I'm trying hard lemon aid
I started my yeast (champagne) in a bowl with sugar and water then I added the lemon aid concentrate 1tbl spoon per hour to get the yeast use to the acid
I pitched it and it's been 24 hours now and there are very little bubbles coming out of the airlock is there something I can add to help the yeast or will it just take more time because of the acid
I started my yeast (champagne) in a bowl with sugar and water then I added the lemon aid concentrate 1tbl spoon per hour to get the yeast use to the acid
I pitched it and it's been 24 hours now and there are very little bubbles coming out of the airlock is there something I can add to help the yeast or will it just take more time because of the acid