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Old 04-06-2011, 02:45 AM   #21
bad67z
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I have something similar in the fermenter.

2 qts. lemon juice, add a third after a week of fermentation
7 lbs. sugar
yeast nutrient
yeast energizer
Red Star Montrachet (cake from a batch of EdWorts Apfelwein)

It took almost a week to begin airlock activity. Even with a fresh yeast cake.

 
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Old 04-06-2011, 02:51 AM   #22
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i prefer montrachet yeast, as it sounds like you used. i use an ale pail with an airlock, and the airlock barely even lifts. og is aroung 1.110, and final gravity is around 1.004. i don't back-sweeten, as i like it very tart. it will take several days to even start moving gravity
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Old 04-06-2011, 03:08 AM   #23
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Ok thanks. If that's working for you, it's the same thing I'm doing so it "should" work. I'll just let it sit a lot longer..mines only been going for 10 days and I do see activity tonight after I added the sugar. I guess it's just the waiting game now. I don't know how to calculate it but if I was at 1.05 and went to 1.044, the re-pitched and sugared to 1.068, then let that drop to 1.02' I wonder what my final abv will be...
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Old 04-06-2011, 03:14 AM   #24
lumpher
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around 6.3 % and very sweet. hopefully it will drop more gravity
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Old 04-08-2011, 10:22 PM   #25
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Update. I took a sample just now and it's at 1.06. I still have some airlock activity so I know it's still fermenting but it definitely smells like alcohol. Yes I know that sounds weird but the lemonade is very pulpy and cloudy. I'm wondering if my gravity just isn't going to get that low because of it. The original unsweetened batch started at 1.048. Since I added sugars, what if I stop around mid 4's? I'm just wondering if my readings are naturally high because of all the pulp and bits in the lemonade out of the can
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Old 04-10-2011, 03:33 PM   #26
K-Mega
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Apr 2011
Prescott, AZ
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First I want to thank you guys for you help. I've been reading though this forum and found a lot of helpful tips. I'm brewing a raspberry limeade.

- 8 Cans Limeade
- 4 Cans Raspberry Lemonade
- 1 Lb. Dextrose
- 0.5 Lb. Table Sugar
- 2 Pkg. Red Star Cham Yeast

OG = 76

Just got her going last night and my yeast wasn't moving much this morning either. I'm warming her up in a warm bath in order to help to yeast a little bit. Also, I plan on sweetening with lactose and then priming with more dextrose. I'll keep you updated!

Any tips, comments, or questions are welcome...

 
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Old 04-10-2011, 06:19 PM   #27
LooyvilleLarry
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Aug 2008
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So I've done about 5 batches of this so far.
My super easy way -
5 gal batch
10 Cans Minutemade
2# cane sugar, into syrup
4 tsp yeast nutrient
2 tsp yeast engerizer
4 crushed campden tablets
Mix the above with water to make 5 gal. Pull off about 2 qts. (this is a 1.070)

With a cup of warm water, hydrate
TWO packs of EC1118. Just trust me on this one

Make that into a starter, adding about 400ml every couple of hours - let the yeast foam on top.

I let that sit overnight to build up some yeast, and pitch it. It takes right off at room temps.

I will usually add another 10 points of sugar (~1#) after about 3 days to give the yeasties some more crack

This will dry out to <1.0, and I've found about 30g/gal of Splenda to do the trick for a nice lemonde with about 6.5-7 abv.
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Old 04-10-2011, 08:30 PM   #28
speedster00
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Nice Larry. About how long do you let it sit in primary?
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Old 04-10-2011, 08:54 PM   #29
LooyvilleLarry
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This will finish up in a couple of weeks. 3 tops.
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Old 04-11-2011, 02:28 AM   #30
speedster00
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I think today is number 14 for me. So hopefully in another week it will be ready
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