On 3/1/2006 6:01 PM, 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.


DAve,

Reading through the thread it seems as though your ferment has gotten
past whatever issue it may have had. For future ferments, the one sure
way to give you great peace of mind regarding the efficacy of your yeast
is to make a yeast starter. This has multiple benefits. If the packet
of yeast you either sprinkle on your must (as many kit instructions
direct) or rehydrate and add (as many dry yeast packets direct) is dead
for whatever reason, neither of these two methods will detect that. But
making a yeast starter a day before you pitch will reveal this, as the
airlock on your starter will remain inert, rather than bubbling away as
it should be after 24 hours. Another benefit is that you'll be pitching
a greater number of yeast cells into your must, which will speed the
rate at which they dominate the must and compete better against any wild
yeast or bacteria.


Cheers,
Ken Taborek