I'm making a 5 gallon batch of cran-apple after succesfully making a one gallon batch (using baker's yeast - please don't flame me), which turned out really good considering the yeast. Anyway, I think I screwed up by just sprinkling the yeast (Red Star's Montrachet) onto the must instead of hydrating it first. After reading other posts on here about troubles with Cranberry wines, I wonder if I screwed up by doing this. It is still bubbling along, although my starting SG was 1.08 and after 12 days it is only 1.062 at a constant temp of 69 degrees. Is this normal with cran wines or should I be worried about the ph (which I have no way of testing at the moment)? The 1st batch I did with baker's yeast fermented for about a month and a half and then I racked and fined with bentonite and let clear for another month and then added sugar to 2% brix and it was really good. Should I be concerned with this slow fermentation? I was thinking of introducing some Red Star Pasteur Champagne yeast as I have read that this is more tolerant of temp and alcohol levels. As these are the things I have on hand, will this work or should I invest in some calcium carbonate? Sorry for all of the questions but after that first batch tasted so good with baker's yeast (my first fermentation experiment and now I've bought some of the more professional equipment) I really don't want this to fail. TIA.
Darren Teague