Starting Lemon Wine

[vbkid]

I've made plenty of wine in the past, never one as acidic as lemon wine however, where yeast might be hard to get going. I let my yeast multiply in a bowl of sugar water for about 6 hours yesterday, then added that to about 4 gallons of water+8.4 lbs sugar. I added 32 oz of lemon juice, with plans to add about 80 more over the next 2 days, but this morning there was little if no yeast action. Any way to jump start it if there is still no bubbling when I get back today?

 

[paperairplane]

Look up "skeeter pee" - it's basically lemon wine like you describe and has yeast and nutrient recommendations

 

[vbkid]

Actually based on that recipe! I just started it a bit different, thinking I could get the bulk going then add in the lemon juice once 4 gallons of must were up. Now just wondering if there is a way I can save the must if it doesn't start fermenting!

 

[menerdari]

Yep, I used neutrient and energizer in mine, I started with 64 oz. of lemon juice and 8 pounds of sugar. I used EC1118 yeast. Didn't make a starter but I did rehydrate.
I used the skeeter Pee recipe

 

[vbkid]

Thanks for the help! Got home the first day, slwoyl bubbling (maybe 1 every 5 seconds, later that night up to 1 every 2 or so, so I dumped in bottle #2 of lemon juice, still going steadily, gonna add in rest tonight!