Well, my limited experience is only one batch of cranberry, however, I
found that 1/2 cup warm water - start the yeast - after 24 hours, add 2
oz of cranberry must every 6 hours until you have over a cup, oh, and I
kept it warm at about 75 on a heating pad on low. For me, that was
enough "stuff" to get the "must" moving. I also put the cranberry on the
heating pad with a floating thermometer to keep it at 75.

My local shop told me next time - use liquid yeast, which costs $4, but
is suppose to work on cranberry.

Now, again, I am a novice - less than a year in this hobby/obsession.
Oh, and my cranberry went dry and is ready for bottling in a week or so.
I did put 2 oz of cranberry flavoring into it to "up the flavor" (bamm!)

DAve

winogeneral wrote:
> Hello.
>
> I began a cranberry wine using whole frozen berries, post thanksgiving
> stock sale!
>
> Anyway, I used a lavlin KV yeast to pitch, but...no go.
> Then after a several days, I used Pasteur Champagne yeast...but still
> no go,
> even after I aerated the batch and also placed it in a tub of hot water
> to get its temperature up and encourage those wee beasties to
> reproduce., but still no go.
>
> I hesitate to simply throw in another packet of yeast. But I hesitate
> to throw the batch away.
> Any suggestions? I only have a packet of lavlin ec yeast and a packet
> of Pasteur Red or Flor Sherry left. Unfortunately, I live 45 miles
> away from the closest winemaking shop...
> any help would be appreciated! thanks.
>
> Rick
> Fremont, MI
>