Trouble with Cranberry Fermentation

[Walnuthillfarm]

5 gal of cranberry must made from fresh cranberries have been fermenting since 10/12/24.
Starting sc 1.090
Current SC 1055 as of 10/28/24.
Room temperature is 70-73°
Fruit is bagged and still in bucket. Worried
It is too slow. Should I be worried?

 

[lumpher]

Did you add yeast nutrient? At that acidity level it's important.

 

[fluketamer]

cranberrys are one of the most acidic fruits that humans consume. they require the a lot of sugar just to make palatable.

pure unadulterated fresh cranberrys are not edible.

or at least not pleasant to eat.
they are so tart.

did the must taste good before you fermented or was it just super puckering.

did you get the recipe from somewhere?

definately needs nutrient . you can still add some now i think

 

[Raptor99]

Cranberry wine can be tricky because it is so acidic. A few questions:
1) Did you measure the pH? If so, what is it?
2) What yeast did you use?
3) Did you add any yeast nutrients?

If the SG is still dropping a bit each day, it is still fermenting. But if the SG is not dropping, it might be stalled due to lack of nutrients and/or low pH.. If the pH is below 3.0, it might be good to raise it a little bit so that it is around 3.2.

 

[IslandLizard]

Current SC 1055 as of 10/28/24.

Does SC mean "Specific Gravity?"

Is that a hydrometer reading?
Or a refractometer reading, and if so, is it a corrected reading?