I wouldn't be too concerned unless you get beyond 3-4 days. What's the temp of the must? The cooler it is, the longer it takes to get going. The pH can also have an effect on yeast, the lower it is, the slower it is, if it's too low, it may not start at all. If your pH is in the low 3's or high 2's, there may be cause for concern if it doesn't get rolling shortly.
I racked 4 gallons of cranberry wine this weekend. My fermentation went well. However, I was cautioned that cranberries often yield a low ph. Before I pitched the yeast I found the ph to be 3.2. I buffered it to just shy of 3.8. It was 3.48 when fermentation concluded. This may not be your particular issue, if you even have one. But it should be high on your suspect list.
I saw that recipe!! I noted none of the other recipes called for any acid blend but they didn't caution you about an acidic environment with the must. The manager where I get my supplies told me to watch for the acid. No dumb reason on your part; you followed the recipe.
neat chemistry, CaOH has good solubility, what dosage per gallon were you working with/ pH shift?
Honestly, I winged it. I recall 3/4 tsp on first dose then less as ph increased. My goal was 3.8 and I got 3.78 when I stopped adding. I measured after about an hour of adding the buffer.
How did you "buffer" it?........................................................DizzyIzzy
3/4 tsp. per ?? gallons...........................................................DizzyIzzy
Calcium carbonate is widely available to deacidify and should be at your LHBS. Without a pH meter you are going blind though to dial in the TA and pH. Avoid going over 5g/L with the CaCO2 to prevent calcium salt precipitation with the citric acid. Potassium (bi)carbonate works too but you don't want to dose more than 3g/L or the wine will take on a salty taste. Between the two, you can get the chemistry right. Water is your last variable available to lower the acidity but it reduces flavor.
I started by adding 3/4 tsp in 4 gallons of juice. Then I adjusted it with smaller amounts until I got close to 3.8 ph. I have a ph meter.
so I added the starter to the original batch, dumped the other and 4 hrs later it started ripping and 3 days later still going strong, it smells and looks wonderful, my digital ph tester just came today so I will be more prepared in the future.. thanks for all the help everyone.. !! would this be considered a rose' since it didnt have skins during fermentation?
Hats off and best of luck to the yeast. That's a very low pH and there is still risk of the fermentation stalling as the alcohol builds. With that large YAN, there is also ample opportunity for spoilage organisms to have lunch and dinner at the buffet, though it would not take much SO2 at that pH to keep them at bay.
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