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Old 03-20-2014, 11:34 AM   #2011
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Originally Posted by chalkdust41485 View Post
Well actually...

You shouldn't need to make a starter with dry yeast, but if you must: make sure to rehydrate the yeast first per the directions and not directly pour the dry yeast into your starter. The dry yeast has been packaged with nutrients designed specifically for rehydration of dry yeast. While it will make beer if you put it directly into the starter, you run the risk of killing up to 50% of the yeast.

Sorry, I'm in the middle of the "Yeast" book by Chris White and Jamil. Just had to add my 2...

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Its fine here, done it over and over and over. This isnt beer


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Old 03-20-2014, 02:06 PM   #2012
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I agree with not starting dry yeast but mainly because it's unnecessary with beer. You don't need to boost cell counts with a dry yeast pack (or two). But since this is such a harsh environment I decided to proof them first and ease them into the low pH, not so much for them but for my own peace of mind.

Don't forget, this is wine yeast and a seriously strong flavor from the lemon. The yeast aren't an ingredient like they are in beer, where esters are important. They're a tool to chew up all that glucose and fructose and make ethanol.

Also, it took me about an hour from rehydration to pitching. I wouldn't qualify that as a "starter" anyway.

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Old 03-20-2014, 04:12 PM   #2013
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Yes, the lemon juice is a hostile environment for yeast, made more so by the preservatives used in the lemon juice. This is why you aerate the must and give it time to let preservatives dissolve into the air.

It's also why the recipe recommends you do a yeast starter that's not full of lemon juice, or use slurry, so the yeast can get going before you dump into this difficult environment.


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Old 03-20-2014, 06:15 PM   #2014
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Click image for larger version

Name:	ImageUploadedByHome Brew1395339297.749920.jpg
Views:	153
Size:	51.1 KB
ID:	187175 is mine ready to be back sweetened or need to sit longer?


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Old 03-20-2014, 08:09 PM   #2015
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Attachment 187175 is mine ready to be back sweetened or need to sit longer?


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Looks good and clear, but you should check your gravity a couple times, a day or two apart just to be sure!
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Old 03-20-2014, 08:11 PM   #2016
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Attachment 187175 is mine ready to be back sweetened or need to sit longer?


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I would assume its been hit with kmeta and sorbate right? Good to go.





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Looks good and clear, but you should check your gravity a couple times, a day or two apart just to be sure!
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Old 03-20-2014, 10:51 PM   #2017
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Yeah kmeta and sorbate have been put in it already just wasn't sure if it needed to clear anymore then that and sediment on bottom was normal before moving to another container and back sweetening it


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Old 03-20-2014, 10:56 PM   #2018
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Yeah kmeta and sorbate have been put in it already just wasn't sure if it needed to clear anymore then that and sediment on bottom was normal before moving to another container and back sweetening it


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It looks fantastic! Rack it!
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Old 03-20-2014, 11:01 PM   #2019
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I just started a 5 gallon batch of water/sugar/yeast at 1.080 - 1.082. I am planning to add the lemon juice during the next couple of days, but not all at once. Will be using 96oz total over 2ish days with nutrient/energizer. I am assuming this is ok vs using a starter. Can't wait as my mixed jalapeno berry batch needs more aging/mellowing time.
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Old 03-20-2014, 11:29 PM   #2020
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dekton1543 That is how I do it and it works real good, I let it get going good then just dump all three bottles at once, goes dry every time with no stress. This is the easiest way to make this stuff. I'm certain if you wanted to use a slurry with the sugar water it would work good too.


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