Since I had enough sloes left over after doing this year's sloe gin, I have a demijohn of sloes fermenting - the first home brewing I've tried. About 2kg of sloes, boiled down with 2kg of sugar, and some wine yeast provided my more experienced brewers.
It's clearly fermenting, but is going very slowly - only one 'glub' through the air lock ever thirty seconds or more. I tried adding even more sugar, and it didn't help.
There's a lot of non-sugar material in there, so is this sloth to be expected? Does it indicate that the yeast is processing the more complex fruit sugars instead of the simple sugar? Is it just going to produce the right result very slowly, or will it fail? Is there anything I can do to find out what's going on in there?