I have a batch of Yooper's hard lemonade in a fermenter now for 12 days. I am using Red Star Champagne yeast. I made a starter with sugar, water, and a little bit of lemon juice. Over three days I added another 1/4 cup of lemon juice to the starter. By the 4th day I had pretty good activity going. The starter had a nice layer of bubbles on top, and when I agitated it, within 2 hours I had a nice new layer of bubbles.
So I pitched that starter in a 1.080 bucket of lemonade. I have roused the bucket every other day, and I am getting a bubble through the airlock about once every 10 seconds. I to a gravity reading yesterday an I am still only at 1.074.
Is this normal? Should I make another starter? Should I pitch more dry yeast???
Alan
So I pitched that starter in a 1.080 bucket of lemonade. I have roused the bucket every other day, and I am getting a bubble through the airlock about once every 10 seconds. I to a gravity reading yesterday an I am still only at 1.074.
Is this normal? Should I make another starter? Should I pitch more dry yeast???
Alan
