It doesn't work !!!

[hector]

Hi there !

I used "Pasteur Red" from "Fermentis" for my 2-Gallon-Batch of Red wine .

I pitched the yeast according to the Direction suggested by "Fermentis" , But after

7 Hours there is still no signs of fermentation !

Although , I did it exactly as "Fermentis" recommends .

Is it O.K. ?!

I mean , should I wait longer ?!

Here is the link which says how to use this yeast strain :

http://www.fermentis.com/FO/pdf/RedStar/English/FTPasteurRedEN.pdf

Hector

 

[djrockinsteve]

Give it time. I've used this before but switched to Lalvin yeasts which start quicker. To each his own.

I will presume that you have added your nutrients and pectic enzyme already.

Your must should show signs in a day or so. Use your hydrometer.

 

[robie]

Can take 72 hours to start, depending a lot on the temperature of the must. It should be around 72F. Colder, it just takes a little longer to start.

 

[hector]

Give it time. I've used this before but switched to Lalvin yeasts which start quicker. To each his own.

I will presume that you have added your nutrients and pectic enzyme already.

Thanks !

I was realy worried , because by my previous Batch I did it the way "Jack Keller" recommends with

the same strain and it started very fast ( in just 2 Hours ! ) .

I'll always use Jack's Direction by my future Batches .

The Pectic Enzyme and the Nutrient have already been added .

By the way , I just took a look at the Must and I saw tiny Bubbles coming to the surface slowly .

Hector

 

[hector]

Can take 72 hours to start, depending a lot on the temperature of the must.

72 Hours !!! :<

Even with a 2-Gallon-Batch ?!

The temperature of the Must is now 71F .

Hector

 

[Wade E]

Size of the batch will not make any difference on when the yeast starts but it will once it starts fermenting as it will be done usually much faster then say a 6 gallon batch.

 

[hector]

It started fermenting 10 Hours after pitching .

A Cap is formed and it's fermenting at 68F .

Hector