F.U.N. here seeking the wisdom of the knowledgeable out there...
I started a 2 gallon batch of Hard Raspberry Lemonade on 3/1, used 4 jugs of Simply Lemonade with Raspberry, 2+ teaspoon of nutrient, and 2 crushed campden, and added sugar to get a SG of 1.073 (shooting for a 6.5-8.5 ABV)
On 3/2 I took 2oz and diluted with 4oz of water and them warmed to ~90 and re hydrated 2 packets of ec-1118, after 15 minutes I pitched the starter and then loosely covered my bucket primary.
I have been stirring it up twice a day since then and today to a SG reading of 1.024 (adjusted for temp).
This appears to be about where I want to rack into sorbate and campden and cold crash to get it stopped and started to clear, but 3 days is REALLY fast...
Is it just because I used wayyyy too much yeast? Is this normal for 1118? Also any suggestions for how long to leave this in the cold to stun and stop the yeast? (about 17 degrees Fahrenheit outside in Maine right now)
Any help would be awesome!
I started a 2 gallon batch of Hard Raspberry Lemonade on 3/1, used 4 jugs of Simply Lemonade with Raspberry, 2+ teaspoon of nutrient, and 2 crushed campden, and added sugar to get a SG of 1.073 (shooting for a 6.5-8.5 ABV)
On 3/2 I took 2oz and diluted with 4oz of water and them warmed to ~90 and re hydrated 2 packets of ec-1118, after 15 minutes I pitched the starter and then loosely covered my bucket primary.
I have been stirring it up twice a day since then and today to a SG reading of 1.024 (adjusted for temp).
This appears to be about where I want to rack into sorbate and campden and cold crash to get it stopped and started to clear, but 3 days is REALLY fast...
Is it just because I used wayyyy too much yeast? Is this normal for 1118? Also any suggestions for how long to leave this in the cold to stun and stop the yeast? (about 17 degrees Fahrenheit outside in Maine right now)
Any help would be awesome!