I recently made a batch of cider that went well, so I picked up a gallon of peach & white grape juice to ferment. The side says pasteurized, ingredients are concentrate, citric and ascorbic acid. I assume the acids are the preservatives. I added 1/2lb of sugar and got an OG of 1.090.
I made a starter (very small) from some US05 yeast I had washed from months ago. I pitched the starter and waited 24 hours and nothing. I then pitched some freshly washed 05 and 24 hours later there is just about nothing happening.
I'm thinking either the preservative acids are doing their job or my OG was much too high. Maybe a combination of the two. What is an experts opinion? Got the wrong juice?
I made a starter (very small) from some US05 yeast I had washed from months ago. I pitched the starter and waited 24 hours and nothing. I then pitched some freshly washed 05 and 24 hours later there is just about nothing happening.
I'm thinking either the preservative acids are doing their job or my OG was much too high. Maybe a combination of the two. What is an experts opinion? Got the wrong juice?