John - On Sunday, July 24, I squeezed 18 pounds of pitted sour cherries into 6 gallons of juice (includes nylon bag holding all the skins). Additives were as directed in the recipe for sour grapes I picked up at your store - peptic enzyme, yeast nutrient, campden tablets and boiled-cooled sugar water. 24 hours later July 25, when the SG=1.10, I sprinkled 1 package of Red Star Pasteur Champagne on the surface of the juice mixture. The yeast had been refrigerated for about 6 months. The juice, nylon bag with skins, additives and yeast are all in a 6 gallon wine juice pail, lid on with airlock attached. It is now Thursday, July 28 and I am not seeing any foaming. The airlock is reacting releasing gas build up but I don't see the usual foaming-must at the top of the juice. Is my fermentation stuck? Perhaps the yeast was too old?
If it is stuck, I was thinking about adding Red Star Pasteur Red or a Yeast Starter for stuck fermentation that I bought at your store yesterday.
Your advice please.