- posted 13 years ago
I started a batch of cranberry wine following Jack Keller's recipe. After mixing all the ingredients, the specific gravity was 1.092, the TA was 0.52%, and the pH was 2.85. I thought that the pH was way too low, and I was afraid that the yeast wouldn't work, so I added 2 more cups of water in an attempt to increase it. I added 100 g. of sugar along with the water in order to maintain the sugar level. It's now been 36 hours since I pitched the yeast (Pasteur Champagne) and there is no activity. I increased the room temperature from 70 F to 75 F, and I've been stirring the must every several hours. What's going on? Is the low pH killing the yeast? Should I increase the room temperature some more? Thanks in advance for any suggestions.