WinterWarrior
Well-Known Member
Howdy!
Am I worried for no reason?
It's been approx. 96 hours since I put my hard lemonade into fermentation. I've left it alone since I pitched the yeast.
This is the recipe I got from my LHB guy and what I did.
Recipe:
6 cans frozen lemonade concentrate
4 lb. sugar
Spring water to top up to 5 gallons
Red Star Champagne yeast (proofed w/ sugar water and added when temp matched)
Starting OG: 1.062
This is sitting in a 6-7 gallon fermentation bucket w/ a tight lid & airlock. There's a bit of head room in the bucket, since what I have in there is 5 gallons.
It's about 70-72 degrees in the room where the bucket is.
I read here that sometimes the Red Star yeast doesn't handle the acidity in lemonade well, but the LHB guy didn't seem to think I'd have a problem when I went back to buy a different yeast.
Should I:
Would welcome suggestions as I've been very lucky to never have a brew that didn't take off as expected.
Thanks,
Winter!
Am I worried for no reason?
It's been approx. 96 hours since I put my hard lemonade into fermentation. I've left it alone since I pitched the yeast.
This is the recipe I got from my LHB guy and what I did.
Recipe:
6 cans frozen lemonade concentrate
4 lb. sugar
Spring water to top up to 5 gallons
Red Star Champagne yeast (proofed w/ sugar water and added when temp matched)
Starting OG: 1.062
This is sitting in a 6-7 gallon fermentation bucket w/ a tight lid & airlock. There's a bit of head room in the bucket, since what I have in there is 5 gallons.
It's about 70-72 degrees in the room where the bucket is.
I read here that sometimes the Red Star yeast doesn't handle the acidity in lemonade well, but the LHB guy didn't seem to think I'd have a problem when I went back to buy a different yeast.
Should I:
- Re-pitch with a different yeast
- Add more water
- Add more lemonade
- Aerate
- Leave it the he!! alone
Would welcome suggestions as I've been very lucky to never have a brew that didn't take off as expected.
Thanks,
Winter!