Hard lemonade with no activity - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Hard lemonade with no activity

Thread Tools
Old 05-08-2011, 04:47 PM   #1
Feb 2011
Wilbur, WA
Posts: 67

I just made a batch of hard lemonade with the following 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.

Reply With Quote
Old 05-08-2011, 04:56 PM   #2
jaycount's Avatar
Dec 2010
Wichita, Kansas
Posts: 996
Liked 22 Times on 22 Posts

My only wine batch was apfelwein and it took awhile to take off then showed airlock activity slow and steadily for like 4+ weeks.

95 F is pretty warm for pitching but I'd still be patient and wait a couple days then check it out and get a gravity reading.

Reply With Quote
Old 05-08-2011, 04:58 PM   #3
Nov 2009
Birmingham, England
Posts: 904
Liked 13 Times on 11 Posts

1) Patience. Wait 72 hours, and if there's no change in gravity, then it's not fermenting. Having a bubbling airlock and a vessel full of foam doesn't mean it isn't fermenting!

2) I did the same thing once and, like you may have, killed the yeast. Adding more solved it.

Reply With Quote
Old 05-08-2011, 06:44 PM   #4
Nov 2010
Saratoga, NY
Posts: 427
Liked 17 Times on 13 Posts

Err... the Lemon Conentrate? do you have a specific product link, brand, size? That seems aweful strong for what you're doing. I use almost 10# for a single 5gal batch of skeeter pee. (leftover gets used for backsweetening). That only uses 3 bottles lemon juice.

Did you make the invert by boiling the sugar? Is that where the temperature came from?

1 pack of yeast will take a while to get going as well. I usually use 2 dry packs on a 5gal batch if not using slurry.
Women are like yeast... You gotta keep them at the right temperature if you want to get anything out of them!

Reply With Quote
Old 05-08-2011, 08:22 PM   #5
Feb 2011
Wilbur, WA
Posts: 67

It was frozen lemonade and limeade from Wal-mart. I will give it two days and check the gravity. Thanks.

Reply With Quote
Old 05-08-2011, 09:01 PM   #6
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,549
Liked 7917 Times on 5542 Posts

Originally Posted by nitsuj80 View Post
It was frozen lemonade and limeade from Wal-mart. I will give it two days and check the gravity. Thanks.
I don't think you'll get it going if you just pitched the yeast and are waiting. It's a tough, tough, ferment due to the acidity of the must. It takes a yeast starter and lots of pampering plus lots of yeast to get it going.

If you take a look at my recipe (under my avatar under recipes), I describe a good way to get it going.
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Hard Lemonade with Nottingham? maddprofessor Winemaking Forum 6 09-27-2010 02:27 AM
Hard Cucumber Lemonade? TVarmy Winemaking Forum 4 04-04-2010 05:14 PM
Hard Lemonade...my crazy way Thinkey Winemaking Forum 11 02-19-2010 11:23 PM
carbing hard lemonade polk121 Winemaking Forum 0 07-20-2009 07:56 PM
Hard lemonade won't start Mr. Nice Guy Winemaking Forum 14 03-25-2009 02:09 PM

Forum Jump