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Old 04-08-2013, 02:10 PM   #41
dawalkertiger
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Feb 2013
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Anyone do this with red star pastuer champagne yeast?


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Old 04-08-2013, 10:41 PM   #42
bknifefight
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Quote:
Originally Posted by dawalkertiger
Anyone do this with red star pastuer champagne yeast?
Read the original post. The yeast selection is VERY IMPORTANT. Many yeast doesn't work with the acidity of the lemonade.



 
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Old 04-13-2013, 08:34 PM   #43
brazedowl
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And.... started this one. Only change was I had to use some pink lemonade concentrate in place of regular (they only had 6 regular concentrates). The only ingredient difference was "grape skin color".
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Old 04-13-2013, 08:47 PM   #44
brazedowl
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And like a champ I dumped my started yeast in with the temperature of 111 degrees. What a noob mistake. Guess I buy more yeast tomorrow if it's not going.
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Old 04-14-2013, 04:13 PM   #45
brazedowl
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Ok. So since it isnt going at all now I'm getting another pack of yeast today. Can I just use a cup of what's in the bucket now to make the starter?
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Old 04-15-2013, 04:58 PM   #46
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That should be fine. Just sanitize whatever you scoop it out with.

 
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Old 04-16-2013, 10:17 AM   #47
brazedowl
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It worked. She's going now. But what I have noticed is that some of the yeast is sticking to the pulp and it's all rising to the surface to make a yeasty, pulpy cap. Should I beat that down like I would with fruit, or just fix the lid and let it go?
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Old 04-16-2013, 01:06 PM   #48
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Leave it be, it's fine.

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Old 04-18-2013, 02:35 PM   #49
John53189
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I added 4 lime and 6 lemon to this, tastes great! I will carb up 3/4 then leave some still for comparison.

 
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Old 04-18-2013, 03:04 PM   #50
brazedowl
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Quote:
Originally Posted by John53189 View Post
I added 4 lime and 6 lemon to this, tastes great! I will carb up 3/4 then leave some still for comparison.
If it ferments dry, how are you going to carb it up and have it still be sweet without the bottles blowing their tops?


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