Anyone do this with red star pastuer champagne yeast?
What's brewing? Well nothing yet.
And.... started this one. Only change was I had to use some pink lemonade concentrate in place of regular (they only had 6 regular concentrates). The only ingredient difference was "grape skin color".
And like a champ I dumped my started yeast in with the temperature of 111 degrees. What a noob mistake. Guess I buy more yeast tomorrow if it's not going.
Ok. So since it isnt going at all now I'm getting another pack of yeast today. Can I just use a cup of what's in the bucket now to make the starter?
That should be fine. Just sanitize whatever you scoop it out with.
It worked. She's going now. But what I have noticed is that some of the yeast is sticking to the pulp and it's all rising to the surface to make a yeasty, pulpy cap. Should I beat that down like I would with fruit, or just fix the lid and let it go?
Leave it be, it's fine.
I added 4 lime and 6 lemon to this, tastes great! I will carb up 3/4 then leave some still for comparison.