Feeble fermentation

[Zog]

Six days ago I added rehydrated yeast to a 3 gallon batch of strawberry rhubarb wine. After a couple days I saw a little activity in the air lock, but it was very weak. I measured the brix today and there is no detectable change. Not sure what the problem could be.

Here's the pertinent info:

• 3 gallons of rhubarb and strawberry juice made from fresh ingredients.
• Added sugar and some homemade cider concentrate to bring brix to 22.5.
• pH 3.43
• Packet of Cote des Blancs yeast rehydrated carefully with GoFerm Protect at 104 degrees. Yeast was not past expiration date.
• It's under an airlock, but I have stirred it daily.

I did use the whole 5 gram packet of yeast instead of measuring out 3 grams. I did notice that during rehydration I didn't see any foaming which I normally see with this yeast. Bad packet of yeast? Should I try another?


Thanks for any ideas.

 

[wineforfun]

I would get rid of airlock and tight lid so it can get more oxygen. Stir it twice daily.
Did you add any nutrient to it?
If nothing in a couple days, pitch some more yeast.

 

[Johnd]

Assuming your must temps are in the 70's, that thing should have blazed along nicely, assuming it had enough nutrients. I'm suspecting also that is the culprit.

 

[heatherd]

@Zog sounds like it might be bad yeast, like you thought. Or rehydration could do it. I just sprinkle my yeast now to avoid that issue, and it always works fine. I would repitch.

 

[bkisel]

I also just sprinkle. Is it possible that you used to high a temperature, something over the 104F called for, to re-hydrate and maybe killed the yeast?

 

[Turock]

I agree with Johnd. Lack of nutrient is the reason for sluggish ferments.

 

[Zog]

Thanks.

I used GoFerm Protect Evolution which is a nutrient by Scott Labs. The rehydration was definitely at 104 degrees. The must itself is at 76 degrees and I waited for the temperature of the rehydrate to drop to under 90 before stirring it in.

Based on all your thoughts I could add some more yeast nutrient, sprinkle in another packet of yeast, lose the tight lid and stir twice a day. Sound like a plan? I can't think of any reason this would hurt anything.

 

[NorCal]

Not sure you said what the current brix reading is, but I'll assume there is plenty of sugar left.

I would take a half gallon, add nutrient and some sugar to 6 bricks. When it ferments down to 3 brix, add another 1/2 gallon. Rinse and repeat until done. I did this to 60 gallons of Zin and got it go go dry.

 

[Zog]

We have lift off! Added nutrient and sprinkled in another packet of yeast yesterday.