I just made a batch of hard lemonade with the following ingredients.
~~Ingredients~~
10# Regular Cane Sugar
7 Containers off brand lemonade concentrate
3 Containers limeade OR pink lemonade concentrate
1pkt EC-1118
1 tbls Energizer
1 tbls Nutrient
Water to 6 Gallons
My wife was helping me for the first time and she pitched the yeast while the must was still a little too warm around 95 degrees F. Did she cook the yeast? I have not seen any activity and it has been around 14 hours since pitching. I am not really familiar with wine yeast as I have only brewed beer up to this point. How long should I wait before re-pitching? I have it currently at 72 degrees F. Thanks.
~~Ingredients~~
10# Regular Cane Sugar
7 Containers off brand lemonade concentrate
3 Containers limeade OR pink lemonade concentrate
1pkt EC-1118
1 tbls Energizer
1 tbls Nutrient
Water to 6 Gallons
My wife was helping me for the first time and she pitched the yeast while the must was still a little too warm around 95 degrees F. Did she cook the yeast? I have not seen any activity and it has been around 14 hours since pitching. I am not really familiar with wine yeast as I have only brewed beer up to this point. How long should I wait before re-pitching? I have it currently at 72 degrees F. Thanks.