toularat
Well-Known Member
I hope someone can give me some advice.
Sat. I started a hard lemonade with malt extract. Recipe from this forum. I made a 1 gallon batch, using 1/2 tsp. champagne yeast. I rehydrated the yeast, but admit I didn't have alot of patience and added it to the must after 1/2 hour. I have used this amount and type of yeast previously with no problems.
It had thick foam on the top, so I stirred it a couple of times that day. Probably 2 inches of foam in the neck of the bottle. I shook it, and it still didn't seem to do anything so I removed some into a container, added some sugar to it and some warm water and another 1/2 tsp yeast (this time, unfortunately, I had to use cote de blanc.)
still nothing on Monday morning, but tiny bit of foam. Added 1 tsp yeast nutrient and just some foam, but no bubbles rising. This is still all what I removed on Sunday, in a small container. Do you think it is working, or is lemon really hard on yeast? Room temp about 70. I have never used malt extract before, so don't know if foam is from that or what.
I also started an apple cider the same day, same recipe without malt, using the same yeast and that is bubbling away. Starting sg. for lemonade was 1.070.
Any ideas? Thanks!
Sat. I started a hard lemonade with malt extract. Recipe from this forum. I made a 1 gallon batch, using 1/2 tsp. champagne yeast. I rehydrated the yeast, but admit I didn't have alot of patience and added it to the must after 1/2 hour. I have used this amount and type of yeast previously with no problems.
It had thick foam on the top, so I stirred it a couple of times that day. Probably 2 inches of foam in the neck of the bottle. I shook it, and it still didn't seem to do anything so I removed some into a container, added some sugar to it and some warm water and another 1/2 tsp yeast (this time, unfortunately, I had to use cote de blanc.)
still nothing on Monday morning, but tiny bit of foam. Added 1 tsp yeast nutrient and just some foam, but no bubbles rising. This is still all what I removed on Sunday, in a small container. Do you think it is working, or is lemon really hard on yeast? Room temp about 70. I have never used malt extract before, so don't know if foam is from that or what.
I also started an apple cider the same day, same recipe without malt, using the same yeast and that is bubbling away. Starting sg. for lemonade was 1.070.
Any ideas? Thanks!