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When to add Yeast
Hey All,
I used the search engine and did not find an answer. I started a 6g batch of Welch's grape juice with Montrachet. 36 hours later there was no activity. So I thought maybe the yeast was not good. I added a packet of Pasteur Champagne along with more yeast nutrient and in less than 4 hours it started working. I think I remember reading somewhere that I should have racked first and then added the yeast because there should not be 2 kinds of yeast in there. What do you think for future reference?
Montrachet is a slow starter. It does tend to produce H2S during fermentation if there is a high level of sulphur in the must.
The Champagne yeast will kill off the Montrachet due to its competitive nature, so your wine will ferment with the Champagne yeast.
In the future, do a starter to ensure that the yeast is indeed viable, and allow 48 hours for the yeast to get started. Be sure to oxygenate your must well to help the yeast to multiply.
Enjoy!!
So it does ake 24-48 hours for it to start up . ok I though that maybe I had did something wrong.
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