EoinMag
Well-Known Member
Hi all,
I made my first traditional style lemonade recently, I made ginger beer, orangeade and lemonade. The ginger carbed up within 24hours, the orangeade within 48 and I'm still waiting almost 120 days later on the lemonade, I even repitched with wine yeast.
I think the high acidity of the lemonade inhibited the yeast, any tips on this from anyone?
Eoin
I made my first traditional style lemonade recently, I made ginger beer, orangeade and lemonade. The ginger carbed up within 24hours, the orangeade within 48 and I'm still waiting almost 120 days later on the lemonade, I even repitched with wine yeast.
I think the high acidity of the lemonade inhibited the yeast, any tips on this from anyone?
Eoin