I'm stuck

[John Prince]

Candy Cane wine.
Candy canes boiled to a syrup.
Sugar boiled to a syrup.
1 tsp acid blend
2 tsp yeast nutrient
2 tsp yeast energizer

Yeast EC 1118

Starting SG 1.08
75 degrees
Start date was Feb 5th 2013

It never started to ferment. I added more EC 1118 and yeast energizer on the 10th and again on today the 16th.
Any thoughts?

 

[John Prince]

6 gallon batch. I have a brew belt on and its still 75 degrees.

 

[botigol]

It is really strange that starting at 1.08 it never started. EC-1118 should have pretty much torn through it. It could be that the ph level is out of whack. Check the ph if you can. Other than that I would suggest stirring the bejesus out of it in order to get some oxygen in there. Do you have it under an airlock, uncovered or covered with something else? I doubt that the answer to this question has any direct bearing on why it hasn't started, but maybe it will help with others' questions.

 

[Arne]

Did you add the yeast with a starter? If you get it going a little before pitching, you know for sure the yeast is good. Also, how hot was the must when you added it. If a little over 100 degrees F. you can kill the yeast with heat. Arne.