I see the Cranberry juice I've bought has got added vitamin C. The 1 litre I put in to a (4.5 Lit) recipe has, according to the box, 0.24g of ascorbic acid. Testing the whole must for pH it started at 3.6.
I think the fermentation is going slower than others, having come down from 1.095 to 1.020 I see the fruit is no longer making a floating mat and there's no characteristic hissing when I give it a stir (there was 2 days ago at 1.048). Does ascorbic acid inhibit fermentation? Is that much ascorbic acid likely to interfere with getting down to 0.995(ish) and if so is there something I can add to help it?
I think the fermentation is going slower than others, having come down from 1.095 to 1.020 I see the fruit is no longer making a floating mat and there's no characteristic hissing when I give it a stir (there was 2 days ago at 1.048). Does ascorbic acid inhibit fermentation? Is that much ascorbic acid likely to interfere with getting down to 0.995(ish) and if so is there something I can add to help it?
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