RedCabbage
Active Member
I've just ripped the zest from a dozen lemons to make a batch of limoncello and figured I'd have a go at a gallon of skeeter pee with all the juice in the newly bald fruit. There are a couple of problems though (apols if questions have been asked already - 1700+ posts is a lot to check through):
- The only "yeast slurry" I have available is from a wine kit that I have on the go but have already stabilized. Will this be OK?
- If not what are the chances of it working by just pitching in a spoonful of dry wine yeast? Should I just freeze the lemon juice and wait I have some nicer slurry?
- Would brewing sugar be best for this or is normal granulated sugar just as good?
Thanks in advance.
- The only "yeast slurry" I have available is from a wine kit that I have on the go but have already stabilized. Will this be OK?
- If not what are the chances of it working by just pitching in a spoonful of dry wine yeast? Should I just freeze the lemon juice and wait I have some nicer slurry?
- Would brewing sugar be best for this or is normal granulated sugar just as good?
Thanks in advance.