john0 Posted August 16, 2015 Share Posted August 16, 2015 Hi Guys, I've got a very small quantity of blueberries fermenting in a 3 gallon carboy. The initial puree was thicker than any other fruit I;ve experienced, almost like pudding. I mixed in yeast, some nutrient and a proportion of enzyme to thin out the mixture. It started bubbling after about an hour and has been going steadily for about 3 days now. Here's what I'm worried about: The mixture developed a solid mass that is gradually breaking down. That is, you can see pure blueberry juice at the bottom of the mass increasing in volume, but the contents are still mostly solid. I wonder if there might be oxygen trapped inside that mass and therefore danger of evil bacteria growing inside it. I would like to add a little more enzyme and agitate the solid part to try and break it down a little, but I fear exposing the wash to air and ruining it. I could do it relatively quickly but I wonder if it's worth the risk. I could just be patient and hope it breaks down over the next fortnight. Any advice? Thanks! -j Link to comment Share on other sites More sharing options...
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