thrion
Wine Drinker Extraordinaire
- Joined
- Oct 25, 2012
- Messages
- 8
- Reaction score
- 0
/Begin Freak-out
I started to batches of wine on Saturday (one apple, one lemon). Let both sit for 25 hours to kill of naturally occurring yeasts and such, pitched my yeast on Sunday. Now, when I have done wine kits, normally within a couple hours I can see some bubble action in the airlocks, and by the next day it looks like a bubble making machine.
Not so with these wines. Monday morning I stared at the airlocks for 5 minutes and saw one bubble come up from my apple wine.
Last night I stirred both up, took measurements (temp increase of 3 degrees overnight, both sitting cozy at 76 right now), crossed my fingers and went to bed.
This morning? Not quite a bubble making factory, but MUCH better than the day before. Looks like they both just needed another day and some more O2 to get cooking.
/end freak-out
Is it normal to have some batches start off slower than others? Do fruit wines take a bit longer to get started? Starting temperature for both were right around 73, so I thought that would be warm enough. Both used yeast energizer and nutrient.
What else should I be looking at for kicking off the yeast action?
I started to batches of wine on Saturday (one apple, one lemon). Let both sit for 25 hours to kill of naturally occurring yeasts and such, pitched my yeast on Sunday. Now, when I have done wine kits, normally within a couple hours I can see some bubble action in the airlocks, and by the next day it looks like a bubble making machine.
Not so with these wines. Monday morning I stared at the airlocks for 5 minutes and saw one bubble come up from my apple wine.
Last night I stirred both up, took measurements (temp increase of 3 degrees overnight, both sitting cozy at 76 right now), crossed my fingers and went to bed.
This morning? Not quite a bubble making factory, but MUCH better than the day before. Looks like they both just needed another day and some more O2 to get cooking.
/end freak-out
Is it normal to have some batches start off slower than others? Do fruit wines take a bit longer to get started? Starting temperature for both were right around 73, so I thought that would be warm enough. Both used yeast energizer and nutrient.
What else should I be looking at for kicking off the yeast action?