09, so I am afraid it may have been stored improperly with all the temperature changes since then (especially with the brutal heat we've had in the Northeast) -- maybe?
So here is my question: IF I need to try some new yeast (I'm going to give this at least until tomorrow - about 48hrs), can I switch to RC212, which seems to be better for "Aged Reds"? I know you are always supposed to follow instruction and I assume the EC1118 is in the kit for a reason, but isn't RC212 a better choice?
Thanks,
Andy