Comment on Why the sour face?
tux@lemmy.world 1 year ago
Good luck! Did a batch of that once and don’t think I’ll ever do it again. Keep an eye on your PH, most yeast has a hard time going in something that acidic.
Indeed, I had a stall once in a melomel with just a few lemons in secondary. Not a big deal since it was secondary, and residual sweetness counterbalanced the tartness nicely. Got really quickly really clean though.
I would say using just the skins for flavor is much more feasible. Also I quarter citrus, slicing them like this is just asking for lots of mush at cost of laborous slicing.
Can confirm. Especially after boiling there is a stupid amount of mush. Last I looked at the fermenter it seems to be starting up alright! Guess we’ll find out in a few days though lol
I have a really nice ph meter but since I’ve already deviated from my no boil process, I’m just gonna send it. Worst case scenario I learn some tips for next time (mainly I don’t feel like busting out the ph meter and calibrating it)
UsefulInfoPlz@lemmy.world 1 year ago
Second this. Also, what did you do for fermentables? I may be wrong, but I don’t think lemons alone would have enough. I’m curious how it works for you. If it doesn’t then you may try fermenting separately and doing a reduction with the lemon slices to add after fermentation. That would make it easier to dial in your flavor as well.
poleslav@lemmy.world 1 year ago
16 pounds of sugar and an asinine amount of fermentation nutrients lol