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Old 02-20-2007, 11:50 PM   #1
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Default Slow start, to shake or not to shake?

I am trying to get a fairly high OG lemonaid to start, it been about 20 hours now since I pitched (9 grams rehydrated dry yeast, then 14 more grams a few hours later) and its starting, but very slowly.

Should I shake it up some more or just let it be?


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Old 02-20-2007, 11:53 PM   #2
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No shaking after pitching. O2 can give off flavors. You can stir it slowly if you want, but I would let it be. Yeast doesn't wear a watch. It will be fine. RDWHAHB
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Old 02-21-2007, 12:04 AM   #3
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Lemonade is a bugger to start, if you didn't make a starter. Add some yeast nutrient if you have it. You can stir it a bit, to get some oxygen to it. You can't oxygenate beer that way, but wine (and hard lemonade is more of a wine) is ok during primary.
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Old 02-21-2007, 12:36 AM   #4
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I sort of made a starter, it was dried yeast so i was under the impression that you werent supossed to make a starter, i re hydrated it and added some of my 'wort' and it started foaming like crazy within a few minutes so i pitched it, and i did use some nutrients in my 'starters'
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Old 02-21-2007, 12:04 PM   #5
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I've posted in the past about the trouble I've had getting lemonade to ferment. It has to do with the acidity.

You can try again with new yeast- the best thing to do is use the same type of yeast (I used wine yeast) and rehydrate it in a little warm water. Add a tiny watered down bit of your lemonade must and a little sugar. Keep doing that over the course of 2 days or so, gradually making it more and more lemonade mixture and less sugar and water. When you are adding 100% lemonade must, and it's still fermenting, go ahead and pitch it.

No need to cover/airlock it. It really needs oxygen during this time. You can cover it with a muslin cloth, or dishtowel to keep out the fruitflies, etc.

If you do a search on this board for "lemonade", you'll find the threads that talk about all this. I think its on the wine making area, but not sure.
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