ronberntson
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I used this recipe http://www.ehow.com/how_2123157_make-cranberry-wine.html for a gallon of cranberry wine. I choose lavalin k1118 for a yeast. Because the must was so "thick" with berries and raisins, I didn't get a starting SG. When I racked it into a secondary today, the SG was at 1.11 and I could not taste any alcohol in the must. So, likely, it never started fermenting. From checking out http://www.grapestompers.com/articles/stuck_fermentation.htm I can conclude that K1118 is a reasonably reliable yeast and that there might be a problem with how much sugar is in the must.
What would your recommendation be?
thanks
Ron
What would your recommendation be?
thanks
Ron