More yeast

[Vlabruz]

I pitched ec1118 into a batch of skeeter. I made a starter that seemed fairly active.
I am not noticing any activity yet. It is a little cool on my house and I also accidentally added all the lemon at once. Should I wait or add more yeast? I can warm it to with a seed mat I have.
There may be some slight activity. Also, is the chunky stuff from the pectic enzyme I added?
Thanks!

 

[Jim Welch]

I've not yet made SP but have been looking into it recently, even buying supplies to make a 6ish gallon batch. . What I've read is if one uses all the Lemon juice up front the must becomes acidic enough to retard or possibly stop yeast activity. I'm following this to see how it turns out since I'm looking to learn about this concoction!

 

[Billdean]

I would warm it up To about 80* Did you check the PH before you pitched the yeast. I believe if you start getting under like 3.0 PH you will have a hard time getting it to start.
@valbruz

 

[Vlabruz]

I would warm it up To about 80* Did you check the PH before you pitched the yeast. I believe if you start getting under like 3.0 PH you will have a hard time getting it to start.
@valbruz

I didnt but im sure it is. The last batch I did ended at 2.95 ph

 

[sour_grapes]

How long ago did you pitch your starter?

 

[Vlabruz]

How long ago did you pitch your starter?

Mid day yesterday

 

[Jovimaple]

What was the starting SG and what is the SG now?

 

[Vlabruz]

What was the starting SG and what is the SG now?

1.08 starting but I haven't checked it now. I don't see any activity yet. Maybe a tiny amount. If you look at the picture it seems to have some bubbles

 

[Jovimaple]

1.08 starting but I haven't checked it now. I don't see any activity yet. Maybe a tiny amount. If you look at the picture it seems to have some bubbles

You can't always go by what it looks like. I have had some yeasts foam up obviously and some do their thing without much visible activity.

If it were me, I would find the SG to be sure. If it truly hasn't dropped below 1.080, then I would make another starter and pitch it. If it has dropped, you know it's working even if you can't see the activity.

 

[ratflinger]

My 1st batch didn't show activity like a regular wine does, but it fermented just fine. 2nd batch has 8 chopped up Meyers lemons in it and that seems to concentrate the visible yeast action. I'm using QA23