For our second harvest that occurred on September 26, we followed our typical protocol of settling the gross soluble solids and added our yeast on October 2nd. We waited at least 48 hours to see if we could observe any signs of fermentation on those two kegs and nothing was happening. I looked online to see if I could learn anything about why fermentations can fail and I found an excellent enumeration a la David Letterman called Top 10 Reasons For Fermentation Failure at the E.C. Home Winemaking & Beer Making Supplies Website.
- Fermentation temperature too hot or too cold
- Adding too much sugar at the beginning of fermentation
- Improper yeast starting method
- Sealing up the fermenter after adding sulfites
- Using a wine airlock at the beginning of fermentation
- Lack of nutrients
- Fermentation has already completed
- Yeast has reached its limit
- Using distilled water
- Yeast is too old
- Defective fermentation locks
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