In article > ,
"Tom Kunich" > wrote:

> "Billy" > wrote in message
> ...
> > In article > ,
> > "Tom Kunich" > wrote:
> >
> >> Can this still be fermenting without the bubbling and frothing?
> >
> > Do you have a fermentation lock on it? If yes, you should see the cap in
> > the lock go up and down, if it is still fermenting. It could also be
> > residual dissolved CO2, but it would be slowing down.
>
> It is only on the third day of fermentation. At nighttime the temperature
> did get down to 60 degrees F.

Well that is where you threw me, when you asked,"Can this still be
fermenting". I thought to "still" be fermenting, it would have to have
been fermenting once.

No problem. Do have a thermometer for taking the temperature of the
must? Seventy-five to eighty degrees fahrenheit would be a good temp to
start at. A cool fermentation will help retain the fruitiness of the
fruit.

Wait a couple of more days. If it doesn't start fermenting, you may need
to make a new yeast starter (inoculate). It should be 1/2 juice, 1/2
water and it should be about 102F when you add the yeast (1 kg/1000
gal). Let it work for twenty minutes. It should make a head, and then
add to must.

Good luck.
--
- Billy
http://english.aljazeera.net/watch_now/

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