I have a Cranberry that will not start fermenting. Any ideas? I am using
RC212 and I have added yeast energizer.

The PH is 2.68
The temp is 69F

What was your source of cranberry? Fresh or what? Any chance there were
any preservatives? That is a very low pH. It might be a problem but I can
not say for sure.
"Mike" wrote in message news:cgY%d.303$Mt5.55@fed1read01...
I have a Cranberry that will not start fermenting. Any ideas? I am using
RC212 and I have added yeast energizer.

The PH is 2.68
The temp is 69F

They were dried and from a farmers market. They were supposed to be free of
any preservatives, they did have a light oil coating on them that was
supposed to be organic.


What was your source of cranberry? Fresh or what? Any chance there were
any preservatives? That is a very low pH. It might be a problem but I
can not say for sure.
"Mike" wrote in message
news:cgY%d.303$Mt5.55@fed1read01...
I have a Cranberry that will not start fermenting. Any ideas? I am using
RC212 and I have added yeast energizer.

The PH is 2.68
The temp is 69F

Mike wrote "I have a Cranberry that will not start fermenting. Any ideas? I
am using
RC212 and I have added yeast energizer.The PH is 2.68, The temp is 69F"

Mike - I made Cranberry wine from grocery store berries...not the dried
ones. The starting numbers were 3.2 brix (not much sugar), pH 2.68 and TA
1.00%. I added sugar to 18 brix and the must was still very tart. So, I
added K bicarbonate to pH 3.2 and then added active yeast. I tried to
ferment at 50F but no luck. Warmed to about 65F and it took off.

Your temperature of 68F is OK. I believe it's the low pH. Did you start
your yeast before adding to the must? If not start some more yeast per
package instructions just to be sure it's alive. Then if still no activity
raise the pH with some K bicarbonate.

Bill Frazier
Olathe, Kansas

I have never used dried berries, only fresh and they ferment just fine. I
have always heard that you really have to be careful with dried because of
preservatives and that would be a concern of mine if these were not
fermenting. They may have been mislabeled. Of course the yeast may have
been bad as well. Did you make a starter? Normally not necessary but it
proves whether the yeast is good.

Ray

"Mike" wrote in message
news:ZP10e.350$Mt5.271@fed1read01...
They were dried and from a farmers market. They were supposed to be free
of any preservatives, they did have a light oil coating on them that was
supposed to be organic.


What was your source of cranberry? Fresh or what? Any chance there were
any preservatives? That is a very low pH. It might be a problem but I
can not say for sure.
"Mike" wrote in message
news:cgY%d.303$Mt5.55@fed1read01...
I have a Cranberry that will not start fermenting. Any ideas? I am using
RC212 and I have added yeast energizer.

The PH is 2.68
The temp is 69F

I have never used dried berries, only fresh and they ferment just fine. I
have always heard that you really have to be careful with dried because of
preservatives and that would be a concern of mine if these were not
fermenting. They may have been mislabeled. Of course the yeast may have
been bad as well. Did you make a starter? Normally not necessary but it
proves whether the yeast is good.

Ray

"Mike" wrote in message
news:ZP10e.350$Mt5.271@fed1read01...
They were dried and from a farmers market. They were supposed to be free
of any preservatives, they did have a light oil coating on them that was
supposed to be organic.


What was your source of cranberry? Fresh or what? Any chance there were
any preservatives? That is a very low pH. It might be a problem but I
can not say for sure.
"Mike" wrote in message
news:cgY%d.303$Mt5.55@fed1read01...
I have a Cranberry that will not start fermenting. Any ideas? I am using
RC212 and I have added yeast energizer.

The PH is 2.68
The temp is 69F

"Mike" wrote in message news:cgY%d.303$Mt5.55@fed1read01...
I have a Cranberry that will not start fermenting. Any ideas? I am using
RC212 and I have added yeast energizer.

The PH is 2.68
The temp is 69F

That ph is =extremely= low. IIRC, a ph of 2 is ten times as acidic as a
ph of 3.
In the past I have just added a couple stixcks of chalk to a mix that
came out w/a low ph. It foams like crazy as it dissolves and then a new pack
of yeast makes it ferment like wild!

"Mike" wrote in message news:cgY%d.303$Mt5.55@fed1read01...
I have a Cranberry that will not start fermenting. Any ideas? I am using
RC212 and I have added yeast energizer.

The PH is 2.68
The temp is 69F

What was your PA?

I assume you mean potential alcohol. The sg is 1.07 it atarted at about
1.08 a month ago.


What was your PA?

I have some calcium carbonate. How much should I throw in? It is a 3
gallon batch. The container says 5/8 tsp per gallon. I assume it means a
little over a half a tsp not 5 to 8 tsps per gallon.


That ph is =extremely= low. IIRC, a ph of 2 is ten times as acidic as a
ph of 3.
In the past I have just added a couple stixcks of chalk to a mix that
came out w/a low ph. It foams like crazy as it dissolves and then a new
pack
of yeast makes it ferment like wild!

"Mike" wrote in message news:Cfm0e.590$Mt5.88@fed1read01...
I assume you mean potential alcohol. The sg is 1.07 it atarted at about
1.08 a month ago.


What was your PA?

Go to a craft store and buy pure white chalk, throw three sticks in and
another batch of yeast the next day. It will take off, I guarantee.

"Mike" wrote in message
news:xIm0e.592$Mt5.468@fed1read01...
I have some calcium carbonate. How much should I throw in? It is a 3
gallon batch. The container says 5/8 tsp per gallon. I assume it means a
little over a half a tsp not 5 to 8 tsps per gallon.

Calcium carbonate is chalk. Add one TBS, wait a day or so, and pitch
another yeast into it. You should be in for a pleasant surprize.

That ph is =extremely= low. IIRC, a ph of 2 is ten times as acidic as
a
ph of 3.
In the past I have just added a couple stixcks of chalk to a mix that
came out w/a low ph. It foams like crazy as it dissolves and then a new
pack
of yeast makes it ferment like wild!