Will a 38 brix actually slow fermentation vs. a 30 brix?

[NeverDie]

Out of curiosity I jacked the brix on a black cherry juice up to 38 brix, and while fermentation is occuring (some very tiny bubbles are there) it appears to be progressing much slower than on other juices which started with a brix of 30. Is this to be expected, or is it a black cherry thing? At least so far, it's the only black cherry juice I've ever tried.

I have since read that adding sugar in stages, rather than all at the beginning, is maybe a better way to do it. If that's true, then how high a brix can I go initially before it starts to slow the fermentation process? And if I add the sugar in stages, what's the preferred way to mix it in?

 

[Yooper]

No, that's to be expected. Higher OGs may overwhelm yeast right at the start so it never gets going. It's better to add the sugar in stages to avoid that. You can still overwhelm the yeast, and end up with an unintended sweet finish, so slow and steady is the way to go.

 

[jgmillr1]

jacked the brix on a black cherry juice up to 38 brix

end up with an unintended sweet finish

Yooper has stated what the future holds in store for this black cherry wine

 

[NeverDie]

Yooper has stated what the future holds in store for this black cherry wine

Yup. I just diluted it today, so maybe it can dodge the bullet. Otherwise, it's an entire 24 ounces down the drain.... Ah, the beauty of small batches!.

 

[Blacksmith1]

don't give up because it's sweet. it might be ok.

 

[GeneDaniels1963]

or make a yeast starter in a pint jar of lower BRIX juice. Once it is fermenting full speed, add to the must. They may kick it right off.