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Old 03-31-2011, 03:15 AM   #11
speedster00
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I did, but I have more yeast so I could pitch again..

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Old 03-31-2011, 04:10 AM   #12
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Test the PH in it... If it's below 3.2, add some potassium carbonate to increase the PH to at least 3.2... Otherwise, you're probably looking at about a week before things take off well...

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Old 03-31-2011, 11:13 AM   #13
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gotcha. so low PH stalls the yeast. But I just let it set it "should" get going? or is raising the PH necessary?

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Old 03-31-2011, 02:08 PM   #14
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All depends on how low the PH actually is... If it's really low, not much will probably happen... OR it will take forever to get going, be slow to ferment, and such... Right now, I suspect the low PH is stressing the yeast (not a good thing at all)...

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Old 04-06-2011, 02:28 AM   #15
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So here's my update. On day 6 I checked my gravity and it was 1.044. Down from a
Starting 1.05. Today I checked it again and no change which is day 10. I checked the lemonade I used and it didn't list any preservatives. So I added 4 pounds of sugar, made a yeast starter and re-pitched with some nutrient. As soon as I put the airlock on I had some airlock activity. I will say that over the past week I have only had a towel on the carboy. But judging by the gravity, there hadn't been any yeast activity. So now my gravity is 1.068. Maybe repitching and adding sugar fired it off? I haven idea how this will turn out...hopefully this last pitch and sugar will take it down to a good level and maybe salvage my batch. Any thoughts?

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Old 04-06-2011, 02:31 AM   #16
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I would seriously check to see what the PH is... In the threads on Got Mead? they talk about serious lag time from when the yeast was pitched to actual good fermentation (1-2 weeks)... One person decided to correct the PH early and his took off much faster. Which is one of the reasons why I adjusted mine before pitching the yeast in...

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Old 04-06-2011, 02:34 AM   #17
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I think I need to. I'm going t have to go get some ph strips at my lhbs.

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Old 04-06-2011, 02:36 AM   #18
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i keep hard lemonade, and i use 11 cans for 5 gallons, and either montrachet or pasteur red wine yeast. i also add 4 lbs table sugar. boosts it to 14%. after 30 days, potassium sorbate. a few days later, keg or bottle

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Old 04-06-2011, 02:40 AM   #19
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They should have one set for beer, and the other for wine... I'd get both, so you have them on hand... Also get some pot. bicarb. while you're there to adjust the PH as needed.

I'm already planning my next batch of hard lemonade... I'll be using a 5 gallon carboy, so that I don't need to use a blow-off tube. I'll also probably use regular sugar instead of honey... Still leaning towards unprocessed/raw sugar over table sugar though.

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Old 04-06-2011, 02:41 AM   #20
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Thanks lumpher. What I pitched was mantrachet yeast. I basically am trying the same thing you make. Do you use an airlock or just a towel? And, do you know what you final gravity is? Is the table sugar all you ad or do you have to back sweeten? Thanks for the help. I hope I havent messed this up....

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