Blackcurrant wine CJJ Berry recipe

[Applesnmore]

After some thought please.
3 weeks ago I made 10l of blackcurrant by crushing 3kg of blackcurrants and adding 3kg sugar dissolved in 6 litres of water. Added 2 campden tablets, then 2 days later strained and added pectolase and nutrient.
Put into 2 demijohns, temp 23C so added yeast (1 pack of Harris's AP yeast, split btween the two).
Checked the SG1.126!
No fermentation.
Last week added Young's restart yeast.
Again no action.
Temperature ok, juice still states weet not leaking airlock.
I suspect the SG is too high for the yeast. I don't want to dilute the juice (=diluting flavour in my head) to lower the SG.
Any thoughts would be appreciated


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[Zephyr259]

Very odd, I made the CJJ Berry recipe from the red book, think it was 1.75 kg currents and 1.5 kg sugar in 4.5 L. Started off the scale of my hydrometer... I estimated 1.145 sg, it fermented fine using Lalvin RC-212.

Maybe there's too much acid for the yeast? Blackcurrants can be very high acid.

Edit, wrong way round, 1.5kg currents, 1.75kg sugar

 

[Applesnmore]

Nice thought Zephyr.
Can see me calling in the HBS tomorrow for an acid test kit and some potassium bicarb

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