Lemonade fermentation

[Xalwine]

So i started a batch of hard lemonade on Saturday. I created a yeast starter with about 1 1/2 cup water, 3/4 cup sugar and a few splashes of lemonade concentrate and let it go overnight. and boy was it bubbling! it even bubbled into my airlock. the next day i pitched it and let it sit. well as of this morning (Wednesday) there is still no airlock activity. now much longer should i wait till i create another (stronger) starter and re pitch? I'm using Montrachet yeast, would another type fare better in the high acidic environment?

 

[TM85]

I'm starting my first batch of hard lemonade now also. I used Yooper's method of making a starter, by doing what you had done (with a little less water though), but then slowly adding a little bit of the lemonade to the starter (a couple tsp.), every 3-4 hours (I did a little longer...about 2 times a day), until your starter is pretty close to the concentration of your must. So far I've my starter is doing well, and I'm going to pitch it tonight. I'll let you know how it does.

 

[Xalwine]

sounds good, i have to get another packet of yeasties. which type did you use? its gonna be another 3 days till i get it from BMW, no real LHBS in the area.

 

[TM85]

I used Nottingham...I liked the way it tasted in my apple/cranberry cider, so I thought I would give it a try. I also wanted a yeast that wouldn't generate to high of a alcohol content, like the wine yeast do. However, I have no idea how this beer yeast will do in a highly acidic environment. I started with a SG of 1.100, and if I did this right, I hope to end up with a SG of around 1.020. I know there are people here that can figure it down to a pretty close number...I am still pretty new to this, and need a little more experience to accomplish that. I'm pretty much going by taste, and trail & error for now.

 

[TM85]

I pitched the starter 1 1/2 days ago, but I'm thinking I should have let the starter get realy perculating before I pitched it...So far no bubling. Going to add some more yeast nutrient to the must.

 

[Trollby]

I did my Lemonade today also, mine is different due to needing to be Gluten Free. Can take 14-21 days to finish so will keep informed

 

[KoedBrew]

http://www.skeeterpee.com/Recipe.html

Check this out...I plan on making some this spring for the summer


________________________________________________
Primary-JAOM, Edwort's Apple wine, Koed Irish Red, Koed Cream Ale, Cell Phone Cider (Apple & Blackberry Cider)
Secondary-Raise Helles Bock
Drinking-Funer Ale

Koed Brewing Co.

 

[TM85]

Well I think I pitched to soon. It's been 5 days since I pitched the starter, but nothing is happening. I don't think I let the starter get to ferminting strong enough before I pitched it. Going to try to start another starter.

Did you ever get your batch going Xalwine?

 

[Xalwine]

no. I let it sit for a week and nothing. its still sitting but im not expecting anything. I think im gonna get a starter going in a larger container (i have my 2 pint blowoff container) and im gonna try to get it going for AT LEAST 1 week, adding some lemonade concentrate every few hours. like a tablespoon or so. I think im gonna scrap this batch and once i get my yeast (still havent ordered it...) I'll start again. I'll keep you updated.

 

[TM85]

Well I figured since I was having such a hard time getting the yeast to take off with such a high acidic level, I decided to lower it by adding sugar water. I transfered the 1/2 gallon of must to a 1 gallon carboy, and filled it up with sterilized water & sugar. I added enough sugar to keep the S.G. the same as the original reading (1.1). I Added the starter 3 days ago, and it's going like mad. I plan on adding more lemonade concentrate to desired taste once it has fermented down. I'm guessing that when I add the lemonade concentrate, that it will probably kill off the yeast. Does anyone out there have any ideas on that?

 

[Xalwine]

Well I figured since I was having such a hard time getting the yeast to take off with such a high acidic level, I decided to lower it by adding sugar water. I transfered the 1/2 gallon of must to a 1 gallon carboy, and filled it up with sterilized water & sugar. I added enough sugar to keep the S.G. the same as the original reading (1.1). I Added the starter 3 days ago, and it's going like mad. I plan on adding more lemonade concentrate to desired taste once it has fermented down. I'm guessing that when I add the lemonade concentrate, that it will probably kill off the yeast. Does anyone out there have any ideas on that?

I gave up pitching yeast. I'm making an apple wine with lalvin 1118 and I'm going to rack onto my yeast cake.

 

[Golddiggie]

I used some pot. carbonate to make the must less acidic in my hard lemonade... After that mixed in completely, and the PH was closer to 3.2, things took off... I started my batch on 2/22 and it went into full active fermentation in about 3-4 days. 3 gallon batch, with 6 12oz cans of pink lemonade and 4# honey (store brand)... Planning on taking a SG reading this weekend and decide what to do with it...

BTW, I used Lalvin 71B-1122 for my yeast... For anything that's not actually a beer, I use Lalvin yeast. So far, have had great results.

 

[oldmate]

For just about everything I brew I used a standard wine yeast (that's all it says - pretty much no name yeast) and I have never had a problem with anything I have made. These cheap little buggers must be pretty tough to survive lemonade brewing, pitching dry.