howabouttheiris
Well-Known Member
Fighting to get a batch of lemonade fermenting. It starts enough to get condensation in the primary, drops a few points (Attempt 1: 1.070 to 1.065 and then Attempt 2: 1.065 to 1.060), then stalls.
Here is what I have done so far.
Added 10 cans of frozen lemonade (no sorbate) and 2.0kg of dextrose to 23l.
1. Pitched Champagne yeast on top. Started after 12 hours, dropped 5 pts and then stalled for a few days.
2. Created starter with Champagne yeast and .5kg of dextrose. After 8 hours it was underway, so I added to primary. Restarted almost immediately, dropped 5 pts and then stalled for a few days.
Just had a simple beer complete primary (Coopers Draught Can and dextrose), should I...
a) transfer onto this cake
b) try another starter
c) try another yeast type
Any feedback would be appreciated.
Here is what I have done so far.
Added 10 cans of frozen lemonade (no sorbate) and 2.0kg of dextrose to 23l.
1. Pitched Champagne yeast on top. Started after 12 hours, dropped 5 pts and then stalled for a few days.
2. Created starter with Champagne yeast and .5kg of dextrose. After 8 hours it was underway, so I added to primary. Restarted almost immediately, dropped 5 pts and then stalled for a few days.
Just had a simple beer complete primary (Coopers Draught Can and dextrose), should I...
a) transfer onto this cake
b) try another starter
c) try another yeast type
Any feedback would be appreciated.