Lemonade Help - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Lemonade Help

Reply
 
Thread Tools
Old 06-12-2012, 04:28 PM   #1
Gilbey
Recipes 
 
Jun 2005
Posts: 261
Liked 1 Times on 1 Posts



I have hard lemonade problem. I made a starter with 1/2 pound of table sugar, a bit of lemon juice and a quart of water two weeks ago. I pitched two packets of Red Star Champagne yeast, and I had good activity with a few hours. Over the next few days I added a bit more lemon juice, and when things slowed down to a stop I added a bit more sugar and got more activity. I thought I was in good shape.

Fast forward to Saturday. I mixed up my batch of lemonade (no sorbate or additives) with 1/2 the lemon juice I normally use and 10# of table sugar. My plan was to add more lemon juice once fermentation kicked in. I pitched the starter, but now after 3+ days I have hardly any fermentation activity.

I used this same method last Summer and it worked out just fine, although fermetation was slow....took 5 weeks to reach desired FG.

I did not add any yeast nutrient. Should I now???

Any help is appreciated.

Alan
Thanks

Alan

 
Reply With Quote
Old 06-13-2012, 12:03 AM   #2
Andrew5329
Recipes 
 
Nov 2011
Salem, Massachusetts
Posts: 170
Liked 3 Times on 3 Posts


If your activity hasnt picked up by now I'd sterilize and throw some nutrients in.

The issue with starters and some exotic styles is that if you dont have a malt of some sort (or added nutrients) not do your yeast not have anything to repair/build cell bodies with as they consume the sugar, the yeast used all the available proteins that came with them in the packet while they grew in the starter. Now they're likely in the dormant survival mode.

 
Reply With Quote
Old 06-13-2012, 02:36 PM   #3
Cpt_Kirks
 
Cpt_Kirks's Avatar
Recipes 
 
Sep 2008
Lakeland TN
Posts: 3,723
Liked 47 Times on 41 Posts


I'm planning on some hard lemonade soon, so have been looking into this.

I wonder if a little olive oil in the starter would help with the nutrient and yeast cell body issues?

 
Reply With Quote
Old 06-13-2012, 03:29 PM   #4
SharonaZamboni
Senior Member
HBT_SUPPORTER.png
 
SharonaZamboni's Avatar
Recipes 
 
Mar 2012
Palmer, MA
Posts: 9,475
Liked 2042 Times on 1775 Posts


My lemonade didn't do much with nutrient, so I added yeast energizer. It perked up pretty quickly.

 
Reply With Quote
Old 06-13-2012, 03:32 PM   #5
Andrew5329
Recipes 
 
Nov 2011
Salem, Massachusetts
Posts: 170
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Cpt_Kirks View Post
I'm planning on some hard lemonade soon, so have been looking into this.

I wonder if a little olive oil in the starter would help with the nutrient and yeast cell body issues?
I"m not 100% sure if yeast can metabolize oils, but that still wont give them any proteins (oils are lipids aka fats). Normally this isnt an issue in beer because enough proteins from the grain makes it's way into your extract/wort, but if your using only sugar/juice you need to add something.

 
Reply With Quote
Old 06-13-2012, 03:48 PM   #6
JefeTheVol
 
JefeTheVol's Avatar
Recipes 
 
Aug 2009
Memphis, TN
Posts: 584
Liked 14 Times on 12 Posts


It is likely you have a combination of problems yielding an unhealthy environment for the yeast to thrive.
1. Low nutrient/sugar ratio
2. really low pH from the lemonade
3. possibly old/bad/weak packet of yeast
__________________
-Sometimes I feel like I'm up beer creek without a pint glass-

-May the IBU's be with you-

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making hard lemonade Golddiggie General Beer Discussion 73 05-18-2012 07:41 PM
My First Hard Lemonade Attempt BeerB4Liquor General Beer Discussion 3 08-08-2011 09:55 PM
My Hard Lemonade Experiment Rustysocket General Beer Discussion 20 05-28-2010 02:02 AM
Need a little help with my Cranberry Lemonade Benjibbad General Beer Discussion 3 06-25-2009 11:05 AM
lemonade color houndhome1 General Beer Discussion 8 05-11-2009 12:49 PM


Forum Jump