spriggan486
Well-Known Member
Ok so I started a batch of hard lemonade about 5 days ago. I haven't seen any real fermentation activity, and my hydrometer broke, so I haven't been able to take a reading.
The recipe is as follows.
10 cans of frozen lemonade concentrate
5lbs sugar
Montrachet Wine yeast.
Yesterday I pitched some yeast nutrient and yeast energizer into the bucket.
Today when I got home from work, I opened the bucket and found that there is a somewhat thick foamy layer on top of the lemonade....
Is this normal? I have never seen this kind of reaction with montrachet.
Is it possibly infected?
Thanks.
The recipe is as follows.
10 cans of frozen lemonade concentrate
5lbs sugar
Montrachet Wine yeast.
Yesterday I pitched some yeast nutrient and yeast energizer into the bucket.
Today when I got home from work, I opened the bucket and found that there is a somewhat thick foamy layer on top of the lemonade....
Is this normal? I have never seen this kind of reaction with montrachet.
Is it possibly infected?
Thanks.