No fermentation

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texteditor

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I put on a batch of zuccini wine three days ago:
12 lb zuccini
4-1/2 lb sugar
4 oranges
4 lemons
2 oz ginger
1 camden tablet
water to 3 gallons
I have added three lots of yeast so far and fermentation has not started.
Any ideas?
texteditor.
 

JasonH

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What was your starting SG and current SG? How are you pitching the yeast? Did you add any yeast nutrient or energizer?
 

texteditor

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Did not do an SG
First lot of yeast I pitched dry into the bucket
Second lot I mixed with warm water and yeast nutrient
Third lot I mixed with warm water and sugar
I added i teaspoon of yeast nutrient to the initial must
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JasonH

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Thats rough. I would use EC1118 and try to make a good yeast starter before dumping it in. I've had pretty good success with that yeast in the past under questionable circumstances.
 

winemaker_3352

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You need an SG reading - otherwise you have no idea how sweet or dry the wine is - or how much alc is present.
 

Tom

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you cant just add yeast and call it wine. As I said before NEVER add sugar blindly withought using a Hydrometer.
Could it be it fermented already with all that yeast?
What kind did you use? Bakers yeast?
Taste it.
Better yet get a hydrometer.
 

texteditor

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please read my post "three days ago"
I'm not just adding yeast and calling it wine.
It was a recipe found on a winemaking site.
Normally, Tom, from what I've seen on this site your'e quite helpful.
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Tom

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I cant remember three days ago on a different thread. I thought this a new one. Keep it on the same thread so we can better help. Otherwise you may get the same answers as the other thread going back to square one..
My answer was for what you posted today. Call me confused...:d

Can you point out which thread you are talking about 3 days ago? I cant find it.
 
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texteditor

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I put on a batch of zuccini wine three days ago:
12 lb zuccini
4-1/2 lb sugar
4 oranges
4 lemons
2 oz ginger
1 camden tablet
water to 3 gallons
I have added three lots of yeast so far and fermentation has not started.
Any ideas?
texteditor.

I posted the above this morning.
texteditor.
 

Malkore

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Without an OG, how do you know fermentation hasn't started?
I've seen MANY stealth fermentations...the airlock never bubbles...not once. Can't see CO2 bubbles climbing up the sides of the carboy. Wine doesn't krausen like beer...so that's out.

The ONLY reliable way to gauge fermentation is with a gravity/brix reading. For all we know its half fermented at this point.
 

Tom

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ck the gravity.
taste it.. if sweet not fermented
 

Lurker

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I'm confused. If you followed a recipe, did it mention SG or hydrometer? If it did, then you haven't followed the recipe. Did it suggest a yeast? :B
 

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