Started a few fruit wines this weekend and 2 of 3 are starting to foam nicely. However, my lemon must is flat and Im worried that the acid is too strong for the yeast. My initial pH reading was 2.77pH, so I added water to bring it up to 3.08pH. After sugar adjustment, I had 24.4 brix. Anyone have problems getting lemons to ferment? Any suggestions would be appreciated. Or, reassurance that it will work even better. Thanks!