Hi all - Im new here.
Started a batch of alcoholic lemonade on 12/09/08 and used the following recipe.
15 lemons - zest and fruit only - no white pith
3 kg Brown sugar
Lalvin EC1118 Champagne Yeast
Put fruit in stocking and boiled up with Sugar and MD.
Put all into a 15 litre fermenter (inc Fruit in stocking) and filled with water.
The starting SG was 1080
but over the course of the next 2 weeks this has only dropped to 1060.
I know I have used a lot of sugar (I was aiming to get a 7-8% Two-Dogs style lemonade) and expect the brew to take time but I thought it would drop a bit quicker.
It is still bubbling away and tastes progressively less sweet each time I take a hydrometer reading but I was wondering if I have used enough Yeast to convert all the 3kg of sugar ( and fruit sugars too).
I am happy to let nature take its time (and the temp has not been too helpful here in 'sunny' Melbourne!) but should I think about adding another yeast satchet if the fermentation stops and the SG is around the 1050 - 1040 mark?