- posted
18 years ago
Fermentation slowing
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- posted
18 years ago
Check out Jack Keller's site regarding blueberry wine.
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- posted
18 years ago
isnt primary fermentation supposed to be open to the air ???????
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- posted
18 years ago
Apparently, blueberries contain sorbate, so that would explain fermentation problems. Last year I made blueberry port (some elderberries) and even with K1 yeast and a yeast starter, I got only to about 14% alcohol with sugar additions before the fermentation stopped completely.
I should mention that I used a high berry:water ratio, about 7-8lbs of berries per finished gallon., so that obviously worsened the ferment conditions.
Pp
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18 years ago
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- posted
18 years ago
I'm new to it too, but I understood the primary fermentation was when you got the flavour and colour from the fruit.
I thought if you just used juice, as it had the colour and flavour already, putting it straight into an airlock would be the way to go.
Charlie
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- posted
18 years ago
That's true enough. The main reson to stir a primary is to punch down a cap of fruit skins, and stir up settling pulp so it doesn't spoil before the yeast get a chance to reach them. But some air is needed early in the fermentation to let the yeast reproduce so they dominate the must. I always make a starter, so my yeast is going strong. But, stirring air in a few times early on is important as well -- the yeast will grow, and produce other things besides straight ethanol when exposed to air. That's what gives wine some of its character.