Aye Rick, no preservatives, I was clued to that caveat before I got
started. Also, the primary fermentation was vigorous. I assume (but
only an assumption of a learner) that if any preservative was going to
inhibit fermentation it would be likely to inhibit it in the primary as
much if not more so than in the secondary?

Sean

EnoNut wrote:
> I'm a real newbie at this stuff, but I have had a similar experience
> with a grapefruit wine recipe. I think it is because i bought jarred
> grapefruit that had sodium benzoate preservitive vs a can that had been
> pasteurized. I'm doing a parrallel with a fresh fruit recipe and it is
> merrily bubbling away. Just a hypothesis from someone who is learning.
> Check your concentrate can and see what's in it.
>
> Rick