Looking for some advice on lemonade and the difficulty of getting lemonade to carb up
Hi all,
I made my first traditional style lemonade recently, I made ginger beer, orangeade and lemonade. The ginger carbed up within 24hours, the orangeade within 48 and I'm still waiting almost 120 days later on the lemonade, I even repitched with wine yeast.
I think the high acidity of the lemonade inhibited the yeast, any tips on this from anyone?
Are you bottling or kegging the lemonade? If kegging, you'll need to apply at least 30PSI, that what I had to do. Bottling can be more tricky to diagnose. You'll want to rehydrate the yeast else the acidity or alcohol will likely kill them.
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I'm bottle conditioning it if you like, I like the idea of carbonating just with yeast, I think it has more of a perlescence and a nicer mouthfeel than force carbed.
Maybe rehydrating the yeast before pitching it is the way to go alright, I'll give that a try, I don't normally do it with dry yeasts.
Looking for some advice on lemonade and the difficulty of getting lemonade to carb up
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