Brewerone
Well-Known Member
I have been doing this Marionberry wine which I started at a 1.100. I waited 2 days then added 4 cups of cane sugar and again the next day. I found that the fermentation process was not happening as fast as I anticipated. I then removed the staring bag which contained the fruit pulp and some sugar that had not fully dissolved. I added the same exact yeast packet the inital fermentation. It does not seem to be making the fermentation process any faster. It is still creating alcohol, but at a snails pace. What is wrong? I did not kill the yeast that was in there since I was adding the same strand of yeast to the must. Did I make a mistake in doing that?