- Aug 26, 2020
- Reaction score
i had added 9 tsp and waited 24 hours and then retested and added 3 more and waited another 12 hours, tested and pitched yeast. It was originally around 2.8. 5.5 gals Of must.Two things to think about one you probably can resolve immediately. How long after you added the calcium carbonate did you check the pH? That stuff works slow so if you checked say 30 - 90 mins after adding, the pH may have changed even more up into like 3.8 or higher. If you have to add calcium carbonate I'd wait at least 8-12 hours before pitching yeast so that I can be certain I didn't over shoot the addition. (Raise the numbers too high.) 11 tsp is a LOT of that stuff to add at one time. Personally I'd be tempted to go ahead and start a batch if the pH was anywhere between 3.15 and 3.6. I've had a blueberry do fine starting at 3.18 so if other conditions are good I would make a run at a batch that was a below 3.4 but never above 3.6.
Number two - I'd try to get that room temp up. I don't seem to recall many issues when the room temp is in the mid to upper 70s.
Of course the step feeding could help but if a must starts at 1.090 and still stalls....
Hope it doesn't turn out be the fruit source because there are fewer and fewer good reliable sources of fruit concentrates these days.