I was just reading this, and noticed I forgot my last sentence.... If you
add too much sulpite then it can definitely prevent the fermentation from
starting. Not saying you did, but just an idea. Chances are it will be going
today and all will be well. HTH

"J Dixon" > wrote in message
...
> Dave,
> Dont get excessive on your addition of Nutrients as they can impart
> off flavors in your wine. You can add plenty of yeast and not be concerned
> as they are going to multiply into the millions if all goes well. Not all
> musts will foam up, and you should trust your hydrometer and look at the
> top of the juice and see if it looks like a light fiz is going on there.
> Also if the juice was clear before it should be getting progressively
> cloudy as the yeast multiply. Did you add any Potassium Metabisulphite to
> the must? If so- how much? A ballpark amount would be a 1/4 teaspoon to 5
> GALLONS.
> HTH
> John Dixon
>
> "DAve Allison" > wrote in message
> ...
>> Hi.
>> Still stuck here. (Literally) I used Energizer and Nutrient per
>> instructions. I re-hydrate the yeast, and even slowly introduced some of
>> the must - all is fine until I put it in the batch. I raised the
>> temperature to 75-80. Maybe I am destined for Kits only. :*)
>>
>> This is a wine making concentrate Pinot Chardonnay from Alexanders - from
>> http://www.homebrewheaven.com/- the PH is 6 (i only have the little dabby
>> sticks, it appears to be a 6 in a scale of 1-14) the Hydrometer says it's
>> 1.084. These seem like ok readings?
>>
>> I used Lalvin EC-1118 and then more nutrient and energizer and 24 hours -
>> tried another yeast - Cote Des Blancs Wine Yeast(can you put too much
>> yeast into a batch? ya'd think after about a while, it would mess up the
>> taste?) and tried again (24 more hours)after more energizer and nutrient
>> with yeast - Montrachet Wine Yeast. It smells like grapes (not yeast) and
>> i get some bubbles when I stir it, but nothing happenin'.
>>
>> I don't mean to whine or drive you all nuts, but if there is another rock
>> I can look under, advice would be appreciated. thanks.
>>
>> (if it's more equipment, make suggestions, I'm committed to getting this
>> right eventually) ha
>> DAve
>>
>>
>>
>> DAve Allison wrote:
>>> A kinda newbie question. I'm looking for pictures of what primary must
>>> looks like when the yeast is active. I'm using EC-1118 Lavin in a
>>> Chardonnay. But really, the last several attempts at recipes (not
>>> kits)has left me wondering if my yeast is working.
>>> I hydrate and add a little must as the yeast bubbles up (always looks
>>> impressive grey-ish foam), but when I add it to my must - it kinda
>>> doesn't continue this layer of foam on top, instead it just sits there.
>>> I see bubbles when I stir it (CO2?)but was expecting more of a 1 inch
>>> layer of foam on top.
>>> I tried Keller's site and Google, but does anyone know of pictures of
>>> what it should look like?
>>>
>>> My latest "Welch's Grape Concentrate" after working it since October
>>> still tastes and smells like grape juice. I fear my other fruit recipes
>>> may have the same fate. Now that I'm doing grapes again, i'm
>>> disappointed with the yeast "foam". Or maybe i should not look for that
>>> and just wait to see it drop from 1.84 down to closer to 1.00?
>>>
>>> Thoughts?
>>>
>>> patient, but concerned.
>>> DAve
>>>
>>> I can provide pictures of my current 2 gallon in a primary, if that
>>> would help anyone.
>
>