Trying Dragon Blood...48hrs no Fermentation???

[arh13p]

Well I figured I would give it a try after reading all the good stuff on it. It has been 48 hrs and no fermentation happening. Started out at 1.09 and is still at 1.09. What could be going on? I can smell the lemon juice in it. I used the posted recipe for 6 gallons and just divided it all by 6 to make a 1 gallon batch. I have it in my kitchen where room temp is always at about 76 degrees. I had a lid and airlock on it. I just whisked it alot just now and left the lid unsealed to see if that helps. hopefully. I am using the EC1118 yeast. i warmed up 1/2 cup warm water at about 104 degrees, mixed in yeast and let sit about 10 minutes. then dumped in the mixture. Any suggestions as to why nothing is happening? perhaps I am doing somehting wrong. From what read about this yeast most have results within 8 hrs.

 

[ICELIA]

Well I had a fermentation fail to start like that once, what I did was to take another packet of yeast and mix with 1tsp yeast nutrient and 1 cup water and 1/4 cup sugar in a jar, I then capped it and shook it up for a minute about every hour all day. By the end of the day it was really active.
I poured that into the must and it was rolling along by the next day.

 

[oldwhiskers]

When you go to stir it, if it has started, there should be some small bubbles of gas noticeable. It does start slow.

 

[arh13p]

Nope, there is nothing. Stirred Stirred Stirred....now a couple hours later....nothing. I added another packet of yeast to see if it goes. If not, I guess i will start over.

 

[oldwhiskers]

I have tended to add some of the must to the yeast after the first fifteen minutes and let the foam froth up over the next 15-30 minutes before pitching. It at least shows you the yeast are viable before pitching and I feel more secure when I do pitch it. I am waiting on some yeast to foam up that I added some must to just minutes ago.

 

[oldwhiskers]

I added the must to the measuring cup with the yeast 10 minutes ago and I already have a foam cap approximately 3/4" high. I keep my yeast in the freezer and in this case I did not allow much time before putting the yeast in the hot water but it looks to be viable and I can go ahead and pitch it.

 

[arh13p]

So do I still follow the directions on the packet? stir the yeast in 2oz of warm water, 104-109 degrees and let sit for 15 minutes? Then I could add some must and wait to let the yeast start before pitching? Should I be trying to keep this at that initial temperture or only for adding it because the temp of the water will normally go down if I just have it in a measuring cup? Thanks.

 

[oldwhiskers]

Let the temperature drift down naturally. Add approximately 1 oz of must and let it sit for 15-30 minutes. If the yeast are viable it should make a foam cap. This is basically a miniature yeast starter but it lets you know it is adjusting to the must. If you want to you can add half again as much after 30 minutes.

 

[southlake333]

No you do not need to keep it at that initial temperature. Yes you should follow the instructions on the packet. The only other thing I suggest is to add a little bit of sugar to your starter as you are making a "starter" rather than just re-hydrating the yeast. By giving the yeast sugar to eat as well as some of the must to acclimate it to the acidic environment, you will be ensuring an active fermentation.

 

[arh13p]

OK, this may be a dumb question but then what is the difference if I just throw the yeast directly into the must and stir? Its being hydrated and it's got sugar...Assuming it's viable yeast?

 

[oldwhiskers]

According to the yeast manufacturers, the yeast will be more viable when re-hydrated in water first, then adding to the must or adding must to the yeast. This insures that the yeast are not damaged when re-hydrated. Some people sprinkle it on the must and are happy, I just follow the manufactures instructions and re-hydrate in water first.

 

[arh13p]

Thanks. Reason I ask is the last three batches I didn't re-hydrate basically because I was clueless and didn't read the back of the packet. Those all went well. Now I follow directions and it didn't work. Just a little puzzled on this one. So is the best guess bad yeast for not taking?

 

[oldwhiskers]

It's hard to say, your yeast selection is normally a pretty strong yeast. The unknown part is the yeast age and storage condition history before you got it and as with other things, anything is possible. That is why I add the must to the measuring cup after re-hydrating, I know for sure the yeast are viable and it gets them acclimated to the environment slowly by increasing the volume by 1/2 with must. You also need to let the temperatures in the re-hydrated yeast be close to the temperature of the must when you pitch so that the yeast are not shocked.

 

[arh13p]

Thanks for all the information. Hopefully this one takes (I just pitched the yeast in this time). If not maybe I have something more going on and I will just start all over. It is only a gallon batch so I am not at much of a loss. Live and Learn. My next batches I do I will start the yeast like you mentioned. Thanks again for the responses!

 

[oldwhiskers]

Well I pitched my yeast mini-starter and will be anxious to check it in 12 or 24 hours. This was for an apple wine and when transferred to secondary, another batch of Skeeter Pee is next.

 

[arh13p]

I just took the lid off my primary after an hour of just pitching the yeast in and I see activity and some small bubbling happening....Things are looking up...

 

[southlake333]

OK, this may be a dumb question but then what is the difference if I just throw the yeast directly into the must and stir? Its being hydrated and it's got sugar...Assuming it's viable yeast?

That is what I do for alot of my wines. But this is Skeeter Pee so it requires a different process. There are 2 things happening here that you don't normally have with other wines.

1. Lemon juice is very acidic and basically a hostile environment for yeast.
2. Lemon juice contains preservatives which inhibit yeast activity.

By creating a starter, adding a little of the must and allowing the yeast to get going strong, you give them a little jump start and prepare them for the environment they are about to fall into.

 

[dangerdave]

I just took the lid off my primary after an hour of just pitching the yeast in and I see activity and some small bubbling happening....Things are looking up...

How's the Dragon Blood going now? Did it take off?

 

[arh13p]

Yup, I threw another packet of yeast in and it is bubbling nicely. Is there anything wrong with adding strawberrys to those 3 fruits?

 

[southlake333]

Yup, I threw another packet of yeast in and it is bubbling nicely. Is there anything wrong with adding strawberrys to those 3 fruits?

Nope, that's the difference between Dave's triple berry and my quad berry.