toddphilip
Junior
- Joined
- May 12, 2012
- Messages
- 28
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Hi all. I picked up a 6 gallon pail of Thompson seedless grape juice from the supermarket and, after waiting 18 hours and following a very basic pail fermentation recipe, I tossed in two packets of yeast (forget which - don't be mad - maybe cote d'blancs or champagne) and I put it in my closet (roughly 75degreesF tightly covered at first, then I realized that was a mistake and I loosened it up).
It seems to be fermenting so slowly. The first two days there were no signs of bubbling, the third day seemed kind of bubbly, but only with a slight drop in specific gravity - about 1.100 starting and 1.090 by day three.
If it weren't for the fact that I fermented a few fruit wines earlier in the year that fermented very fast and very crazy, I wouldn't be too worried, but I didn't see any active fermentation in this juice.
Did I screw up somehow? I didn't use yeast nutrient because the recipe didn't call for it, but I can. Could I just toss some in without re-pitching yeast? Should I even re-pitch yeast?
Ayudame!
It seems to be fermenting so slowly. The first two days there were no signs of bubbling, the third day seemed kind of bubbly, but only with a slight drop in specific gravity - about 1.100 starting and 1.090 by day three.
If it weren't for the fact that I fermented a few fruit wines earlier in the year that fermented very fast and very crazy, I wouldn't be too worried, but I didn't see any active fermentation in this juice.
Did I screw up somehow? I didn't use yeast nutrient because the recipe didn't call for it, but I can. Could I just toss some in without re-pitching yeast? Should I even re-pitch yeast?
Ayudame!