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Old 03-25-2013, 01:28 PM   #311
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Mine had totally stalled out too, after I had repitched. I figured I would give it another shot and racked it from a bucket to a carboy to see if that might make a difference. It did...an hour after moving it I started getting action in my airlock. Slow, but at least it's moving again.

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Old 03-25-2013, 01:36 PM   #312
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Well, I cracked open a bottle of this last night and let me tell you Rocket fuel! lol This is to be expected as it's so hot, and so young. I don't really care to have a hard punch that must rest for months and months before it is drinkable. I must say I'm a bit embarrassed, I drank this one and that's all she wrote for me. But at around 14% I guess that's not so bad. It was tasty, but very hot. Next time I will cut the sugar down (maybe half) and go ahead and up the fruit punch. With the massive alcohol heat it's a bit weak in flavor. I shall see how that goes, I will do another 3 gallon batch to try it out. Remember that this was a complete off the cuff experiment and for what it is, this is not a bad turn out. Now time to tweak.
Couldn't you just add a couple more cans of concentrate to add some flavor and chill the heat a bit??
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Old 03-25-2013, 06:58 PM   #313
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Oh I'm sure you could, wish I would have done that before bottling. Its sou ds writes but the taste was not so bad before bottling. In the bottle, most if the pulp and color settled out. My guess is a lot of the fruit flavor was in the grub.

The Hyvee fruit punch is pretty citrusy. Think wedding fruit punch, as opposed to coolaid fruit punch. I'm going to try to add some grenadine to some and see what that does.

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Old 03-28-2013, 06:11 PM   #314
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This question has probably been answered somewhere on these threads. I was wondering if anybody had pitched onto

a belgian yeast cake or cider cake? I have both. Should i wash the yeast? Add some nutrient? Wine soaked raisins keep

dancing in my head. I'm in the process of tapping a few maple trees, not sure if using the sap in hard lemonade is a good

idea. Going to get some boiled down sap into my cider though. Thanks for any anwers.

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Old 03-28-2013, 09:26 PM   #315
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This question has probably been answered somewhere on these threads. I was wondering if anybody had pitched onto

a belgian yeast cake or cider cake? I have both. Should i wash the yeast? Add some nutrient? Wine soaked raisins keep

dancing in my head. I'm in the process of tapping a few maple trees, not sure if using the sap in hard lemonade is a good

idea. Going to get some boiled down sap into my cider though. Thanks for any anwers.

I know somewhere in this thread someone said they pitched on an apfelwein yeast cake which is a cider/apple wine. Can't recall how successful they were with it, you'll have to go back in the thread and check.
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Old 04-06-2013, 07:18 PM   #316
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Lemonade fermenting for over 6 weeks, and only down to 1.090. Any suggestions before I dump it? I think this one has tied up one of my 5 gallon carboys too long.

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Old 04-07-2013, 01:22 AM   #317
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Take out a gallon, dilute it, and see if it'll go. You don't have to add back a whole gallon of water, but just take some of the stress off the yeast. Save the gallon and add it back in when you rack to the bottling bucket. If it doesn't take off for you.... sad times

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Old 04-07-2013, 01:31 AM   #318
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sounds like a good recipe!!

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Old 04-07-2013, 03:59 AM   #319
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Well its been a long ass time, lemonade is down to about 1.020. Tastes awful. Not too sure if I'm gunna bottle and see what happens or just toss it. Too bad, I was excited for this one, maybe give skeeter pee a try next time

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Old 04-07-2013, 03:23 PM   #320
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Well its been a long ass time, lemonade is down to about 1.020. Tastes awful. Not too sure if I'm gunna bottle and see what happens or just toss it. Too bad, I was excited for this one, maybe give skeeter pee a try next time
Don't know why we're all getting such mixed results.

I'm starting this brew up soon and see what the deal is.
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