Can you post exactly what you did with this batch including sulfite additions, lemon juice ingredients such as sorbate or benzoate on the label? It sounds like either too high an sg, too much sulfites or to much acid which is my guess. Winepress is doing more updates I guess but why its been down for the last few days doesnt make sense.
I pretty much used the recipe below. The changes I made: I squeezed enough lemons to make the required juice. I added 1/2 pound of chopped golden raisins. I increased the recipe to 6 gallons, upping all the ingredients by 20%. I didn't have a yeast slurry, so I started a new packet and let it foam for an hour or so before adding it. Finally, I thought it would be wise to add 5 campden tablets and wait 30 hours to add the yeast.
This is my second batch. The first one was started when the house was about 79 degrees and fired up right away.
I just don't know if I can try to salvage the existing yeast...or should I get a new packet and start all over trying to get it started.
Skeeter Pee
For a 5 gallon batch
3 bottles of 32oz 100% lemon juice (e.g ReaLemon in the green plastic bottles or equivalent)
7 lbs sugar (or 16 cups)
3/4 tsp tannin
6 tsp. yeast nutrient
2 tsp. yeast energizer
Approx, 4 ¾ gallons water
Yeast Slurry
Potassium metabisulfite (Kmeta)
Potassium sorbate (sorbate)
Sparkolloid
Many people have difficulty getting lemonade to ferment. This is due, I believe, to several factors. The high acidity, the lack of natural nutrients, and preservatives that are often included in the lemon juice. Therefore, I do whatever I can to assist the process.
I use reverse osmosis water (this is by choice and tap water should work fine since much of the chlorine should evaporate out during the initial steps). Make invert sugar by adding your 16 cups sugar to a large stainless cooking pot along with 8 cups water and 14 teaspoons lemon juice. Stir sugar to dissolve and heat to just below boiling while stirring. Hold at this temperature for about 30 minutes. Allow to cool slightly and pour it into your primary along with 2 of the bottles of the lemon juice (reserve the last bottle until later), and enough additional water to make 5 ½ gallons. Add the tannin, 3 tsp. of the yeast nutrient and 1 tsp. of the yeast energizer. Stir.
Test S.G with hydrometer and record. I shoot for an SG of around 1.07 which yields a beverage of around 10% alcohol if it ferments dry. Vigorously beat the mixture with a wire whip for a couple of minutes to introduce oxygen and purge it of artificial preservatives. I then cover the bucket with a dish towel and let the sit for 24 to 48 hours.
After 24-48 hours, give it another quick whip and then pour in yeast slurry from the first rack of another batch of wine. It sometimes takes a while, but you should have active fermentation within a couple of days. It helps to keep this must warm (70-80 degrees). You may need to occasionally whip in some additional oxygen with the whip if fermentation seems to be progressing slowly.
