chimp 299 Posted June 1, 2011 Report Share Posted June 1, 2011 it's not fermenting after 48 hours , do i leave it a few more days or add some yeast ? ive been told not to add yeast but it doesnt seem to be kick starting. i think there is 18ltrs made up. cheers Quote Link to post Share on other sites
Richie10 345 Posted June 1, 2011 Report Share Posted June 1, 2011 Go to the off licence you tight git. Quote Link to post Share on other sites
Guest jt750 Posted June 1, 2011 Report Share Posted June 1, 2011 Its not too warm is it ...yeast stops working over 28c .. Quote Link to post Share on other sites
chimp 299 Posted June 1, 2011 Author Report Share Posted June 1, 2011 Its not too warm is it ...yeast stops working over 28c .. mmmmm it may be , what do i do , start from scratch or just take out the flowers and add some more or if i put it in a cool place will it re-activate? cheers Quote Link to post Share on other sites
riohog 5,939 Posted June 1, 2011 Report Share Posted June 1, 2011 Its not too warm is it ...yeast stops working over 28c .. mmmmm it may be , what do i do , start from scratch or just take out the flowers and add some more or if i put it in a cool place will it re-activate? cheers try springling abit more sugar on see if it activates the yeast Quote Link to post Share on other sites
chimp 299 Posted June 1, 2011 Author Report Share Posted June 1, 2011 Quote Link to post Share on other sites
FLATTOP 5,291 Posted June 2, 2011 Report Share Posted June 2, 2011 I like the idea of letting natural yeasts activate the fermentation but with that comes natural nasties' stick a wine yeast in it and i bet it gets going in less than 24 hours good luck. Quote Link to post Share on other sites
scalesntails 118 Posted June 2, 2011 Report Share Posted June 2, 2011 (edited) I like the idea of letting natural yeasts activate the fermentation but with that comes natural nasties' stick a wine yeast in it and i bet it gets going in less than 24 hours good luck. Yep stick in a pack of 99p champagne yeast and ideally some nutrient. Personally I would boil the lot up and kill anything already in there and add the yeast once it had cooled. Edited June 2, 2011 by scalesntails Quote Link to post Share on other sites
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