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Old 02-07-2011, 10:16 PM   #1
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Default Hard lemonade just now starting to ferment

I bottled 1 gallon of hard lemonade on Jan 30th and today (Feb 7th) it is now starting to ferment!! Does it usually take that long to get going? I made a warm starter with the yeast and 1/4 cup 95 degree water which sat for 15 min.

2 Cans Minute Maid Concentrate
4.2oz corn sugar
1/2 package red star champagne yeast.
OG-1070

thanks!



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Old 02-07-2011, 10:46 PM   #2
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Well, I can't say whether it's normal or not, but I'm in the process of making my first cider...

5 gallons unpasteurized cider
4 zested oranges (and one lightly squeezed)
1 lb wildflower honey
1 lb dark brown sugar
4 sticks of cinnamon
1 package red star champagne yeast

I made a warm starter as well - 2 oz's water for about 20 minutes before pitching.
I started it just yesterday and have no fermenting yet, but I was planning on giving it a few days before I tried a new package of yeast...

I'll keep an eye on this thread - let me know if it continues or freezes up again.

Sounds good, btw!!!



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Old 02-08-2011, 03:35 AM   #3
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Quote:
Originally Posted by DogFace_Brewing
I bottled 1 gallon of hard lemonade on Jan 30th and today (Feb 7th) it is now starting to ferment!! Does it usually take that long to get going? I made a warm starter with the yeast and 1/4 cup 95 degree water which sat for 15 min.

2 Cans Minute Maid Concentrate
4.2oz corn sugar
1/2 package red star champagne yeast.
OG-1070

thanks!
Idid a hard lemonade last year that took three attempts to get fermentation started. Once it took off it was great. I ended up mixing some of the must with a pack of yeast and put it on my sir plate. I think it was yopper who I got thexrip from. An old thread but work great. Good luck and enjoy.
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Old 02-08-2011, 02:26 PM   #4
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I thought you're suppost to bottle ofter you ferment.

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Old 02-08-2011, 02:30 PM   #5
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Hopefully, you misspoke and didn't bottle and it's in the fermenter.

Lemonade is my HARDEST ferment! If you read my recipe, I talk alot about how to get it going. The acidity is a killer.

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Old 02-10-2011, 08:26 PM   #6
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Just wanted to post my own update - my cider started fermenting healthily last night and is still going strong today - took about 5 days from being pitched.

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Old 02-11-2011, 02:37 AM   #7
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Quote:
Originally Posted by Yooper View Post
Hopefully, you misspoke and didn't bottle and it's in the fermenter.

Lemonade is my HARDEST ferment! If you read my recipe, I talk alot about how to get it going. The acidity is a killer.
Yep...I meant I put ingredients in the bottle (1 gallon jug) to ferment, not bottle like secondary. I will take a look at your info...Thanks Yooper!!
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Old 02-11-2011, 10:09 PM   #8
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I've never found it hard to start the ferment, but to get a good tasting product is difficult. Any fresh lemon you use in the fermenter is almost tasteless after fermentation. I ended up having to use freshly squeezed lemon juice in each bottle for a lemon taste (not complaining, it came out brilliantly).



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