"winogeneral" > wrote in message
oups.com...
> 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.

What was the starting specific gravity? If you don't know that, how much
sugar did you add to how many pounds of fruit and what volume of water?

Tom S
www.chateauburbank.com