dormant wine help please x

[emmaann17]

Hi you jolly brewers out there! A few weeks ago i started put together rhubarb and strawberry wine I used ribena and boiled it for 10?12 mins to kill off the preservatives i then put it in with my rhubarb which i extracted the juice from. I then dj it using a belt keeping it at a steady 17-20* added yeast nutrient etc. its been on for 2 weeks now and its not foaming or fizzing away just seems dead too me. oops is this normal please??? :wha: :idea:

 

[HLA91]

Look at the airlock not just foaming and fizzing, any activity? First thoughts are the brew belt cooked it as most are not thermostatically controlled.

 

[Kirk]

May seem odd but you did add a yeast?
Just you state everything else except the addition of yeast.

The belt may have overheated it, I use a heated base but it is on a timer that is on for one hour and off for 2, it does this 8 times a day.

Another possibility is that the rhubarb has added too much acid for the yeast to get going in. People sometimes add chalk to reduce the acidity.

Another question: Does boiling the juice kill off preservatives? Not saying it does not but I cannot se why it has to. Just wondering if the perservatives haven't been removed.

 

[emmaann17]

thanx kirk yes did add yeast i use a thermometer to keep temp steady our room is hard to keep warm so i use the belt.. its the only way i can brew all year round?? just this recipe is tricky for me oh well trail error.. :

 

[emmaann17]

Hi kirk i read in 2 recipes too boil the preservitives off or it will not ferment out. looks like a little stayed behind eh?? keep trying :

 

[HLA91]

Um,
1) Use a hydrometer to see if it has been fermenting and if so then check airlock seal
2) Re-pitch yeast
Cant think of anyhting else right now

Everything I have read says boiling does kill of the preservatives, I remember reading someone boiled for 20min maybe not all the preservatives were dealt.
Best of luck

 

[Moley]

1) Use a hydrometer to see if it has been fermenting and if so then check airlock seal
2) Re-pitch yeast
Can't think of anything else right now

I'd go along with that :thumb:

I'm not convinced that any amount of boiling gets rid of the preservatives, whenever I've used cordials they have always been reluctant starters.

 

[doodles]

Have you used a hydrometer? What was the reading? Has it bubbled at all?