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Old 12-12-2009, 01:42 AM   #1
srb26
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Default Fermenting with fruit juice

I'm brewing a DIPA, and transferred to secondary yesterday with a half gallon of OJ just for fun. In primary fermentation airlock bubbled great, but since transfer the bubbles have almost stopped. Shouldn't the sugars in the OJ keep them going strong? Wondering if fermentation is stuck because of the juice or what is going on? Should I add yeast?

Please someone have a answer!
Thanks for the help!

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Old 12-12-2009, 02:35 AM   #2
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I have no idea- just an aside. Have you ever tasted fermented OJ? It's bad. Real bad. Picture OJ out of the fridge x 7 days or more. That bad.

What did you think this would bring to your DIPA? I'm just curious.

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Old 12-12-2009, 02:38 AM   #3
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Hay man, I like hooch!

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Old 12-12-2009, 02:39 AM   #4
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Quote:
Originally Posted by srb26 View Post
I'm brewing a DIPA, and transferred to secondary yesterday with a half gallon of OJ just for fun. In primary fermentation airlock bubbled great, but since transfer the bubbles have almost stopped. Shouldn't the sugars in the OJ keep them going strong? Wondering if fermentation is stuck because of the juice or what is going on? Should I add yeast?

Please someone have a answer!
Thanks for the help!
That depends on if it was real florida orange juice or not.
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Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone
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