Yeast problems

[Useless]

Hi
Started a California connoisseur merlot kit on Wednesday, followed instructions perfectly, near the end I sprinkled the yeast in, not stirred, screwed the lid on and pushed the airtrap in the bung.

24 hours later not much sign of anything happening other than the crusty layer on top, so did some research and decided last night to give it a gentle stir and left the lid loosely fitted for a few hours before tightening again overnight.

Woke up and no action still, I'm hoping something happens by this afternoon but if not any advice on things to try?

Temperature has remained between 21-22°C and sg was 1.092

Thank you

 

[Chippy_Tea]

The crust meant it was working, if this is in a plastic fermenter don't use the airlock as proof it's fermenting as many are not airtight.

 

[Useless]

It's in a 23l screw top type Fermenting vessel, should be airtight, I'm not fully relying on the airlock but there's no bubbling sounds inside either.

I can get a picture to upload later, I'm just hoping that there's something happening when I get back from work.

Does opening the top a few times to look inside cause any problems? It's unlikely anything will fall in and contaminate it, I know some people say let air in for the primary then airlock so would leaving the screw top loosely fitted for a while be a bad idea ?

 

[Useless]

That's possibly the best pic, there's the odd pop inside now so I think it's picking up.

Is it a good idea to tighten the top by only a 1/4 turn to allow air in to allow the yeast to multiply,g then fully tighten it up once it gets a bit more aggressive?

 

[Rakey]

The best idea is to take a gravity reading, thats the only way to judge if something is fermenting, airlock activity is not

 

[Chippy_Tea]

Your first post said it had been fermenting 24 hours so today is 48 if it as you said had a crust its started give it time it'll be fine.

 

[Useless]

Just a quick update, been 72 hours now and looks more active, gravity reading is 1.087 and can hear the activity now, thank you for your advice, I just needed a bit more patience

 

[johncrobinson]

Souds like its ok. But as i keep posting on this form its far far far better to use a starter.
The advantages of doing so are many.

I am fully aware kits have to be kept simple as pos.

But i advise all winemakers to take the time and LEARN how to rehydrate properly and pitch an actve fermenting yeast into what will become the wine.

By way of example if i pitch at breafast the airlock will be going bloop bloop bloop BEFORE lunch.
VERY reasuring.

Also if there is anything wrong with the supplied yeast you will know before wasting the rest of the kit.

I hope i dont end up being called STARTER MAN on this forum.

 

[Useless]

Thanks, I'll do a starter next time, I think I just wanted to go by instructions but can see why rehydrating properly first beforehand is better so I'll definitely go that way

 

[Chippy_Tea]

While i do agree with Starter Man that re-hydrating will get things going quicker and will give the yeast its best start i wouldn't want new members thinking you have to do it, i have never re-hydrated a kit yeast and i have never had one fail and believe me i have lost count of the amount of kits i have made over the years.

 

[johncrobinson]

As it happens i have been helping another new member with a similar problem. In the other case sorbate was added so it might be to no avail.

I do agree that the last thing anyone should do is put new members off by making things overcomplicated,But i think doing a starter has so many good things going for it.

STARTER MAN FOREVER

 

[dad_of_jon]

Just rehydrating dried yeast as per instructions will get things moving quicker. I always used to sprinkle (had the odd slow to ferment beer) but now I always re-hydrate.

It's not a complex extra stage IMO , and for good results with any brew you need to measure the temperature of your wort before pitching - that is one of the most important steps you can do.

So if you can measure the wort temperature, rehydrating yeast in chlorine free water that has been boiled and is cooled to around 30-35c** isn't that complex.

With kits you don't always know if the yeast in the sachet has been kept in cool storage conditions and you could get the odd duff pack. Re-hydrating improved the ods in your favour.

**non lager yeasts that is.

 

[DavieC]

Hi folks, jumping in to this thread a bit but seems to be a bit of knowledge on using starters here(dont want to say Starter Man! oops just did,think that name will stick, ) Here goes.., I've got 2 ltrs of cider that I've fermented 'wild' with no added yeast,from foraged apples from multiple trees(I used gervin yeast on rest of pressed juice in another fv). Ferment looks to have gone well and now seems to have stopped and I'm going to rack to get the cider off the sediment to another bottle tomorrow.
If the cider tastes ok, can I use some of the dregs of the wild cider to create a starter if I put some store bought apple juice to it, then when(and if) it gets going add this to 5ltrs AJ in a demi j, or should I just pour some of the sediment directly into the AJ in demi?

 

[Chippy_Tea]

Just rehydrating dried yeast as per instructions will get things moving quicker. I always used to sprinkle (had the odd slow to ferment beer) but now I always re-hydrate.
It's not a complex extra stage IMO ,

I agree its not a complex extra stage but it needs to be pointed out there is a difference between re-hydrating and yeast starters.

I recently re-hydrated a sachet of yeast in bottled water at 30c using the video below as i pitched the stabiliser instead of the yeast i added the kit yeast then next day re-hydrated a second sachet and added it, the wine finished as normal.

 

[dwhite60]

Hi folks, jumping in to this thread a bit but seems to be a bit of knowledge on using starters here(dont want to say Starter Man! oops just did,think that name will stick, ) Here goes.., I've got 2 ltrs of cider that I've fermented 'wild' with no added yeast,from foraged apples from multiple trees(I used gervin yeast on rest of pressed juice in another fv). Ferment looks to have gone well and now seems to have stopped and I'm going to rack to get the cider off the sediment to another bottle tomorrow.
If the cider tastes ok, can I use some of the dregs of the wild cider to create a starter if I put some store bought apple juice to it, then when(and if) it gets going add this to 5ltrs AJ in a demi j, or should I just pour some of the sediment directly into the AJ in demi?

Think I would rack the cider off the yeast and pour more juice in on top of it.

Just me.

All the Best,
D. White

 

[Useless]

Thanks all for the advice, just a quick update, fermenting seems to have stopped and got a reading of 0.997 so might be rack and continue with step 2

My next is going to be a rose for the wife so I might do a starter for that just to experience it

 

[johncrobinson]

Hi Useless:>My dad was a very keen winemaker.He made hundreds of gallons between the 1970s- to 1990s for his wife
It really and i mean really took off with my mothers friends.Parties about 4 - 5 nights a week.
So if you plan to start making wine for your own good lady,You may not know what you are letting yourself in for.

 

[johncrobinson]

Re DavieC:> yes you can. Most wild yeasts have low alc tolerance 4-7% but the odd ones can do more.Using a local yeast can confer unique flavours so give it a go.!!

 

[johncrobinson]

Re the "starter man " tag
I have promised the site moderator to pipe down about the use of starters. I will abide by this so anyone seeking futher information must look elsewhare. Sorry but when i make an agreement i stick to it.

 

[Chippy_Tea]

By all means discuss starters or rehdrating yeast if its relevant to a thread my problem with the earlier posts was your insistence that they must be used and not doing so can put your wine at risk from bugs. (original quotes below)


MOST IMPORTANT learn how to make and ALLWAYS use a starter.
Its a race between the yeast and the bad bugs.!!
The starter is just that a HEADSTART.!!!! (The yeast in the packet is all dried out and SLEEPING.)


Think of dried yeast as like a delicate newborn baby.!!!!!
Forget what the kits say and when making wine:-
ALLWAYS REPEAT ALLWAYS USE A STARTER.