Darren,

Check the similar thread of 2/9/06. Cranberries contain natural Benzoic
acid, which is a preservative & inhibits yeast growth.

Try making a starter and adding your cranberry must to it in small,
increasing increments. Say, a cup of must to a quart of active starter,
then a pint when it's fermenting well again, then a quart, etc. Keep
adding 50% of your fermenting volume, if it will tolerate it. This
method works well for a lot of stuck fermentations, and may work here too.


--
Mike MTM, Cokesbury, NJ, USA

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