Blueberry Acidity

need more info batch size the starting gravity Yeast used -[starter] how long has yeast been pitched

etc.. Tom

1 - Added 2 gallons boiling water to crushed berries. 2 - Additional ingredients added after cooled to room temp 7.5 tsp. acid blend 2.5 tsp. yeast energizer 5 tsp yeast nutrient 5 crushed Campden tablet water to 5 gallons 3 - After 12 hours added 2.5 tsp. pectic enzyme 4 - After 12 hours added yeast

The pH is right in line with what you need. Assuming you had good yeast, nutrient and not too much SO2, you most likely have too much acid and the yeast cannot get started.

I am not saying your pH meter is broken...but it may be leading you astray. Try adding a tiny bit of CaCO3...like 1/4 tsp....not more than

1/2 a tsp.

You may find your fermentation taking off.....and in the end it should not raise your acidity too high (you do have a little bit of a range to play with)

7.5 tsp. acid blend 5 Campdem tabs in 5 gallons? One campden tabs is more than enough. You've probably killed the yeast by too much sulphite in the batch.

Well with Campden tablets you are supposed to use 1 per gallon so he should be good.

I have never used them myself.....I use potassium Metasulfite powder. I just do not want to have to crush the tablets.

I added another tube of yeast two days ago. Nothing as of yesterday, so I added a little bit of calcium carbonate until the PH got to 3.3. This morning it took off and started fermenting.

Yeah, I had the exact same problem with a cherry mead I made a while back. I would not start to save my life. I usually titrate the acidity, but did not have any fresh NaOH and figured I could wing it. It sat for days without a bubble. I added yeast to no avail.

1/4 tsp of carbonate and the next morning it was going crazy.