Originally Posted by MrBoogaloo
I re-pitched three times over an 8-day period before my last 5-gallon batch finally took off. My final (successful) pitch consisted of just sprinkling a packet of Lalvin 1118 on the top and putting the sanitized cloth back over the primary bucket.
Lemonade can be a hard ferment to get started, due to the acidity. I have a hard lemonade recipe posted (under my avatar, or in the recipe database in the "wine" section) that has some directions on how to get wine yeast going in such an acidic environment. Once it gets going well, then you're set.