Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > HELP!!! Hard Limeade

Reply
 
LinkBack Thread Tools
Old 05-21-2008, 01:23 AM   #1
BigAl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 31
Default HELP!!! Hard Limeade

Trying to make a hard limeade for my wife and her friends. I've been brewing for 4 years have never had problem getting fermention to start. I went to local hbs store they suggested using lalvin 1118 for my yeast for this. So here is my reciepe as well as what I did.
10 cans limeade concentrate.
10 lbs cane sugar
4 gallons purified water'
Lalvin 1118 yeast.
5 campden tablets.
I combined the 10 cans of concentrate, 10 lbs of sugar and 3 gallons of water together inmy bottling bucket. I transfered this over into 5 gallon carboy droped 5 campden tablets in per instruction from lbs to kill any nasty that might be in sugar let sit for 30 hours then rehydrated yeast with 2 tbs of yeast nutrient. I added this to fermenter as well as 3 more tbs of nutrient and another pkg of lalvin 1118 yeast. Went to bed this was around 1 am got up at 8 and had all kinds of limeade form in airlock. Cleaned out airlock and when I got back home 12 hrs later I had no action in fermenter. I took my stirrer that hooks to drill and stirred this for 5 minutes.
and reattached air lock. Got up next morning still nothing as far as air lock. I restired again and didn't get any action again in 12 hours. I got up the next morning and stirred the limeade and added a pkg of nottingham yeast and now that it has been 2 days and I'm still not seeing anything I need HELP!!
What do I need to do to get fermention started.

__________________
BigAl is offline
 
Reply With Quote Quick reply to this message
Old 05-21-2008, 07:28 PM   #2
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

Are you certain there are no preservatives in the Limeade?

I am drawing a blank here. Have you taken any gravity readings? What do they indicate? Is the vessel leaking, and hence not showing activity via the airlock? Just suggesting avenues of approach. What temperature?

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 05-21-2008, 08:42 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,707
Liked 4364 Times on 3173 Posts
Likes Given: 849

Default

Well, lemonade was my hardest ferment ever to get going, because of the acidity, the yeast didnt' like it at all. So, check the ingredients on the limeade can, just to make sure there isn't any sorbate. check with your hydrometer just to see where you're at, too.

Then, if it's still not going, get a fresh package of wine yeast (the 1118 is fine), and take out some of your must. Rehydrate the yeast in water and a pinch of sugar, and then when that's nice and foamy, add a teaspoon of your must. Dilute the must that you've already removed for this, and add some more diluted must a little at a time, every couple of hours, until it's going well and not stopping. Then add some straight must a little bit, the same way. In three days, you should really be going.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 05-21-2008, 09:02 PM   #4
BigAl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 31
Default

Checked reading nothing going on. I checked before purchasing the limeade for sorbates and did not see on label anywhere. My concern was campden tablets as I have never used before. Local guy said just drop them in when I wasn't seeing any signs of fermentation I googled the tablets and it said to crush them. I would of thought that they would of dissolved by the time I added the nottingham yeast but then since I still didn't get signs I came to place that I was sure could help. I will boil a little sugar and rehydrate a yeast with some nutrient and start adding some of the limeade must. Thanks for the help.

__________________
BigAl is offline
 
Reply With Quote Quick reply to this message
Old 05-21-2008, 09:05 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,707
Liked 4364 Times on 3173 Posts
Likes Given: 849

Default

The campden isn't a problem- I use it in all of my wines. It's the acidity that causes the problems with lime/lemonade. Yeast don't like a terribly acidic environment, and don't do well without a starter in that situation. If you really "baby" a starter, and get it going well, and graduallly add more must, it'll eventually acclimate to its environment and work out ok. It definitely was my most challenging fermentation.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 05-21-2008, 10:27 PM   #6
BigAl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 31
Default

Thanks again got a starter going now will keep adding a little more corn sugar as well as nutrient and must to get it going. I've never had a problem with beer but wanted to try something different. Will make big starters for stuff like this from now on.

__________________
BigAl is offline
 
Reply With Quote Quick reply to this message
Old 05-21-2008, 10:30 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,707
Liked 4364 Times on 3173 Posts
Likes Given: 849

Default

Quote:
Originally Posted by BigAl View Post
Thanks again got a starter going now will keep adding a little more corn sugar as well as nutrient and must to get it going. I've never had a problem with beer but wanted to try something different. Will make big starters for stuff like this from now on.
I wouldn't use any corn sugar now that it's going a little (the starter, I mean). You want to acclimate it to the acidity, and the simple sugars in corn sugar won't do that. Now that it's going, just use a little diluted must, gradually increasing the amount and strength, until in a couple of days you're adding straight must.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 05-21-2008, 10:52 PM   #8
BigAl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 31
Default

Ok. I'll do that.

__________________
BigAl is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2008, 12:04 AM   #9
sittingturbo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: San Diego, CA & Fort Benning, GA, Fort Benning, GA
Posts: 181
Default

This is good to know, I am always looking for new alcohols for the SWMBO who has celiacs. I would have thought it was the tablets also, but that most likely stems from the fact that I have never used them.

__________________
Primary: None
Secondary: None
Kegged/Bottled: None
Upcoming: None
sittingturbo is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2008, 03:42 AM   #10
BigAl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 31
Default

Well I've been babying my starter along since the other night. Just got home from work and added a little stright must this time to see if it will continue to go. Will keep adding until I go to bed then add to fermenter in the morning. Only other question is do I need to dump or do you think it will be ok since it has set it fermenter now for a week? Tastes sweet because of sugar but I don't detect any other off flavors.

__________________
BigAl 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 Limeade SueMac Wine Making Forum 14 06-21-2013 11:05 AM
hard iced tea and/or hard lime (like mike's) DrDuckbutter Recipes/Ingredients 10 06-20-2011 05:31 PM
WTF How hard is it to put on a lug nut?? jgln General Chit Chat 26 08-28-2009 06:08 PM
Will frozen limeade harm my yeast? fat x nub Recipes/Ingredients 13 06-23-2008 03:34 AM
hard ice tea? 99expo Cider Forum 14 10-12-2006 06:49 PM