Can I add yeast and sugar during the first 10 days?

I have a wine that's been on primary fermentation for 10 days and still haven't seen any activity in the airlock. I think that the reason is the sugar and the yeast needed to be added. I saw in some YouTube channels that in one gallon of Welch's grape juice I should take out two cups of the juice out, then I have to add half a kg of sugar and one teaspoon of yeast to it. In fact, I did not remove the two cups because I'm using a bigger container.

So shall I add like 150 grams of sugar and 1/3 of the yeast to it?

Note: I'm using bread yeast, and my room temperature is 21°C or 70°F.

Topic recipe yeast-starters wine yeast homebrew

Category Mac

1
answered at

So the reason for removing juice rather than getting a larger container is to protect the sanitary environment of the juice bottle. If you start transferring juice into a new container, you are effectively undoing that. In this case you really need the ability to sanitize your bottles and equipment.

Regarding letting your juice stand for 10 days before adding sugar and yeast, well...at this point is like rolling the dice. It may be infected it may not be.

Since it’s such a small amount, I would go buy a new bottle of juice.

Yes you can give yourself food poisoning if the wrong bug gets a hold of your juice. You are usually safe, but food poisoning IS a real possibility when you haven’t taken the proper precautions (such as sanitary conditions, and supporting an active fermentation). Letting exposed juice sit around doing nothing adds some risk that something will go wrong. I am making these numbers up, but let’s say 9 times out of 10 you’ll be fine. It’s the 1 time out of 10 that you worry about.

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