New to winemaking. First batch from kit went well. We now ha...

New to winemaking. First batch from kit went well. We now have 5gal of Welchs Concord from concentrate that is not fermenting. I think the problem started because dry yeast was added to the juice when it was too cold. I have since put a heater in the basement, warmed the temp to 70F. I added more yeast and still no bubbles. Can it be saved or should we pitch it and start over. The starting SG was 1.090 and still is.

has it been more than 2 days?

what kind of yeast are u using?

what was the starting temp?

Yes it has been 5 days. The yeast was Red Star brand Premier Cuvee. I did not start the wine but my guess is the starting temp was below 60F. Thanks

wait for the liquid(must) to get to a temp higher than 70.

We have raised the temp added more yeast and still no results. I'm ready to pitch it and start over, but looking for advice from more experienced winemakers before I do.

Thanks,
Amanda

Make sure you are taking a temp of the wine by sticking a thermometer in it, try making a starter and using it, this will let you know if your yeast is good before you put it in. A yeast starter is made with about 2 cups of water with 2 tablespoons of sugar and 1/2 teaspoon nutrient, start the temp at about 100 F and stir in one 5 gram package of yeast. Let it sit over night.

Yeah the yeast starter is the best idea. Wine can ferment that cold but it takes a LONG time to do so. The starter is better if you wait a full 24 hours before pitching it in the must. Do not throw out the juice. Did you add anything to the juice?

The recipe called for acid blend, peptic enzyme, and nutrient to be added to the concentrate, water and sugar. So that's what we have in the bucket. I am going to try the starter.

Yeast starter worked great. SG went from 1.090 to 1.010 in 3 days. We have transferred to glass carboy with airlock and SG is now 1.000. There is still activity in the airlock, very slow and lots of sediment. What is the next step? WAIT? Did it ferment too fast?

after u transfer it to the secondary u can wait 4 weeks or until the airlock stops bubbling, which ever comes last.

then transfer (rack) again, reattach airlock and wait. if your must is bone dry(.990- .995) u can stablize it and then age it in bulk.