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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > lemonade/skeeter pee?
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Old 01-16-2014, 04:47 PM   #11
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i'm thinkin that i didn't do enough reading before i started to make the lemonade. seems like you need at least 24hrs after adding the campden to the water before adding the yeast. i only got 13-14hrs between campden and yeast and now its 4 days later and nothing, gravity is the same.

at first, not knowing about campden wait time, i thought lack of aeration was my problem so i poured it back and forth between the fermenter and my bottling bucket a few times but i doubt that'll do anything if the campden was still in there when i pitched.

so i'm gonna pass by the hbs and get some lavlin ec-118 packs and double pitch into my must as i read of many doing in Yoopers lemonade thread.

should i add more campden to the must and wait for dissipation before repitching or should i just repitch right into the must as it is??

thanks for any advice guys.


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Old 01-16-2014, 06:26 PM   #12
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I think using campden at this point would be detrimental to the yeast.


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Old 01-16-2014, 06:38 PM   #13
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Quote:
Originally Posted by Cottonmouth View Post
I think using campden at this point would be detrimental to the yeast.
Exactly. I'm gonna re-pitch with 2 packs of EC-1118 so should I add campden and wait 24hrs before I add the EC-1118, or should I skip the campden and just repitch with the new yeast?

Does the must need to have campden again to clean it because its been sitting for 4 days or so with no fermentation? Or should it still be good to go? Don't wanna end up with an infection.
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Old 01-16-2014, 07:09 PM   #14
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I'd skip the campden and go with 1 pack of ec-1118. I'm on my 2nd batch of skeeter pee using this yeast.
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Old 01-16-2014, 07:43 PM   #15
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Use the 1118, but make a yeast starter. Hydrate first, then get it going for about 12 hours on 70 gravity sugar water, and then pitch. It'll go!
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Old 01-16-2014, 10:41 PM   #16
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Another way to do a decent starter is rehydrate your yeast in 2 cups water with a pinch of sugar and a 1/4 tsp yeast nutrient. Then add in 1/4 cup of the wine after about 30 minutes. Then wait a couple hours. Add In another 1/4 cup. Repeat this ever couple hours for 12 hours all together. That should gradually acclimate the yeast to the wine. Once you pitch that it should ferment really well.
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Old 01-17-2014, 12:11 AM   #17
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No more Campden tabs, they will not allow the yeast to work, and you'll be stuck in the same position you are now. Make a yeast starter and pitch that
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Old 01-17-2014, 01:40 AM   #18
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Are you oxygenating it well? I have found that is important.
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Old 01-17-2014, 03:01 AM   #19
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Ok... first off, thanks everyone for the coments and tips.

I went a little earlier to my hbs and grabbed the ec-1118 (4 packs to be exact, figured it wouldn't hurt to have extra.

What I did was take some of my must, maybe 1 liter or so and watered it down, built up the gravity to 1.050ish with table sugar and pitched one pack of the ec-1118. That was 4 hours ago and there is a nice head on the starter must now.

I shook the starter a few times through the process and am thinking that I should probably add a cup of must now? Sound like a plan?
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Old 01-17-2014, 02:17 PM   #20
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Yup sounds good. Just add a cup of must every couple hours or until what ever container you have the starter in is full. After 12 hours if you pitch that I think it will ferment just about anything.


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