Evan!
Well-Known Member
So, I made a belgian dubbel last week. After fermentation was done, I made some cranberry puree from fresh cranberries, added it to the empty secondary carboy, and racked the dubbel right on top.
Now, I figured that there would be some fermentation starting back up...but nothing so far. I know that cranberries are sour, but there's gotta be a modicum of fermentables in there. Anyone have any idea?
Now, I figured that there would be some fermentation starting back up...but nothing so far. I know that cranberries are sour, but there's gotta be a modicum of fermentables in there. Anyone have any idea?