No Fermentation of Elderberry

[montanaWineGuy]

Last year I made two batches. One never created bubbles and one was very active. They both came out the same, in taste and as I can determine in alcohol level.

Since then I've made several batches of Apple, Rhubarb and Apricot and fermentation has been vigorous. But now my latest Elderberry is not fermenting after 36 hours. Is this just slow fermentation? My experience says everything will work out okay, but I am scratching my head over what is going on.

The only thing I can remember is that my 1st batch (last year that did not generate bubbles) I added lemon+lime juice and zest. The current batch I added acid blend. Can the acids be interfering with the fermentation or at least slowing it?

I'm going to be out picking Elderberries again this morning, and I'm not going to add Acid Blend, as the recipe suggests.

 

[cpfan]

The best way to know if fermentation is happening is by specific gravity (ie hydrometer readings). Take a reading prior to pitching the yeast, and take more readings as appropriate. If the sg is lower, then fermentation is occurring. If it's the same, you need to ask questions. Without sg readings, everything is guess work, unless an obvious mistake has been made.

Steve

 

[wineforfun]

Agree with Steve. Hydrometer is the only way to know for sure.

As far as the bubbles, what yeast are you using now, last year, etc.? Did you use the same yeast on the elderberry, apple, rhubarb and apricot?

 

[hounddawg]

I'm not to knowledgeable, but I've ran thru several elderberry batches and all more or less looked dead the only bubbles i tend to get is when i use a large paint or dry wall compound mud stirrer that i put into my drill to stir from once to twice a day to stir the primary for about 10 days, but like all them that has already answered you, use the hydrometer from the start to get your SG.
which you'll also need to determine how much sugar to add, elderberry i like non dry so i run my SG up to around 1180 or better, but i also love to blend with blackberry,

 

[montanaWineGuy]

I pitch another packet of yeast in there, nothing, squeezed the strainer bags, and vigorously stirred the must and 12+ hours later it is now starting to ferment.

Sure is foamy in there. *** Yic! *** Probably going to start making a real stink like it did last year. One more thing I did this year, that I didn't even know about before, was adding the pectin enzyme. When I squeezed the strainer bags, I could tell the elderberries were being dissolved(?). Should be a full bodied flavorful Elderberry wine this time.