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Old 06-09-2012, 08:18 PM   #1
CJArtanis
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Dec 2010
Davie, FL
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hey this is my first attempt at trying to make a hard lemonade and the fermentation process seems to be taking a lot longer than I had expected . it's been 3 days since I pitched my east and I'm just now starting to get a couple little bubbles in there . I only used 1 pack of Red Star Pasteur yeast. not sure if that was enough . I'm also fermenting at temperature of 78 degrees . not sure if this is going correct any help would be appreciated thanks

 
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Old 06-09-2012, 08:22 PM   #2
brewmaster89
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You should lower the temperature and give it more time. But 78 is too high.

 
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Old 06-09-2012, 09:03 PM   #3
UpstateMike
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Nov 2011
Brockport, NY
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Go to this website... Skeeter Pee

And watch this video...
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 06-09-2012, 09:16 PM   #4
cyberlord
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Jan 2012
Sierra Vista, AZ
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Did you make a yeast starter or just pitch the dry yeast in the lemonade? That much acid probably shocked the yeast. It may take off or it might not.

Give it a week and if no activity then make a yeast starter from 50/50 lemonade and water. Add some nutrient too. Pitch the yeast into that and let it ferment until its rolling along. You'll need about 1/2 cup or so of starter per gallon so size to match your batch size.

Unless your using the lemon juice in the video (has preservatives in it) a hard lemonade wont be as hard to start but the process will work.
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Old 06-11-2012, 04:11 AM   #5
CJArtanis
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Dec 2010
Davie, FL
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no i just hydrated the yeast and then pitched. I'll make a starter and see how that goes. thanks

 
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Old 07-06-2012, 08:17 PM   #6
redsoxfan1974
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Feb 2012
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subscribed

 
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Old 07-07-2012, 04:09 PM   #7
MrBoogaloo
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I re-pitched three times over an 8-day period before my last 5-gallon batch finally took off. My final (successful) pitch consisted of just sprinkling a packet of Lalvin 1118 on the top and putting the sanitized cloth back over the primary bucket.

 
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Old 07-07-2012, 04:13 PM   #8
Yooper
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Quote:
Originally Posted by MrBoogaloo View Post
I re-pitched three times over an 8-day period before my last 5-gallon batch finally took off. My final (successful) pitch consisted of just sprinkling a packet of Lalvin 1118 on the top and putting the sanitized cloth back over the primary bucket.
Lemonade can be a hard ferment to get started, due to the acidity. I have a hard lemonade recipe posted (under my avatar, or in the recipe database in the "wine" section) that has some directions on how to get wine yeast going in such an acidic environment. Once it gets going well, then you're set.
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Old 07-08-2012, 10:23 PM   #9
CJArtanis
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Dec 2010
Davie, FL
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I'm happy to say that i kegged my hard blueberry lemonaid yesterday. The final taste was pretty good. Very sour of course but had some great flavor. Almost wine like comming in at 5% ABV. I poored it over ice and which helped balanced the acidity and it tasted great but dry. So I decided to put a splash of blueberry juice in it to sweeten it up and I'm very happy with the outcome. I can def see myself drinking this over ice on a hot day or at the beach. Looking forward to tasting it carbonated.

 
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Old 07-09-2012, 02:14 AM   #10
kindrox
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Feb 2012
Richardson, TX
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I have only done lemonaid from cans, but three days is not enough in my experience to expect airlock activity. Wait at least a week before expecting any.
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