Stuck

[whittyiam]

pressed 144lbs of Chenin Blanc right on the stems. Nice 20 gallon yield. (4-5 gallon carboys)

62 degree ambient temp

brix 1.080

alch - 11.1 %

yeasted - 2" of sediment

36 hours later no bubbles through the air lock

added 1/2 strength of yeast energizer..calls for 2 1/2 teasp per 5 gallon, I added 1 1/4

24 hrs later no bubbles

Where have I screwed up

 

[winemaker_3352]

Don't go off the bubbles - take SG readings - that will tell you if there is nothing going on.

If the SG is dropping - it is still fermenting.

Temp could also be a factor hear - as cooler temps slow down the yeast activity - could be why you are not seeing bubbles - but that doesn't mean there is no fermentation going on.

Cooler fermenations are good to maintain the fruity complexity that the grape gives off.

So Starting SG = 1.080. What is your SG now?

 

[robie]

62 F is pretty low to expect a quick start. However, 72 hours should be enough.

Did you pitch the yeast powder on top, pre-hydrate the yeast then pitch, or did you prepare a yeast starter, then pitch?

As already mentioned, go by the SG, not the bubbles.

Open it up and give it a really big stir to get some oxygen into the must. Do this each day until the SG is about 1.020. Check the SG while you are in there.

 

[jet]

...
yeasted - 2" of sediment
...

Can you explain what you mean by this? Also, what yeast did you use?