I have hard lemonade problem. I made a starter with 1/2 pound of table sugar, a bit of lemon juice and a quart of water two weeks ago. I pitched two packets of Red Star Champagne yeast, and I had good activity with a few hours. Over the next few days I added a bit more lemon juice, and when things slowed down to a stop I added a bit more sugar and got more activity. I thought I was in good shape.
Fast forward to Saturday. I mixed up my batch of lemonade (no sorbate or additives) with 1/2 the lemon juice I normally use and 10# of table sugar. My plan was to add more lemon juice once fermentation kicked in. I pitched the starter, but now after 3+ days I have hardly any fermentation activity.
I used this same method last Summer and it worked out just fine, although fermetation was slow....took 5 weeks to reach desired FG.
I did not add any yeast nutrient. Should I now???
Any help is appreciated.