Hey guys my batch I started yesterday didn't seem to kick off to well. It's fermenting but isn't bubbling near as much as usual.. I've heard of putting lemon/lime in there for some nutrients and I have one lime laying around starting to rot so figured I'd use it. Would I just want to squeeze in so much juice or can I cut it in half and toss it in?

"Mkjt,

You didn't tell us anything about your wash other than it's not bubbling as much as usual ... which could be caused by any number of things: cooler temp, less aeration, the yeast was old, you under-pitched or didn't make a starter, you pitched at a lower temp, maybe the gasket on the lid of your fermenting bucket isn't seated properly, you used more sugar, etc., etc. So we need more information.

The purpose of the lemon/lime juice (or refined citric acid) in some recipes (typically sugar washes) is to lower the pH of your wash. If used properly, it will bring your pH down to a range that is more favorable for your yeast. It's standard fare in recipes such as Birdwatcher's , WPOSW, and DWWG. If you're lacking nutrients/minerals/vitamins you'd need some DAP, calcium, epsom salt, tomato paste, all-bran flakes, gerber baby food ... that sort of thing.

If it's bubbling, then it's producing CO2, which means it's fermenting. Please keep in mind that slow isn't bad ... it's just slow. And in my experience, slow is better. Once I dropped the fermenting temps and slowed things down I started getting much better results ... much cleaner. I would do as BDB suggests and just give it more time.

--JB"