Just checking in

[apple jack]

We have a small orchard in NE Iowa, and am having trouble getting the yeast to start in freshly pressed pear juice.Followed standard recipe with water added to one gal
and sugar to SP of 1.087.Lalvin ec1118 added to 75 degree must day after rest of additives. Any suggestions?

 

[salcoco]

48 hours normally minimum time could be longer. check ph and acid could also be out of wack for the yeast to start. did you hydrate yeast to insure it was viable?

 

[Johnd]

Welcome to WMT @apple jack !!

I wouldn't get worried about it not getting started until you hit the 72 hour mark. How long has it been since you pitched the yeast?? EC-1118 is a very strong fermenter, it shouldn't give you any problems at all once it gets going. Sounds like all of your parameters are in line, I wouldn't suspect pear to have a low pH, but have you checked pH? You also mentioned the "rest of the additives". What additives exactly did you use and in what quantities?