Bubbling fast enough?

[Bozuit]

Currently I have 3x 1 gallon demijohns going at the moment. Two are Strawberry Ribena wine and one is Sainsbury's blackcurrant high juice. I boiled all three to remove preservatives, but the blackcurrant was slow to start. I added extra yeast, and the blackcurrant has caught up a little bit, but yesterday I fitted airlocks and the blackcurrant bubbles about once every four seconds, compared to just over once per second for the strawberry. I've been checking it every day so I don't think there's any chance the blackcurrant could be slowing down due to being almost done. The strawberry was started a few days before (although disrupted as I made a mistake with the recipe and had to expand to 2 gallons to comepensate). All three demijohns are in the same place so conditions are the same.

Is it normal to have this kind of difference in fermentation? And is there any chance the blackcurrant needs more time without an airlock, so the yeast can reproduce more?

 

[Grumpy Jack]

I've had two demijohns with exactly the same ingredients in them merrily bubble away side by side at different rates so I don't think that you need to worry as long as something's happening as opposed to nothing happening...

 

[emmaann17]

hi bozuit IAM having the same problem ere with straberry wine too. slow starting off etc. let u no wot people say eh?? :

 

[Moley]

Is it normal to have this kind of difference in fermentation?

Yes, quite normal. Cordial wines can be slow starters anyway, but different fruits and different acid levels also contribute.

The must needs a bloody good shaking to get some oxygen into it before you add the yeast, but don't mess about with removing airlocks now. Don't shake it now either, it could erupt.

 

[Bozuit]

Thanks for all your replies. I'll leave it as it is now and hopefully it will all work out. More questions coming soon no doubt :)