Only once I’ve got yeast staggered by lemon juice addition, and that happened in secondary fermentation. If there is enough sugar (and, if I recall correctlt, there was added sugar in these ferments), they’ll keep going. Acidity that slows them down for real is much higher, like what acetobacteria do. Yeast still thrives in bread starters and combucha, and those are sour!
Comment on Lemon wine and orange wine
Stovetop@lemmy.world 1 week ago
How does the acidity of the citrus not kill the yeast needed to ferment?
alzymologist@sopuli.xyz 1 week ago
poleslav@lemmy.world 1 week ago
Good question! All I can say is same strain of yeast, the orange abv is almost double the lemon with one week less of fermentation. I did not add baking soda or try to balance the acidity to either. Yeast is a resilient organism it seems.