The Homemade Vinegar

Do you have any questions about homemade vinegar and making vinegar? Everything in this forum revolves around how to make homemade vinegar. Please observe our forum rules (see Helpful tips on use).

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Question 13
LS | USA, 18.12.2023 04:19:50

Hi! I have your book and love it!

Im in the process of fermenting some satsuma juice and have noticed a bit of a yeasty smell and off flavor. im wondering if the yeast is stressed and what i can do to fix it.

i started by juicing satsuma and grapefeuit, adding the juice and pulp to a sanitized glass jar. i added honey, about a 1/3 to the amount of juice, and then hydrated some red star wine yeast to mix in.

fermentation was great for first few days but now im on day 5 and it seems fermentation has slowed way down. i know honey is microbial so this could contribute to slower fermentation times, but the smell and taste make me think its a yeast problem.

would you recommend that i add more fruit juice, potentially more yeast, or just wait and continue to stir to release CO2 and hope for the best?

I did not take a hydrometer measure at the beginning of fermentation. I appreciate your help!


Thank you!

If after yeast addition the fermentation has strongly started after 24 hours at latest, everything should be in order. Your desired yeast type has taken over and killed other (unwanted) strains. It's normal behavior if fermentation speed decreases over time. Having said that, to notice this effect after 5 days already, is usually too early. But this behavior also depends on the volume of the fermenting batch. With not more than about 4 liters (1 gallon), it should nevertheless be in order, whereas with the tenfold of this volume, there shouldn't be a noticable difference yet.

After a successful fermentation start, yeasty smell and off flavor is caused by the active yeast strain. Unfortunately, even some cultivated yeast strains have this issue. I hope this is not the case here, I've never heard anything like that with Red Star brand products, but who knows. In any case, it cannot be lack of nutrients, satsuma juice contains more than sufficient of that.

BTW, fermenting honey by adding yeast to a honey-water-solution (or honey-juice-mixture) is normally trouble-free, especially, if the fermentation has already successfully started.

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