socalamcor
Well-Known Member
was wondering how things would work out with lemon juice going into a wine. if the acidity of the lemon would be too high or if it would be too overpowering for anything else with it. also i would apreciate a recomendation for a yeast on this one. i was thinking an ale yeast to get it to poop out early without having to stop fermentation myself ( new brewer and only experience so far is with wine yeasts)