My dad is making cranberry wine. He cooked his cranberries and fermentation has not started. In the past he did not cook the cranberry down. What is released during the cooking that inhibits the yeast? He is adding extra sugar for the fermentation so it’s not like he destroyed that. Can he recover his juice for use?
To cook or not to cook that is the question
- Thread starter Dho
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meadmaker1
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Give us more.
Cooked ? How hot ,how long,. Sg , yeast , temp ect
Cooked ? How hot ,how long,. Sg , yeast , temp ect
Arne
Senior Member
How hot was the must when he pitched the yeast? If a little over a hundred degrees the yeast probably got cooked. He will have to add another batch of yeast if so. Good luck with it, Arne.
cranberry can take some time to start. some patience?
loopline
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Good point.
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