Ok so I started a batch of hard lemonade about 5 days ago. I haven't seen any real fermentation activity, and my hydrometer broke, so I haven't been able to take a reading.
The recipe is as follows.
10 cans of frozen lemonade concentrate
5lbs sugar
Montrachet Wine yeast.
Yesterday I pitched some yeast nutrient and yeast energizer into the bucket.
Today when I got home from work, I opened the bucket and found that there is a somewhat thick foamy layer on top of the lemonade....
Is this normal? I have never seen this kind of reaction with montrachet.
Sounds like fermentation to me! I get that reaction with Red Star Champagne yeast, too. Can you smell lemonade? My limeade has been going for 5 days and the aroma is divine!
Go ahead and sanitize a big spoon, and stir it up. It should have lots of bubbles, and be making bubbling noises when you do it. (Oxygen is actually good for it at this point- it's good to stir it up in primary). It should be bubbly and almost sound like Rice Krispies!
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Hard lemonade question....
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