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Old 07-12-2013, 05:45 AM   #391
pkrath84
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Hey all,

I started a hard lemonade on my own before discovering this thread and I've run into a "problem."

When I made this (started 6/5/13), I just pitched dry yeast straight into 1 gallon of store bought organic lemonade along with anough dextrose to bring gravity to 1.065. I used 1/5 pack of red star champagne yeast when I pitched.

Things started off ok, albeit slowly (I added yeast nutrient once fermentation got off to a nice start) and I had decent activity in my airlock for about 3 days. Then all of the sudden things started going downhill and a few days later... I could barely see small streams of bubbles floating to the surface and now another few days later (day 6) things have now slowed to a halt with no airlock activity and no stream of bubbles. Now I know I should take a gravity reading, but there's still undissolved dextrose at the bottom of my gallon container, so I know its not done. [the yeast in my apfelwein chewed right through undissolved dextrose]

Since I didn't make a starter, did I end up sending my yeast on a suicide mission? Should I rehydrate another round of yeast to repitch? Or am I just being impatient and just need to wait it out?

Side note: Same exact problem in a perry I made. Same exact process and time frame.

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Old 07-13-2013, 05:15 PM   #392
thejudge
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Quote:
Originally Posted by pkrath84
Hey all,

I started a hard lemonade on my own before discovering this thread and I've run into a "problem."

When I made this (started 6/5/13), I just pitched dry yeast straight into 1 gallon of store bought organic lemonade along with anough dextrose to bring gravity to 1.065. I used 1/5 pack of red star champagne yeast when I pitched.

Things started off ok, albeit slowly (I added yeast nutrient once fermentation got off to a nice start) and I had decent activity in my airlock for about 3 days. Then all of the sudden things started going downhill and a few days later... I could barely see small streams of bubbles floating to the surface and now another few days later (day 6) things have now slowed to a halt with no airlock activity and no stream of bubbles. Now I know I should take a gravity reading, but there's still undissolved dextrose at the bottom of my gallon container, so I know its not done. [the yeast in my apfelwein chewed right through undissolved dextrose]

Since I didn't make a starter, did I end up sending my yeast on a suicide mission? Should I rehydrate another round of yeast to repitch? Or am I just being impatient and just need to wait it out?

Side note: Same exact problem in a perry I made. Same exact process and time frame.
Try stirring up to introduce some o2. Probably just stalled on you. Also add some more nutrient and energizer to help them along.
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