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Old 12-31-2012, 11:39 PM   #1
BadgerBrigade
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I have black cherry juice that is all natural, no preservatives and no artificial flavors.
It has 10 mg of sodium, 550 mg of potassium and 25 g of sugar...
I can ferment this, correct?
Or is that too much potassium? I heard that potassium or potassium sorbate can make yeast sterile? Is that true or am I just off to a slow start with my fermentation?

I may be just worrying for nothing, it has not even been in the carboy 24 hours yet


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Old 12-31-2012, 11:44 PM   #2
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Quote:
Originally Posted by BadgerBrigade View Post
I have black cherry juice that is all natural, no preservatives and no artificial flavors.
It has 10 mg of sodium, 550 mg of potassium and 25 g of sugar...
I can ferment this, correct?
Or is that too much potassium? I heard that potassium or potassium sorbate can make yeast sterile? Is that true or am I just off to a slow start with my fermentation?

I may be just worrying for nothing, it has not even been in the carboy 24 hours yet
It's not potassium that interferes with fermentation- it's sorbate or benzoate (preservatives).


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Old 12-31-2012, 11:50 PM   #3
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Quote:
Originally Posted by Yooper

It's not potassium that interferes with fermentation- it's sorbate or benzoate (preservatives).
It's been just about 24 hours now that I think about it and I have not seen any activity or any of the white foam forming on the top of the liquid yet?
I think the juice is about 62 and I used Lalvin D 47 yeast? Why is nothing happening yet?

(I even pitched a little more yeast about 30 minutes ago and I still see no activity?)

The gravity reading was very high when I checked last night: 1.092

Does this all sound okay or did I do something wrong?
How long is a very long case for yeast to take off?
If it has not taken off in 24 hours am I safe to assume something is wrong?
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Old 12-31-2012, 11:55 PM   #4
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Quote:
Originally Posted by BadgerBrigade View Post
It's been just about 24 hours now that I think about it and I have not seen any activity or any of the white foam forming on the top of the liquid yet?
I think the juice is about 62 and I used Lalvin D 47 yeast? Why is nothing happening yet?

(I even pitched a little more yeast about 30 minutes ago and I still see no activity?)

The gravity reading was very high when I checked last night: 1.092

Does this all sound okay or did I do something wrong?
How long is a very long case for yeast to take off?
If it has not taken off in 24 hours am I safe to assume something is wrong?
Walk away for at least 36 hours! If you want to do something, sanitize a spoon and stir it up. Then cover it back up and walk away. It's way too early at 62 degrees to worry.
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Old 12-31-2012, 11:59 PM   #5
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Quote:
Originally Posted by Yooper

Walk away for at least 36 hours! If you want to do something, sanitize a spoon and stir it up. Then cover it back up and walk away. It's way too early at 62 degrees to worry.
Thank you much! I will quit staring at it.... Lol
Sitting here and trying to watch it ferment is tiring

So, this has sparked my curiosity for future fermentations.... If something does not ferment I would guess that would mean the yeast is bad.... But what other kinds of issues would there be if you do not see fermentation in certain batches ?



*Bad yeast
*too cold?
*Preservatives
*What about vitamin C?

Any others?
(Trying to learn and become less a noobie)
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Old 01-01-2013, 11:55 AM   #6
snuesen
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Too low pH. Too high OG, but 1.092 is well within range of d47. Water chemistry can be important as well.

 
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Old 01-01-2013, 03:57 PM   #7
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Quote:
Originally Posted by snuesen
Too low pH. Too high OG, but 1.092 is well within range of d47. Water chemistry can be important as well.
So tell about pH...? Isn't this acid level?
So if I'm correct and if this is acid what would you do to fix that if anything?
Also how do you know if it's too high? Is that what some of the other numbers on my hydrometer are or do I need a separate type of measurement tool

Also, what about OG?
When u say too high , that's too much sugar, right... So how is that a negative? I thought the yeast eats up all the sugar?

Learn me..... Lol
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Old 01-02-2013, 04:15 AM   #8
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It is similar to acidity but not the same. Acidity is a measurement of malic, tartaric, and/or citric acid.
pH is basically a measurement of overall ionic concentration in a solution. If it's too low (under 3.2) you may have problems fermenting anything. Honey is acidic and when you add, say, oranges to a jaom you need to be careful that it doesn't drop too low.
You can either use pH test strips or a digital pH meter to test this.

Too high OG and your yeast will be shocked and die or lose ability to create ethanol (think wrinkly fingers in dish water). As a single celled organism, it's extremely sensitive to its surroundings. An og of 1.120 for a wine yeast = ok. An og of 1.200 = probably not ok

 
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Old 01-02-2013, 04:24 AM   #9
snuesen
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The carbonation that yeast give off during fermentation also lowers pH unless it is degassed, which makes it a prime candidate for causing stalled fermentations. If it's too low and you can't raise it by getting rid of the co2, you can add calcium carbonate (or potassium carbonate if it's done
fermenting) at a rate of 1/2 tsp per gallon (this also will lower acidity)

 
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Old 01-02-2013, 04:30 AM   #10
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Patience. I've had some fermentations take several days to start.


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