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Oh, I didn't know that some juice suppliers would do that. I will definitely have to check. Thanks for the comments.

I will have to ask the guy that supplied me with the juice if he thinks some wild yeast could have made it. There seems to be a fair amount of pulp so maybe some settled product made it into these 9 gal that did not get fully pasteurized?

Yeast was not added and everything was sanitized that I am aware of. I will add yeast asap to hopefully out compete whatever did get in the wine. The campden tablets did not seem to do anything.

I just picked up 9 gallons of Chardonnay juice that started bubbling and continues to bubble even after adding campden tablets. Here is what I have done so far....Last Thursday I picked up the pasteurized juice, kept it refrigerated for 24+ hours, let it get to room temperature (66 deg) and...

It finally started. Nutrients were added initially (several days ago). I shouldn't need to add more now that it's going do I?

Here is the recipe that I am using. Ingredients : 15 lbs. of cranberries 10 ½ lbs. of sugar 1 tbsp. Yeast Energizer ¾ tsp. Pectic Enzyme 1 Packet of Wine Yeast: Montrachet 10 Campden Tablets (5 prior to fermentation and 5 at bottling time) One issue that got me off on the wrong foot was...

Thank you for the advice. The recipes are cranberries. If fermentation is not moving this evening I will get a batch of yeast going and making additions from the must that is not fermenting.

I used a pH meter and titration test. By your comment, I am assuming the the lower TA amount should have resulted in a higher pH?

I am a wine making newbie and have ventured on to my second batch of wine which happens to be a cranberry wine. I am second guessing making this wine at such an early stage in the learning process as I am having a terrible time getting it to ferment. I am day 5 and have been making adjustments...

I am a wine making newbie and have ventured on to my second batch of wine which happens to be a cranberry wine. I am second guessing making this wine at such an early stage in the learning process as I am having a terrible time getting it to ferment. I am day 5 and have been making...