Got grape juice yesterday. This morning I did add Montrachet yeast and it looks like it was past expiration; zero fermentation after 10 hours. My order for new yeast comes in about 6-7 days. Now, my dilemma is this: do I use my wife’s bread baking yeast, or wait 7 days for delivery? I need help.
Just wait. What is the volume of juice and how many yeast packs did you use? I have fermentations that lag 24 hours occasionally, no big deal. I assume you pitched at an appropriate temperature and are maintaining an appropriate temperature.
Where did you get your supplies? Anywhere close where you can grab some actual wine yeast?
Ok dont ever use bread yeast. 10hrs is nothing. It will probably go shortly
The yeast is from 2012, I moved twice since than and it was never in the fridge, always in a basement. Feel stupid about it, I know. I have 3 carboys 5 and 6.5 gallon and I put one pkg. or 5 g each. They are in my basement at about 65-68F but I got them cold from winery and may still be a bit colder. For some reason Foch is going like a speed train by itself without any yeast and it is is identical environment. I found a local source for yeast today and looks like with fresh yeast they are all moving. Thank you everybody!
Foch going without yeast? Spontaneous fermenting… Hope it isn’t a wild bug…
Sneezles61
Wild bug? I don’t know. It popped the stopper twice while we were filling up the other carboys at the winery. I had to buy a stopper with a hole right there before I left. Put an airlock on it when I got home. It was the only one that reacted like a volcano with the expired yeast, it actually overflowed. If I still get wine out of it, I don’t care about bugs; if I drop my sandwich I pick it up and eat it and my entire life I had one vaccine when I was a kid, don’t remember if it was for polio or TB, it was 60+years ago. Just hope I didn’t waste the concord I mixed with it.