After a week, no drop. I was talking to the local homebrew store and he seems to think 4 campden tablets is too much because each one was 150 ppm. He said they used to be 50 ppm. I stirred the crap out of it to help drive off some. I will start another pack of ec-1118 tomorrow and see if I can get this thing going.I'd give it a few more days. That was some quick fermentation time. Note that later on, I just drypitched the EC1118 and was good to go.
I added the yeast nutrient, yeast enegry and the campden to the must all at the same time. Probably 1-1/2 hour before I added the starter. Maybe not even that long, the whole process from start to finish was only about 2-1/2 hours.when did you add the yeast compared to the campden tablets (e.g. 24+ hrs between additions?).
I've got bottle bombs! After the first 2 gallon batch I did that was so successfull I did a 5 gallon batch. It fermented out around 1.00 after about 8weeks. I did 5 campden tablets and 1/4tsp sorbate (per directions on bottle) per gallon to knock the yeast out. To back sweeten I added juice concentrates to gallons of the lemonade - lime, lemonade, cherry pomegranite, raspberry lemonade, and cranberry. The ones backsweetened with cherry pomegranite exploded after being in the basement for 8 weeks - yikers!If you add the premixed lemonade, make sure that you use some campden tablets or sorbate to stop the fermentation. Just say no to bottle bombs
IIRC, the campden is to kill off the wild yeast tooSo I decided to try this out. I used 7 cans of store brand lemonade mix and 4lbs sugar... my OG was waaay high at 3gallons (I don't want a 15% alcohol lemonade!) so I diluted it down to 1.080. I dry pitched two packets of EC-1118 and holy crap, it's ALREADY active 10 minutes after pitching! I've never seen activity that fast before!
I decided to skip the campden for 24h step, I figured between stringent sanitation, a very low pH, and a HUGE pitching rate, an infection is very unlikely.
Mine is similarly impressive. Pitched on the 21st at 1.081, today (7 days later) I'm at 1.034. Pitching two packets worked quite well!Just an update. I pitched on the 23rd, and the yeast is really impressive. It's going quite well. I was a little worried because when I adjusted the must to 1.070 from its original 1.1, I was left with no headspace besides the actual neck of my better bottle, but there's been no noticeable krausen.
I just saw this, sorry it's so late! Hopefully it's finished by now.BTW for those who care, I'm using 1118 yeast.
Looks like after about a week I'd down to 1.05 from 1.07. Should I add some more nutrient?
Do entire 7 cans of lemonade go into fermenter? I know it says thaw lemonade but only to pour half into primary, when do I pour the other 3.5 cans of lemonade?Yooper said:This has been requested many times, but I haven't been able to find my original recipe. This is a recreation from my notes.
3 gallon recipe
7 cans lemonade concentrate (without sorbate)
4-4.5 pounds sugar (1.5 pounds of sugar per gallon)
3 tsp yeast energizer
3 tsp yeast nutrient
3 campden tablets
Wine yeast (any works fine)
Sg should be in the range of 1.070-1.100. Use less sugar for a lower ABV, but don't go under 1.060.
This is a tough ferment, due to the high acidity of the lemonade. So, I recommend a yeast starter. A good way to do this is to start your must and then use some of it to make the starter.
Thaw the lemonade and put 1/2 in primary. Boil a gallon of water and dissolve the sugar (start with 3 pounds and add more later if needed). Add to the primary. Stir well, and top up to 3 gallons. Take out two cups of this must and put in a large bowl or measuring cup. Add a pinch of yeast nutrient and yeast energizer and put the remainder of the nutrient and energizer in the must. Make sure the temperature of the must in the starter vessel is 70-80 degrees, and add the yeast. When it's foamy, add a bit more of the must. Do this about 3-4 times by just adding more must a little at a time. Then, add the rest of the thawed lemonade and the crushed campden tablets to the primary and stir well. Check the OG and add more sugar if desired to raise the SG (but don't go over 1.100) Continue adding must to the starter, a little at a time, until the yeast starter is still looking foamy and going well, in about two days, and then pour the yeast starter into the primary. During primary, cover with a clean towel and stir frequently. After about 5-7 days, or when the SG reaches 1.030, pour into secondary and airlock. This will finish dry, so you can sweeten to taste if you'd like by adding unfermentable sweetners, or by stabilizing and then backsweetening. My experience is that this tastes best around 1.020. I actually siphoned it out of the carboy and into pitchers when it was in the 1.010- 1.020 range.
Bottle in beer bottles or soda bottles, carbonate if desired, or keg.
I liked the OG at 1.080, at the start after all ingredients are added.
I ended up putting all the lemonade concentrate in at once so my yeast starter is in full lemonade strength :-/ I hope this doesn't screw up my yeast starter !!!Blackhawkbrew said:My starter is going well. I used Yooper's method of starting with a diluted lemonade solution and added some of it a little at a time. When I got home this afternoon, the starter had a nice big head on it. I'm starting to add the full strength must now. I'll keep doing this several times for the next day or so then add the starter to the must.
Yeah, if you're not carbonating, 2/3 teaspoon of sorbate per gallon and 1 crushed campden tablet per gallon would be fine. You'd have to rack into that (I dissolve them together in about 1/2 cup boiling water) into a carboy, let it sit a day or two, and sweeten to taste. I'm NOT a fan of sweet things, but I sure like this recipe at 1.010-1.020 which is pretty sweet. You could sweeten with sugar syrup, more cans of lemonade, etc. Then, before bottling, make sure fermentation won't restart by waiting about three days before bottling. It also helps if you crash cool it before racking and stabilizing- to knock out more of the yeast.Yooper, I know you don't sweeten most brews, but what do you think would be the best way to sweeten this recipe? I was thinking of Camden with a bit of Potasium Sorbate sweetener. I let it go to almost 1.000, and it is too dry.
Are then any artificial sweeteners that you like? Those would work, if you can find one that tastes good. It's easy to carb up a dry lemonade by priming it but it's not so easy to do it with a sweet one. You could take a look at Papper's instructions on carbing a sweet cider, then pasteurizing it. I've never done it, so I can't really give any advice.OK that makes good sense BUT, now my wife says she wants some carbonated. I have heard Splenda leaves a Splendaish taste. Any suggestions? Also, I am not kegging.....yet.
Thanks very much!
No, lemonade is a tough ferment. You need to make the yeast starter as instructed in the instructions.Hi,
I would love to try this recipe.
Do I understand correctly that Yooper is saying to just add the two packages of dry yeast. Meaning to just sprinkle it on the must?
Sorry, I hit send too soon.Derrick123 said:Hi,
Ok...great. Thanks for the clarification.
So, the only change is that you used t
Yooper's strategy is a well-controlled starter which babies the yeast along is probably the best way to do it. Later in the thread someone came up with the idea to just greatly overpitch which worked for him. Given my space restrictions I decided to take a shot with the double pitch method and I got good results. The double pitch method probably results in a ton of the yeast dying but seems to work most of the time.Sorry, I hit send too soon.
So the only change is that you used two packages instead of one?
Pitch means add the yeast. You can pitch your starter once it's ready and you can pitch your dry yeast packets.Hi,
Ok...glad it worked well.
Being a newbie I was getting a bit lost in the terminology. In this case to "pitch" means to make the starter and not just sprinkling the dry yeast on top of the must, like you do with a wine kit.
So glad I found this forum. I have learned lots already.