frozen fruit vs fresh

[winechef]

So I've made dozens of 5 gallon batches of blueberry wine,I usually use frozen berries but I've noticed that it usually stalls out at 10 percent after 7 days, then takes about 1 month to fully ferment.
but when I use fresh fruit, at the same time, same ph, temp, sugar content etc. fresh fruit fully. ferments steady in about 10 days to 2 weeks.
why would frozen fruit stall more?

 

[BigDaveK]

Weird.
I freeze the fruit from my yard and the few times I've bought frozen fruit it was always organic. I've never had a problem.

While it seems there's a direct correlation in your case, there are so many variables, physical and metaphysical. I'd swear my mood and the alignment of the planets play a role in my ferments. Sorry, I'm no help.

 

[Rice_Guy]

Like BigDave I run most fruit through the freezer. Like Dave I haven’t seen this?

? it is possible that the end of year ferments with frozen fruit are at 65F / basement temp and running at 75F would eliminate the issue. ,,, (first guess/ I see this in September vs November batches of apple)
? it is possible that some minerals (alkaline buffer salts) or sugars are crystallizing while frozen ,,, (with blue berry I don’t know what might crystallize/ lower pH has given me stuck ferments)
? back to temperature/ time of year, the solubility of CO2 is higher at low temperature > CO2 creates carbonic acid and drops the pH, ,,, yeast don’t like pH below 2.8.

 

[Ericphotoart]

Same here. I made a lot of batches using frozen fruits and never got stuck. Is your process exactly the same using fresh and frozen fruits? Kmeta, nutrients, yeasts ?

 

[Ericphotoart]

Also by frozen, do you mean frozen by you or bought at a supermarket?

 

[winechef]

My blueberries are bought frozen. no additives or chemicals it says but never really know.

they stall around 11 percent ABV. then finish off to dry 14% in carboy takes about a month. but my fresh peaches, plums, cherries, grapes ferment dry in less than 2 weeks with same conditions. it's just weird.

but maybe the frozen bags have a preservative and doesn't say

 

[Fruit]

I would try to find other frozen blueberries and ferment exactly same process. It will not answer your question but may help seeking it.

 

[wineview]

My blueberries are bought frozen. no additives or chemicals it says but never really know.

they stall around 11 percent ABV. then finish off to dry 14% in carboy takes about a month. but my fresh peaches, plums, cherries, grapes ferment dry in less than 2 weeks with same conditions. it's just weird.

but maybe the frozen bags have a preservative and doesn't say

Dragons Blood is made specifically with frozen berries.