Four days later it's at 1.022 about 12.86 (The OG was actually 1.120)I made a mistake that just seems like it wants to work. I tried to make a lemon wine (Skeeter Pee) (on 5/24/2020) using a basic recipe I found online. I did it just as it said, adding bentonite to help it clear out. After I finished making it, I saw I would have some of the lemon juice left, so I went to see if it had a recipe for lemonade. That was when I realized it was loaded with preservatives. Now I added less lemon, more sugar, and an entire pack of yeast (I know). Against all the odds, this thing is fermenting. Does anyone have an idea of what I should expect? It smells like lemonade, and it had a heck of a blowout in the beginning. I started at 1.100, and I’ll post an update in a few days.
- 14 oz Lemon Juice of the 20 oz (with the unknown preservatives)
- 5 cups of sugar (to take it to 1.100)
- ¼ tsp tannin
- 1 packet Lavin ec1118
- Yeast Nutrient
- Water Enough to fill out the carboy
I am a newb and am dumb.
Is yeast slurry the little bit of whatever you brewed and the yeast that is at the bottom of whatever container you fermented in? Yes
I have just been throwing that away.
I have been making cider.
If I poured fresh apple juice over the left over slurry from the previous batch would it ferment? Yes, but you don't want to do it too many times in a row without removing some yeast so that it has room to grow and be happy. Doing it once will get you a ton of yeast to kickstart a fermentation
Likewise could I use apple cider slurry to start off a batch of this stuff? Typically it used wine yeast. If the cider yeast can tolerate the ABV of what you are making, then it would probably work for this.
As a side note the original web page is gone and archive.org doesn't have it.
Thanks to the OP for preserving it here.