I have a cranberry lime batch that is fermenting exceptionally slowly. I wondered about pH so I got a pH tester and began testing this morning.
HISTORY - My first batch of cranberry lime done 6 months ago fermented slow ... starting SG was 1.086 and finished at Day 31 with a SG of 0.996. The finished pH sits at 3.2. Although in the lower range of target pH, this wine is delicious!
TODAY - The current batch initial SG was 1.102 and today at Day 45 is at SG 1.020 with a pH of 2.9. The SG continues to fall very slowly (7 days ago was 1.024). The must generates a very few observable bubbles. QUESTION - Does low pH slow fermentation (I cannot find a pH tolerance chart for yeasts)? Do you think it worth adding a bit of potassium bicarbonate to bring the pH up a little?
HISTORY - My first batch of cranberry lime done 6 months ago fermented slow ... starting SG was 1.086 and finished at Day 31 with a SG of 0.996. The finished pH sits at 3.2. Although in the lower range of target pH, this wine is delicious!
TODAY - The current batch initial SG was 1.102 and today at Day 45 is at SG 1.020 with a pH of 2.9. The SG continues to fall very slowly (7 days ago was 1.024). The must generates a very few observable bubbles. QUESTION - Does low pH slow fermentation (I cannot find a pH tolerance chart for yeasts)? Do you think it worth adding a bit of potassium bicarbonate to bring the pH up a little?