Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Hard lemonade won't start
Reply
 
LinkBack Thread Tools
Old 03-18-2009, 06:11 PM   #1
Mr. Nice Guy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Durango, Colorado
Posts: 342
Liked 3 Times on 3 Posts

Default Hard lemonade won't start

OK... I am making a gallon of hard lemonade. I used 2 cans of minute maid, RO water, 3 cups corn sugar, 3/4 tsp DAP nutrient, 1/3 tsp yeast energizer, and a starter made from lalvin K1V-1116 yeast. I let the starter go overnight and was using my lemonade must to feed it. I made a quart of starter! The og was 1.090.

I have the gallon on a heat mat and have been shaking it a few times a day. It has been 4 days now and I still see no bubbles. My limeade that is the exact same recipe but limeade and 2 1/2 cups of corn sugar, it is going just fine. The limeade starter got big much quicker though, I made a pint in 5 hours so I just pitched it.

I am pretty certain that my pH is too low, that is my problem I guess... How should I raise it, is Baking Soda ok? If I go my LHBS I'll see what they have.

I might just dump it, 4 days at 70-80 degrees, hmmm....

BTW, I have read a whole bunch of threads about this, just wanted some ideas. For some reason I can't find any info about raising pH in any of my brewing books or anything.

__________________

10/13 on the way - Strong Ale!


Mr. Nice Guy is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 08:33 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,661
Liked 138 Times on 131 Posts

Default

Try diluting it about 50%. That might change the pH enough to get things going.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 09:05 PM   #3
chefmike
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: north Georgia
Posts: 1,358
Liked 8 Times on 6 Posts
Likes Given: 10

Default

From my point of view the temperature is not an issue, as it is a sealed environment that had good sanitation. Give the yeast another chance to overcome.

BTW, will you do me a favor and go eat some Gazpacho's for me and then take a swing by Ska's? I lived in Pagosa for two years and I miss wasting days off in Durango!

__________________
Reformation Brewery: We went professional
Obsessing over: starting a local brewery (hence I am not here much these days!), Pickles, my wife, 2 year old and 5 year old, my chevy 6.5L diesel Suburban
Reading: fall of giants by ken follett
Building: gardens, recipes, and trailer mounted smoker/ wood pizza oven
chefmike is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 09:36 PM   #4
scinerd3000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Milton, De
Posts: 2,155
Liked 10 Times on 10 Posts
Likes Given: 29

Default

i just did the same thing only using real lemons. Im guessing its much more acidic and its going fine. Went with montrochet....just for the hell of it i guess- hydrated the packet and pitched. Its going just fine with the acidity. Give it time. Mine took 5 days to really get going. Keep in mind lemon juice is not a cohesive growing environment for anything...

I would take a gravity sample and if it hasent changed you could add some Baking Soda (sodium bicarbonate) to get the ph down slightly as i dont see any reason that shouldnt work. It would be better than dumping it at the very least. Be ready for bubbles though

__________________
On Hiatus: Brewing at work....

scinerd3000 is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 09:47 PM   #5
avaserfi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: College Station, TX
Posts: 633
Likes Given: 5

Default

Quote:
Originally Posted by scinerd3000 View Post
i just did the same thing only using real lemons. Im guessing its much more acidic and its going fine. Went with montrochet....just for the hell of it i guess- hydrated the packet and pitched. Its going just fine with the acidity. Give it time. Mine took 5 days to really get going. Keep in mind lemon juice is not a cohesive growing environment for anything...

I would take a gravity sample and if it hasent changed you could add some Baking Soda (sodium bicarbonate) to get the ph down slightly as i dont see any reason that shouldnt work. It would be better than dumping it at the very least. Be ready for bubbles though
I'm curious to hear how yours turns out. I used Motrachet the first time I made hard lemonade and the stressful environment caused the yeast to produce H2S (common for the strain if stressed). The lemonade was undrinkable, it reeks of burnt rubber.

Some information on the subject: VAWA Winemaking Techniques, Hydrogen Sulfide
__________________

Andrew

avaserfi is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 09:50 PM   #6
scinerd3000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Milton, De
Posts: 2,155
Liked 10 Times on 10 Posts
Likes Given: 29

Default

Quote:
Originally Posted by avaserfi View Post
I'm curious to hear how yours turns out. I used Motrachet the first time I made hard lemonade and the stressful environment caused the yeast to produce H2S (common for the strain if stressed). The lemonade was undrinkable, it reeks of burnt rubber.

Some information on the subject: VAWA Winemaking Techniques, Hydrogen Sulfide
knock on wood....well see. Next time i try im going to try cote de blanc and see if it comes out any better. I have a lemon tree and i had more than i knew what to do with at the time so it ended up kinda rushed. Yooperbrew has a lemonaid recipe from cans but i was unable to find any for real lemons. What temp did you ferment at? and for how long. OG? etc..
__________________
On Hiatus: Brewing at work....
scinerd3000 is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 09:54 PM   #7
EoinMag
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Dublin, Ireland.
Posts: 1,178
Liked 60 Times on 39 Posts
Likes Given: 58

Default

I made some lemonade recently using KV 1116, normal sodas take 24-48 hours, the lemonade took over a week just to carb up, while in the hot press, so about 78F.
I was also using fresh lemons.

I know it's not the hard lemonade you want, but it takes a while longer and it must be the acidity. It might be worth stepping up the concentration of lemon or concentrate over a few tries like with mead.

__________________
EoinMag is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2009, 10:09 PM   #8
avaserfi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: College Station, TX
Posts: 633
Likes Given: 5

Default

Quote:
Originally Posted by scinerd3000 View Post
knock on wood....well see. Next time i try im going to try cote de blanc and see if it comes out any better. I have a lemon tree and i had more than i knew what to do with at the time so it ended up kinda rushed. Yooperbrew has a lemonaid recipe from cans but i was unable to find any for real lemons. What temp did you ferment at? and for how long. OG? etc..
I used Yooper's recipe actually. OG 1.072 - SG 0.994. Took about a week to get real activity going and I fermented around 70*F even for another couple weeks. From what I have read the flavor/smell doesn't go away, but I have the bottles anyways and I open them every so often out of curiousity. No sign of the stench leaving so far.
__________________

Andrew

avaserfi is offline
 
Reply With Quote Quick reply to this message
Old 03-19-2009, 02:52 AM   #9
Mr. Nice Guy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Durango, Colorado
Posts: 342
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by chefmike View Post
From my point of view the temperature is not an issue, as it is a sealed environment that had good sanitation. Give the yeast another chance to overcome.

BTW, will you do me a favor and go eat some Gazpacho's for me and then take a swing by Ska's? I lived in Pagosa for two years and I miss wasting days off in Durango!

I was just at Ska this afternoon getting some brewing supplies! Now I just have to swing by Gazpachos for you.

I got some calcium carbonate at Ska today, what do ya'll think of using some of that? It mentions that it takes a month to clear but that doesn't really seem like a problem.

Thanks everyone for all the responses they are much appreciated.
__________________

10/13 on the way - Strong Ale!

Mr. Nice Guy is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2009, 07:35 PM   #10
Mr. Nice Guy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Durango, Colorado
Posts: 342
Liked 3 Times on 3 Posts

Default

Here is an update so maybe this will be useful in the future...

I added some more water to it on 3-18 in the early afternoon. By that evening there was no activity so I added about 1/2 tsp of the Calcium Carbonate to raise the pH. Later that evening I saw a bubble or two rising from the bottom of the fermenter. Over the last few days it has slowly picked up and now I have some airlock movement! I think it should turn out nicely, I'll let ya'll know here in a month or so.

__________________

10/13 on the way - Strong Ale!

Mr. Nice Guy is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hard Lemonade Yooper Wine 391 07-13-2013 05:15 PM
Does this Hard lemonade look ok? (with pic) davevg Cider Forum 12 08-20-2008 11:05 AM
hard lemonade btencate Cider Forum 4 04-15-2008 11:19 PM
hard lemonade help! fleas Beginners Beer Brewing Forum 3 05-13-2007 05:30 PM
Hard lemonade jjsscram General Chit Chat 18 04-07-2005 02:35 PM



Newest Threads

LATEST SPONSOR DEALS