 Rank: Advanced Member Groups: Registered
Joined: 3/17/2007(UTC)
Posts: 167
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"my wash isn't fermenting. i used 12.5l of apple juice (apple juice and
ascorbic acid) 12.5l of water,8.14# of sugar and schnapps yeast from
prestige. i am afraid i didn't use the yeast properly. this is the
first time for this yeast. i have used turbo in the past. should i have
started the yeast first(with the same ratio of ingredients) or pitched
it? or do i need to add some b1.i have some home made vegemite
substitute(thanks harry) any help would be appreciated."
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Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
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" Originally Posted by: just_me  my wash isn't fermenting. i used 12.5l of apple juice (apple juice and
ascorbic acid) 12.5l of water,8.14# of sugar and schnapps yeast from
prestige. . Are you sure there are no presservatives in your apple juice? 100% all natural?"
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 Rank: Administration Groups: Administrators
Joined: 2/10/2002(UTC)
Posts: 501
Was thanked: 8 time(s) in 8 post(s)
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Along with the question about preservatives, did you test the acidity and SG? Any extremes could be an issue.
How long ago did you add your yeast? The Schnapps Yeast is not a turbo yeast, and will not ferment as rapidly as one, nor start as quickly. However, it will preserve a far greater percentage of the flavor and aroma compounds.
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Rank: Advanced Member Groups: Registered
Joined: 3/17/2007(UTC)
Posts: 167
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it has been 24 hours and no action. i should have included the time and sg. the sg was 1.080.i don't have a way to test for ph levels.where can i get ph strips? did i handle the yeast properly? i stirred it in just like a turbo.thanks again.
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Rank: Advanced Member Groups: Registered
Joined: 3/17/2007(UTC)
Posts: 167
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"under ingrediants it says filtered water,apple juice concentrate and asorbic
acid. thanks for the reply."
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 Rank: Junior Member Groups: Registered
Joined: 3/2/2007(UTC)
Posts: 83
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"Absorbic acid is vitiman c,and shouldnt be a problem.Whats the temp,and what was the temp.when you added the yeast?If the yeast is hydrated too cool,it will take a long time to start.{2-3 days}If the yeast is hydrated too warm{102f}it might kill it.If the ph is too high it might not start up.The ph should be no higher than 4.5.If it is add some citric acid{a little at a time} to bring down the ph.If you dont have any use lemon juice.If all else fails,and it doesnt start in a few days,add 1/8 tsp of epsom salts,and stir it up real good.
I hope I have helped you identify the problem,and you get it going.The absorbic acid is used as a preservative,and to keep the juice from oxydizing,but shouldnt stop a ferment,or kill the yeast.
wineo"
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Rank: Advanced Member Groups: Registered
Joined: 3/17/2007(UTC)
Posts: 167
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thanks wineo. every batch is a learning experience.i think the temp is the problem. it was around 68f. another source i was reading said if the ferment hadn't started in 24 hours all was lost. i put in a pack of turbo48 and it started. i have spent a lot of time reading at the homedistiller site. as i always say it is a learning process.
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Rank: Junior Member Groups: Registered
Joined: 3/2/2007(UTC)
Posts: 83
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"Glad you got it going.It needs to be warm at pinching time.I pinch turbos at 80f.Anything thats not a turbo I make a starter a day or two before I want to use it,and start it at 95f.That way it gets going real quick,and it will cool down by its self.After a day or two I have a good 100 million active yeast cells ready to chomp down on my mash,or wine.Ive had yeast take 3-5 days before it got started,so take your time,and have paitence,and get some ph testing papers if you can.
wineo"
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 Rank: Newbie Groups: Registered
Joined: 4/9/2007(UTC)
Posts: 4
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try cynmar.com for ph test strips
good luck
sdog
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Rank: Advanced Member Groups: Registered
Joined: 3/17/2007(UTC)
Posts: 167
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thanks sdog. i will contact them.
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Rank: Junior Member Groups: Registered
Joined: 3/13/2009(UTC)
Posts: 22
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"Twenty four hours isn't very long, JM. There would have been action happening but you were just a tad impatient. Make a starter as Wineo suggested to hurry the process.
It's very different from turbo yeast.
blanik"
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