Acid Trip?

[CorkusDelicti]

Hey, juicers . . .

Question. I jugged up a gallon of black cherry juice and a gallon of cranberry-pom juice for conversion into nectar of the gods (standard sanitizing and juice processing accomplished.)

However, it's starting a little slow, as in nothing, and especially with the cran/pom; ol' Yeasty is just kinda parked at the bottom, sleeping. Cherry has things in suspension . . .

The yeast was from a 2-gallon batch of sex juice made with organic apple that I powered with EC-1118 & Agave nectar. After siphoning, I had about a half-pint of sludge that I stored in the fridge. It woke right up and started popping along with a teaspoon of sugar and room temp acclimation, so no worries about dead yeast.

So - is there some kind of pH aspect to the cran/pom, or even the cherry, that'll affect the yeast at all? Is there a way to raise the pH without causing flavor blah? Should I even worry?

Thanks for any and all input!

 

[gratus fermentatio]

If you used pure juice, then ph is likely the problem. You could add a little water to lower ph, or you could try to reduce with calcium carbonate.
Regards, GF.

 

[CorkusDelicti]

If you used pure juice, then ph is likely the problem. You could add a little water to lower ph, or you could try to reduce with calcium carbonate.
Regards, GF.

Happy St. Paddy's.

After a couple of days, there was some very vigorous activity and then things dropped right off again, so I'm thinking your summation is at least close if not very close. The alcohol it generated probably mitigated the acidity, but the environment stayed toxic. There's enough that I can probably do a quart or two of sweetener/diluter and see if that makes things healthy.

Thanks!