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Old 02-04-2012, 03:28 PM   #1
jesus16x
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I've tried twice to make a Hawaiian punch wine twice, boiled it to kill off anything bad, cooled it down, pitched yeast and it won't ferment. The first time I used table sugar, second time I used corn sugar, is there something in it possibly that won't allow it to ferment?



 
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Old 02-04-2012, 04:13 PM   #2
Daze
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well here is what is in it

WATER, HIGH FRUCTOSE CORN SYRUP AND LESS THAN 2% OF: CONCENTRATED JUICES (APPLE, CLARIFIED PINEAPPLE, PASSIONFRUIT, ORANGE), FRUIT PUREES (APRICOT, PAPAYA, GUAVA), ASCORBIC ACID (VITAMIN C), CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS, PECTIN, ACACIA GUM, ESTER GUM, RED 40, BLUE 1, SUCRALOSE, POTASSIUM SORBATE AND SODIUM HEXAMETAPHOSPHATE (PRESERVATIVES).

it has preservatives in it along with a bunch of other junk. how long did you weight for the yeast to establish before you gave up??



 
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Old 02-04-2012, 05:12 PM   #3
jesus16x
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2 weeks

 
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Old 02-04-2012, 05:19 PM   #4
Daze
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here is a thought, the ingrediant list tells you what is in it so try making it from various concentrates and real fruits.
APPLE
PINEAPPLE
PASSIONFRUIT
ORANGE
APRICOT
PAPAYA
GUAVA

 
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Old 02-04-2012, 05:58 PM   #5
Tw0fish
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Hawaiian Punch also makes sugar-free (well. add your own sugar) varieties. Why not take the recommended water and sugars, mix it up, pitch yeast (nutrient would help I'm sure) and add the hawaiian punch when it's done fermenting? You probably wouldn't even have to sorbate/sulfite it to get it backsweetened
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Old 02-04-2012, 09:20 PM   #6
jesus16x
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Quote:
Originally Posted by Tw0fish
Hawaiian Punch also makes sugar-free (well. add your own sugar) varieties. Why not take the recommended water and sugars, mix it up, pitch yeast (nutrient would help I'm sure) and add the hawaiian punch when it's done fermenting? You probably wouldn't even have to sorbate/sulfite it to get it backsweetened
Excellent idea

 
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Old 02-05-2012, 12:02 AM   #7
Yooper
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Quote:
Originally Posted by Daze View Post
well here is what is in it

WATER, HIGH FRUCTOSE CORN SYRUP AND LESS THAN 2% OF: CONCENTRATED JUICES (APPLE, CLARIFIED PINEAPPLE, PASSIONFRUIT, ORANGE), FRUIT PUREES (APRICOT, PAPAYA, GUAVA), ASCORBIC ACID (VITAMIN C), CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS, PECTIN, ACACIA GUM, ESTER GUM, RED 40, BLUE 1, SUCRALOSE, POTASSIUM SORBATE AND SODIUM HEXAMETAPHOSPHATE (PRESERVATIVES).

it has preservatives in it along with a bunch of other junk. how long did you weight for the yeast to establish before you gave up??
POTASSIUM SORBATE AND SODIUM HEXAMETAPHOSPHATE (PRESERVATIVES).

There is the issue. It's not supposed to ferment- that's why the loaded it up with preservatives.
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Old 02-05-2012, 04:41 AM   #8
brazedowl
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Damn. I just started a batch with 4 cans cherry pie filling and 5 containers fruit punch frozen concentrate. I didn't even look to see about preservatives because I normally don't come across any in concentrates. I hope there arn't any in it.
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Old 02-05-2012, 04:51 AM   #9
Airplanedoc
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POTASSIUM SORBATE is used to stop fermentation

 
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Old 02-05-2012, 05:01 AM   #10
Daze
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Quote:
Originally Posted by Airplanedoc View Post
POTASSIUM SORBATE is used to stop fermentation
potassium sorbate will not stop fermentation. it prevents yeast reproduction. In other words it will inhibit the fermentation from starting but will not stop fermentation.



 
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