Red Raspberry Jam is stuck

[Sammyk]

I had the same problem with the blackberry jam. Stuck at 1.020 for 2 days now.

I started my cherry wine the day after the red raspberry jam and it is down to 1.000

When the blackberry jam stuck, I stabilized and fined but I would rather not do this with the red raspberry.

What to do?

 

[Deezil]

What yeast did you use?
What was the starting SG?
Is the temp up around 75F? It could help
Did you add pectic enzyme/nutrient/energizer?
Did you aerate in the beginning?
Did the jam have any funky ingredients in it?

 

[Sammyk]

Red Raspberry Jam

For 6 Gallons.

12 Jars of fruit jam or preserves (18 oz jars)

6 Lbs sugar DO NOT ADD SUGAR until SG is tested

6 teaspoons pectin enzyme - teaspoon per gallon

6 yeast energizer - teaspoon per gallon

6 teaspoons yeast nutrient

12 teaspoons acid blend (and will adjust for lower or higher acid fruit)

3/4 teaspoon liquid tannin

Water to make six gallons AFTER testing SG and it should be

1.080, nothing over 1.85 and nothing lower than 1.75


Add nutrient and energizer 12 hours after starting

Add yeast starter 12 hours after above

I followed the above recipe and the SG was between the above, just don't remember exactly

I did not write down the yeast but I think it was EC118 started on 5/29 (7 days ago)

Fermentation started less then 12 hours later and foamed for a few days. I did another post that I would like to add chocolate when I rack to 1 gallon carboys.

I am worried because my blackberry stuck for over a week at 1.020. It is warm here, I am in NC so being too cool is NOT a problem.

 

[Sammyk]

I forgot to add, I am stirring at least 2 times a day.

 

[Julie]

be patient Sammy, it may not be stuck just slowing down, keep doing what you are doing and give it another week before you take a reading.

 

[Sammyk]

Should I test the pH?