I'm making a 5 gallon batch of cran-apple after succesfully making a one
gallon batch (using baker's yeast - please don't flame me), which turned
out really good considering the yeast. Anyway, I think I screwed up by
just sprinkling the yeast (Red Star's Montrachet) onto the must instead
of hydrating it first. After reading other posts on here about troubles
with Cranberry wines, I wonder if I screwed up by doing this. It is
still bubbling along, although my starting SG was 1.08 and after 12 days
it is only 1.062 at a constant temp of 69 degrees. Is this normal with
cran wines or should I be worried about the ph (which I have no way of
testing at the moment)? The 1st batch I did with baker's yeast
fermented for about a month and a half and then I racked and fined with
bentonite and let clear for another month and then added sugar to 2%
brix and it was really good. Should I be concerned with this slow
fermentation? I was thinking of introducing some Red Star Pasteur
Champagne yeast as I have read that this is more tolerant of temp and
alcohol levels. As these are the things I have on hand, will this work
or should I invest in some calcium carbonate? Sorry for all of the
questions but after that first batch tasted so good with baker's yeast
(my first fermentation experiment and now I've bought some of the more
professional equipment) I really don't want this to fail. TIA.

Darren Teague