1. Home
  2. Winemaking Craft Forum
  3. Preservatives in nectars, juices, et al and how to ferment around them

Preservatives in nectars, juices, et al and how to ferment around them

I bought some Del Valle guava nectar yesterday and I'm trying to make some wine from them. Overnight didn't spur any activity in my airlock at all, when I would have expected ever so slightly a start. I should probably wait longer, but I want to cover my tracks and know when I might give up.

The ingredients were water, nectar, sugar and/or high fructose corn syrup, citric acid/absorbic acid. I hear absorbic acid is a bane to yeast. Is this true? If so, will I be able to work around it?

I gave my batches more yeast. If I don't have any activity by tomorrow evening, I'll try a started from dry yeast; that way I'll know the yeast was at least good when I pitched it.

Reply to
Adam Preble
Loading thread data ...

Did you add some yeast nutrient? Darlene

Reply to
Dar V

Ascorbic acid is not problem yeast wise (although there is evidence it can casue premature browning in whites).

I agree with Dar, did you add nutrient?

Adam Preble wrote:

Reply to
Droopy

I added a teaspoon of nutrient per gallon.

I am starting to get very minimal airlock activity. Maybe it got unstuck finally, but I would have expected a more vigorous fermentation by at least now.

Reply to
Adam Preble

After an overnight or even a 24 hour period, I would not expect to see much airlock activity. But then I am a sprinkler. I sprinkle dry yeast on the surface and do not stir it in. After 12 to 24 hours I expect to see very active yeast cultures growing on the surface. Then I stir it in and expect more CO2 generation.

Also, I do not use an airlock during primary. I just cover with a good clean towel.

Ray

Reply to
Ray Calvert

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.