Lemon wine (Sketter Pee)

[Pug_Tail_HomeBrewery]

So I tried to start it after combining the ingredients with just pitching the champagne yeast. When I didn't see fermentation and checked my hydrometer the SG hadn't changed. So I racked it off the origami yeast, added some yeast energizer and tried to aerate the must with shaking the carboy. Then I pulled some must and started the champagne yeast in a mason jar. There was some activity so I pitched it on the must. I'm wondering what I'm doing wrong to encourage the yeast to ferment. ami I being impatient? I have only brewed extract beer recipes.

 

[jensmith]

Give it 24 hours. Yeast can take that long to show fermentaion.


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[fuelish]

Give it 24 hours. Yeast can take that long to show fermentaion.

....or longer, even....many variables to take into account. I've made "Skeeter Mead" (using honey in place of sugar), took a good 2 days to begin visible fermentation, and it fermented on the slow side....bulk aging at the moment, am thinking it'll be great mixed 50/50 with iced tea on a hot afternoon

 

[Pug_Tail_HomeBrewery]

Sounds tasty Fuelish! I think I had too little of yeast pitched. Going to rack it off the previous yeast and pitch three packets to make sure. It's been two weeks of no fermentation, bistable or recorded through the hydrometer.

 

[oogaboogachiefwalkingdeer]

I don't know why people have trouble with this stuff. Mix up eveything except the lemon add yeast it will start very quick. When it is going good add all three lemon and forget it.

 

[Pug_Tail_HomeBrewery]

Guess I had some lazy yeast. It's doing it's business now!

 

[scumbuster]

@oogaboogachiefwalkingdeer

What do you add in prior to the lemons? I just started some sugar water w/yeast nutrient and after 1 day it wasn't doing much so I warmed it on the stove and re-yeasted last night. My starter both days took off great but after I add to the batch it doesn't seem to take off. This morning there is a very, very light ferment going. You can just see some small starbursts on the surface as some CO2 comes up. It is a little cool here. In the mid to upper 60s but some grape wine started and fermented great last week at these temps. Should I be adding something else to get it fermenting?

 

[oogaboogachiefwalkingdeer]

I mix everything except lemon juice and pitch yeast. When it starts bubbling good I add all three of the lemon juice.