I didn't know where to post this

[aligore]

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?

 

[myndflyte]

It's possible it's too acidic. Have you taken gravity readings to determined if it really has stopped?

 

[GilSwillBasementBrews]

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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[aligore]

did SG reading hasnt changed, but no activity in air lock for a few days. Any ideas?

 

[myndflyte]

did SG reading hasnt changed, but no activity in air lock for a few days. Any ideas?

So your gravity hasn't changed from the original gravity? What gravity did it start at and what is it at now?

 

[aligore]

started at 1.064
now its on 1.062

but no activity in air lock at all

 

[davejanssen]

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.