Pendragon524
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- May 22, 2020
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Two days ago, I started fermenting Oceanspray cran-raspberry juice. It's basically the greatest juice on the planet, so I was understandably eager to turn it into wine.
On the first day of fermentation, there was no movement in the airlock. A day later, I added more yeast to the must and from then on have had a slow, gradual bubbling in the airlock. But the gas production was (and is) nothing compared to the pineapple juice I have fermenting, so I'm worried that I've gone wrong somewhere. Aside from the assorted concentrated juices (apple, cranberry, raspberry, and grape), the juice's ingredients are natural flavor, fumaric acid, citric acid, sodium citrate, ascorbic acid, and vegetable concentration for color. My brief research did not turn up anything of worry about these ingredients, but let me know if I have missed something. I added a packet (in total) of Red Star Premier Rouge yeast (which has an alcohol tolerance of abt. 15%), and the original gravity came out to 1.120, so the sugar level is not high enough to inhibit fermentation (the pineapple juice also has an OG of 1.120, and has no problem fermenting). Maybe I didn't oxygenate the must enough at the outset?
As for as I can tell, I have done nothing wrong, but the fermenting is just going so slowly that I'm not sure. Any advice or help would be much appreciated.
On the first day of fermentation, there was no movement in the airlock. A day later, I added more yeast to the must and from then on have had a slow, gradual bubbling in the airlock. But the gas production was (and is) nothing compared to the pineapple juice I have fermenting, so I'm worried that I've gone wrong somewhere. Aside from the assorted concentrated juices (apple, cranberry, raspberry, and grape), the juice's ingredients are natural flavor, fumaric acid, citric acid, sodium citrate, ascorbic acid, and vegetable concentration for color. My brief research did not turn up anything of worry about these ingredients, but let me know if I have missed something. I added a packet (in total) of Red Star Premier Rouge yeast (which has an alcohol tolerance of abt. 15%), and the original gravity came out to 1.120, so the sugar level is not high enough to inhibit fermentation (the pineapple juice also has an OG of 1.120, and has no problem fermenting). Maybe I didn't oxygenate the must enough at the outset?
As for as I can tell, I have done nothing wrong, but the fermenting is just going so slowly that I'm not sure. Any advice or help would be much appreciated.