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I pitched the yeast on a cranberry wine 72 hours ago. I still do not see any bubbles coming out of the air lock. This is only a 1 gal batch of wine. I treated it with one camden tablet but waited 24 hours before pitching yeast.

Anyone had trouble getting fermentation to start on a branberry must?


I have had trouble with cranberry before as well. not sure if this was the problem but a day or two after I pitched the yeast, I checked the acidity level and it was way too high. tossed in some calcium carbonate and that sucker took off like crazy. I’ve also heard that if you throw in an overly ripe banana that will help too.

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