I am making hard lemonade 12 lemons topped up with water to make 1 gallon, I added 1kg of brewing sugar. The yeast has stopped, but it has only been fermenting for a few days. Question is the lemon to acidic any ideas of what to do next?
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myndflyte
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It's possible it's too acidic. Have you taken gravity readings to determined if it really has stopped?
Only fermenting a kg of sugar in a gallon. After a few days your primary fermentation could simply be over. You should check your final gravity with a hydrometer. If you don't have one I would let it sit until it was clear then give a taste and see what you think of it. Either way I'd give it at least 7-10days before I did anything with it.
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myndflyte
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So your gravity hasn't changed from the original gravity? What gravity did it start at and what is it at now?
davejanssen
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Lemon juice is pretty acidic (pH around 2-3 according to the internet) which is low enough to cause problems for beer yeast. Do you have a way to measure the pH of your lemonade? You may want to try to buffer up the pH a bit. Also, Brett and potentially some wine yeasts can handle lower pH than beer yeast, so you could try something like that if the beer yeast isn't doing anything.
