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In this way you will find only smelled spoiled juice at the end..


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Cranberry juice is rather acidic, so the yeast may have a hard time completing fermentation due to the acid content. However, assuming that won't be an issue, and taking into account you are using bread yeast I would expect to have fully fermented "wine" after about 3 weeks. Did you take a hydrometer reading? If you took an initial gravity reading you could ...


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Grape skins have wild yeast on them that will, in time, ferment the grape juice. Depending on the particular blend of yeast on your grapes, you may get complete fermentation, or the yeast may have low alcohol tolerance and the fermentation will halt before all the sugars have been consumed. Yeast contribute to the flavour profile of the wine, and ...


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tl;dr - Yes. It is definitely possible for wine bottles to break or explode, but I've seen many more stories of homebrewers having the corks pop out. I have, however, personally witnessed a commercial "organic," "no sulfites added" wine blow out the bottom of its bottle sitting on the shelf in a grocery store. Most likely, this depends on how secure the ...


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In the past I've only gotten bombs when I had put too much sugar into the bottle when conditioning, and it has always happened within a week or 2. I think also with wine bottles being a thick as they are they are a bit tougher. If you haven't added extra sugar for bottle carbonation then there must've been some residual left in there when you bottled the ...



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