Fermentation not starting

[mdtroyer]

Hey All.

Started a batch of black currant wine using two cans of Vintners harvest Juice. Followed instructions on the can before adding yeast, but made the mistake of adding one tsp of Kmeta to the must. SG 1.090 for reference.

At this point I am through four different pouches of yeast and fermentation has not started. Any suggestions on how to get this one going assuming it is a KMeta Problem?

 

[richmke]

How long ago did you add the kmeta? Did you stir it to help release the k-meta?

Try making a fermentation starter, and then add that to the must.

 

[Tom]

What's the wine temp?

 

[BernardSmith]

That is a lot of K-meta. One teaspoon of K-meta is about 10 Campden tabs. I think you may need to whip air into the must and allow the SO2 to blow off. You might create a starter and then add the same volume from your must to the starter. If that ferments, then add the same volume again (that same volume now being double). If that ferments add the same volume once again (in other words, you are doubling the volume associated with the starter). I would use an aggressive champagne yeast ...

 

[mdtroyer]

Hey All,

Thanks for the replies. I pulled a half liter out and shook it like crazy and then added a starter to it and it is now moving along nicely. I have whipped up the remainder with my degassing tool, and will repeat the process tomorrow to see if I can get some of the Kmeta out. I am praying that I can get this moving, but think it might need another few days to clear out completely. I will probably post a pic once it gets moving because I am seriously frustrated with this batch.

Wish me luck and thanks for all the support!

Mike

 

[seth8530]

I don't think you mentioned how big your batch is. This would give us some insight into the S02 concentration.

 

[BernardSmith]

I don't think you mentioned how big your batch is. This would give us some insight into the S02 concentration.

I was guessing 6 gallons as 1 can can make a fair 3 gallon batch and a thin 5 gallon ... but an answer to your question removes all ambiguity

 

[mdtroyer]

Hey All. 6 Gal batch using two cans of vintners harvest black currant.

Used the directions on the back of the can(s) when making must. Added sugar to 1.090. Added Nutrient. Added Kmeta 1tsp. Added pectic enzyme.

Two days later added yeast. For reference: Started a batch of VR Reisling at the same time and it is clearing now.

Have added a few more pouches of yeast: at the one week mark, and at the two week mark. No start.

Aired it out and used the degassing tool at the three week mark and left uncovered over two nights.

Pulled out a half liter and let it warm to 70F. made a starter with EC-1118, warm water, and sugar. Once the yeast was going I added it to the half liter. That was yesterday.

The half liter is fermenting a little slowly, but hell... progress is progress.

Once the starter is fermenting a bit harder I will probably split the remainder and see if I can get half of it going. Once that happens I will probably recombine all into one big batch.

Pointers are more than welcome, but your comments have been incredibly helpful and reassuring.

 

[x_diver]

No worries. I did the same thing a couple of years ago. Keep stirring. It took a few days but I my fermentation started.

 

[jswordy]

I'm on the other end of that spectrum. I did it, too, with 5 gallons of wine. Misread as a newb and put in 1/4 tsp PER GALLON. I never did get the fermentation started. After a week of multiple tries, it went in the toilet.

Get ahold of some Lalvin EC-1118 or equivalent. If that won't start it, nothing will. Good luck.

 

[heatherd]

Hey All. 6 Gal batch using two cans of vintners harvest black currant.

Used the directions on the back of the can(s) when making must. Added sugar to 1.090. Added Nutrient. Added Kmeta 1tsp. Added pectic enzyme.

Two days later added yeast. For reference: Started a batch of VR Reisling at the same time and it is clearing now.

Have added a few more pouches of yeast: at the one week mark, and at the two week mark. No start.

Aired it out and used the degassing tool at the three week mark and left uncovered over two nights.

Pulled out a half liter and let it warm to 70F. made a starter with EC-1118, warm water, and sugar. Once the yeast was going I added it to the half liter. That was yesterday.

The half liter is fermenting a little slowly, but hell... progress is progress.

Once the starter is fermenting a bit harder I will probably split the remainder and see if I can get half of it going. Once that happens I will probably recombine all into one big batch.

Pointers are more than welcome, but your comments have been incredibly helpful and reassuring.

That sounds like it should work, good plan. That plus stirring should make it work.
Heather

 

[mdtroyer]

Hey All. Took the slow road and finally got this going with a little time and a healthy culture of EC1118. Thanks again for all the replies!

 

[x_diver]

Congratulations!