I am aware that it could take 72 hours to show visible signs of fermentation ( https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/ )
I got impatient after ~60 hours of no visible activity of any kind, so I took a gravity reading. It looks like it hasn't changed at all (I got 1.126. My original reading, 1.113, was inaccurate estimated because I forgot to take the temperature, but it could be as high as 1.129).
I'm using Montrachet yeast. This is basically a pineapple wine with ginger. I thoroughly aerated before adding the rehydrated yeast. The temperature of the mix was hot but drinkable, which puts it lower than 140F for sure, probably lower but I have no way to know how much. I'm a little worried in my rush I may have killed the yeast.
According to http://winemaking.jackkeller.net/strains.asp , Montrachet doesn't do well at high brix. Well, this is already ~0.016 gravity higher than I intended.
What should I do now? I have about half a packet of dry Pasteur Champagne yeast I could sprinkle in... Or I could go buy more yeast. Since I'm over my intended sugar target, a stronger yeast strain might be preferred...
Or should I keep waiting even as the 72 hour mark is approaching? My main concern is that since there are no preservatives, the pineapple juice might go bad.
I got impatient after ~60 hours of no visible activity of any kind, so I took a gravity reading. It looks like it hasn't changed at all (I got 1.126. My original reading, 1.113, was inaccurate estimated because I forgot to take the temperature, but it could be as high as 1.129).
I'm using Montrachet yeast. This is basically a pineapple wine with ginger. I thoroughly aerated before adding the rehydrated yeast. The temperature of the mix was hot but drinkable, which puts it lower than 140F for sure, probably lower but I have no way to know how much. I'm a little worried in my rush I may have killed the yeast.
According to http://winemaking.jackkeller.net/strains.asp , Montrachet doesn't do well at high brix. Well, this is already ~0.016 gravity higher than I intended.
What should I do now? I have about half a packet of dry Pasteur Champagne yeast I could sprinkle in... Or I could go buy more yeast. Since I'm over my intended sugar target, a stronger yeast strain might be preferred...
Or should I keep waiting even as the 72 hour mark is approaching? My main concern is that since there are no preservatives, the pineapple juice might go bad.