Rodnboro
Senior Member
- Joined
- Jan 10, 2011
- Messages
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I'm just a bit worried about a Black Currant that is taking forever to ferment out. I've not had a must to take this long. Details:
Vitner's Harvest Black Currant Fruit Base (making 3 gallons)
Yeast - Vitner's Harvest MA33
Start date - 2/5/12
Starting S.G. - 1.090
Starting T.A. - .65
Starting PH - 3.34
Current S.G. - 1.040
Temp. - 70 to 75 F. (room temp.)
Must is in 6 gal bucket with cloth covering, stirring twice daily
One can of fruit base. Added water to 3.5 gallons. Followed directions on the can adding 3 campden tabs, nutrient, energizer, pectic enzyme, simple syrup to 1.090 sg. Waited 24 hours then pitched yeast. The S.G. is still dropping but I'm worring about how long this is taking. Do I need to worry? Thanks!!
Vitner's Harvest Black Currant Fruit Base (making 3 gallons)
Yeast - Vitner's Harvest MA33
Start date - 2/5/12
Starting S.G. - 1.090
Starting T.A. - .65
Starting PH - 3.34
Current S.G. - 1.040
Temp. - 70 to 75 F. (room temp.)
Must is in 6 gal bucket with cloth covering, stirring twice daily
One can of fruit base. Added water to 3.5 gallons. Followed directions on the can adding 3 campden tabs, nutrient, energizer, pectic enzyme, simple syrup to 1.090 sg. Waited 24 hours then pitched yeast. The S.G. is still dropping but I'm worring about how long this is taking. Do I need to worry? Thanks!!