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

Mar 26, 2006 4 Replies
A

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.


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D

Did you add some yeast nutrient? Darlene

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D

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:

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A

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.

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R

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

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