longisland
Junior
- Joined
- Nov 7, 2013
- Messages
- 5
- Reaction score
- 0
i've been making wine rudimentarily for the last 10 years. never used any additives or preservatives and everything was always very easy. For the 1st time my grape guy convinced me to try meta and pectin because I was making pinot noir which was expensive. I've always done a cab blend in the past. I did everything i always did with the crush/press/yeast. The demis have been in the basement for 2 weeks now with airlocks and literally no bubbling. Every year there was always the heavy steady bubbling from the airlocks. I am now thinking something went wrong with the stuff I added.
Any ideas of what I should be testing and hopefully adding to kick start the fermentation?
Very scared about losing this years batch
Dan
Any ideas of what I should be testing and hopefully adding to kick start the fermentation?
Very scared about losing this years batch
Dan