Hello everybody. Long time, no type.
I gots me a problem that maybe someone here can help out with.
This past Sunday, I started a 3-gallon batch of Welch's Grape Juice (concentrate) wine. Here's the recipe, and my question/problem will be below it.
3-gallon batch
6- cans Welch's Frozen Concord concentrate
6- tsp. Acid Blend
3- tsp. Yeast Nutrient
3- tsp. Pectic Enzyme
approx.- 3/5 of a pack of 71B-1122 yeast.
The recipe recommended an SG of 1.090 for a PA of 12-13%. By the time that I got everything mixed together and added my sugar, I ended up with an SG of 1.104, which (according to what I've read) should give me a PA of 14%.
Anyway, I got everything mixed together and added a pinch of Potassium Metabisulfate and let my must stand for a little over 12 hours before pitching my yeast. The must was 72 degrees F after it sat, and it has remained at that temperature since.
At about 10:25 am on Sunday, I prepared my yeast. I used about a quarter cup of warm water (not too warm), mixed in 3/5 of a pack of 71B-1122, and let it sit for about 15-20 minutes before I stirred it again and pitched it. Pitching took place at 10:45 am Sunday morning.
Now, here it is going on 9:20 am Tuesday morning (almost 48 hours after pitching), and I see NO ACTIVITY in my carboy whatsoever!
I've been periodically shaking the carboy to introduce oxygen into it, and it has remained at a constant 72 degrees F.
Does anyone have any idea as to why my stuff hasn't started perkin' yet? Did I miss/skip something? I sanitized everything, too.
I gots me a problem that maybe someone here can help out with.
This past Sunday, I started a 3-gallon batch of Welch's Grape Juice (concentrate) wine. Here's the recipe, and my question/problem will be below it.
3-gallon batch
6- cans Welch's Frozen Concord concentrate
6- tsp. Acid Blend
3- tsp. Yeast Nutrient
3- tsp. Pectic Enzyme
approx.- 3/5 of a pack of 71B-1122 yeast.
The recipe recommended an SG of 1.090 for a PA of 12-13%. By the time that I got everything mixed together and added my sugar, I ended up with an SG of 1.104, which (according to what I've read) should give me a PA of 14%.
Anyway, I got everything mixed together and added a pinch of Potassium Metabisulfate and let my must stand for a little over 12 hours before pitching my yeast. The must was 72 degrees F after it sat, and it has remained at that temperature since.
At about 10:25 am on Sunday, I prepared my yeast. I used about a quarter cup of warm water (not too warm), mixed in 3/5 of a pack of 71B-1122, and let it sit for about 15-20 minutes before I stirred it again and pitched it. Pitching took place at 10:45 am Sunday morning.
Now, here it is going on 9:20 am Tuesday morning (almost 48 hours after pitching), and I see NO ACTIVITY in my carboy whatsoever!
I've been periodically shaking the carboy to introduce oxygen into it, and it has remained at a constant 72 degrees F.
Does anyone have any idea as to why my stuff hasn't started perkin' yet? Did I miss/skip something? I sanitized everything, too.