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Old 12-02-2011, 11:00 AM   #1
Derrick123
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Default Stalled lemonade

Hi,

I have a lemonade that has stalled. Here are the particulars

October 23, 2011: added slurry of two yeast packs. Reading was 1.080

November 12, 2011: racked to Carboy. Reading was 1.036. Racked a bit early as I was going to be away from home for a while.

December 2, 1011: reading is still 1.036. Lots of bubbles in the wine thief when I took a sample.

I have not stirred since it's in the Carboy but I have shaken the Carboy a couple of times.

I tasted it on December 2, 2011 and it has a bit if yeast taste and it is starting to taste dry a bit.

Should I stir to try to get it going again? As is, I would say it's at about 5% alcohol which is ok for us. Maybe I should rack it off the lees and let it clear??

What do you think?

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Old 12-02-2011, 05:36 PM   #2
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1) slurry from two yeast packs, e.g. you made a starter and let it rehydrate and be all happy before you tossed it in?

2) if you read the lit on skeeter pee, evidently lemonade is hard to ferment because of the acidity. can we get more info re: the particulars of the recipe?

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Old 12-02-2011, 06:25 PM   #3
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Hi,

Thanks for your message. I made a slurry adding a cup or so at a time until I had about 16 cups. It sat for about 24 hours before I pitched it.

In the first 16 days it went from 1.080 to 1.036, so it was doing well. It stalled when I transferred to the Carboy.

The recipe is:
10 cans of lemonade
Sugar (enough to bring gravity to 1.080)
4 tsp nutrient
4 tsp energizer
4 campden tablets
2 packs of yeast.

Campden tablets were added to the must 24 hours before I added slurry.

Thanks for any direction on what to do from here.

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Old 12-02-2011, 11:50 PM   #4
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Bumping up in case you have some suggestions.

Thanks

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Old 12-03-2011, 03:08 PM   #5
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Hi,

Given the information above, would you say it would be a good idea to gently stir it to have the yeast suspended again?

I did try to shake the Carboy a bit but that did not seem to help.

Thanks

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Old 12-04-2011, 01:52 PM   #6
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Hi, on December 4, 2011 I gave it a gentle stir in the Carboy in the hopes it would suspend the yeast and get the fermentation going again. There is A LOT of gas in it. Just small gentle stirs created a lot of foam and small bubbles... More than you would get in champagne.

Should I stir daily to get ride of them?

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Old 12-04-2011, 02:19 PM   #7
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Originally Posted by Derrick123 View Post
Hi, on December 4, 2011 I gave it a gentle stir in the Carboy in the hopes it would suspend the yeast and get the fermentation going again. There is A LOT of gas in it. Just small gentle stirs created a lot of foam and small bubbles... More than you would get in champagne.

Should I stir daily to get ride of them?
I realize that you need answers- but I have none to give. I have no idea what to do. If you want to call it done and drink as is, that would be ok but I'd be concerned about bottle bombs. If you want to make a yeast starter and see if it'll restart, that might work (but probably not).
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Old 12-04-2011, 02:54 PM   #8
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Hi Yooper,

I certainly don't see often that you are unsure what to do. Ha, Ha. I have learned a lot from you!

I think I racked from the primary to Carboy too early; it seemed to have stalled the fermentation.

I hope the stirring will suspend the yeast and kick start it again. Do you think it would be helpful to stir to release the gas?

If this was yourwhat would you do.

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Old 12-04-2011, 09:07 PM   #9
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Hi Yooper,

I certainly don't see often that you are unsure what to do. Ha, Ha. I have learned a lot from you!

I think I racked from the primary to Carboy too early; it seemed to have stalled the fermentation.

I hope the stirring will suspend the yeast and kick start it again. Do you think it would be helpful to stir to release the gas?

If this was yourwhat would you do.
Well, I would have waited to rack until it was ready to be stopped. But as it's too late for that now, I'd be inclined to let it sit and clear and drink it when clear.
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Old 12-04-2011, 09:21 PM   #10
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Hi,

Thanks for replying.

Lesson learned for me!

That's what I will do.

Thanks again.

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