Forgive my foray into wine, usually cider and mead are enough to keep me occupied! I feel kinda bad asking yet another skeeter pee question, but it's so popular that the search function is borderline useless
I wonder if a lot of yeast stress could be avoided by fermenting the invert sugar, yeast nutrients and tannin and then adding the lemon juice in secondary. The yeast don't have to fool with lots of acidity, they're still eating the sugar and the lemon juice probably doesn't add anything to it for them.
So I went ahead and did it.. I've got five gallons of what can best be described as sugar mash going upstairs that seems to be chugging along happily. Has this been done before?
I wonder if a lot of yeast stress could be avoided by fermenting the invert sugar, yeast nutrients and tannin and then adding the lemon juice in secondary. The yeast don't have to fool with lots of acidity, they're still eating the sugar and the lemon juice probably doesn't add anything to it for them.
So I went ahead and did it.. I've got five gallons of what can best be described as sugar mash going upstairs that seems to be chugging along happily. Has this been done before?