mystery ingredients impeding fermentation

[john west]

I wish to liven up a brew with some blackcurrants, but have run short of
blackcurrants.

So now I'm thinking of adding some ready made blackcurrent jam from the
shop. Which after all, is mainly half black currents and half sugar.

But I'm wondering if any of these 'added' ingredients in the jam are
some sort of preservative and which might shut down the fermentation?

They are: citric acid, pectin, acidity regulator ?, sodium citrates and
firming agent calcium chloride. Are any of these additions likely to
impede the fermentation? Thanks.

[Robert]

Post by john west
I wish to liven up a brew with some blackcurrants, but have run short of
blackcurrants.
So now I'm thinking of adding some ready made blackcurrent jam from the
shop. Which after all, is mainly half black currents and half sugar.
But I'm wondering if any of these 'added' ingredients in the jam are some
sort of preservative and which might shut down the fermentation?
They are: citric acid, pectin, acidity regulator ?, sodium citrates and
firming agent calcium chloride. Are any of these additions likely to
impede the fermentation? Thanks.

Citric acid is used to adjust acid in wine making.
Pectin will not affect fermentation but it my form a cloudy haze. You can
use a pectin enzyme to prevent this.
Calcium Chloride is used to adjust the water mineral content in brewing.
Sodium citrates is an acidity regulator and is used as a preservative. It is
the only one in the list that may give you problems. You can make your
starter and use a little to try to ferment some of the jam in a small jar.
Put the starter in you refrigerator till after the test. Just set it out at
room temp before you pitch it.


Robert

[Ed Pawlowski]

On Sun, 03 Nov 2013 19:24:42 +0000, john west

Post by john west
I wish to liven up a brew with some blackcurrants, but have run short of
blackcurrants.
So now I'm thinking of adding some ready made blackcurrent jam from the
shop. Which after all, is mainly half black currents and half sugar.
But I'm wondering if any of these 'added' ingredients in the jam are
some sort of preservative and which might shut down the fermentation?
They are: citric acid, pectin, acidity regulator ?, sodium citrates and
firming agent calcium chloride. Are any of these additions likely to
impede the fermentation? Thanks.

Given all the additives you may get some cloudiness. You really need
a better source of jam as all of those ingredients are not needed.