Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Recipes/Ingredients (http://www.homebrewtalk.com/f12/)
-   -   hard lemonade (http://www.homebrewtalk.com/f12/hard-lemonade-61780/)

mitch1 04-07-2008 07:54 PM

hard lemonade
 
does anyone have a good recipe for a hard lemonade, and the brewing instructions. I would greatly appreciate it.

Yooper 04-07-2008 08:48 PM

There are several recipes. Just a quick search gave these threads:
http://www.homebrewtalk.com/f25/good-hard-lemonade-27966/
and
http://www.homebrewtalk.com/f12/hard-lemonade-problem-12104/?highlight=hard+lemonade

Hard lemonade was my toughest ferment, so in the second thread I have all my notes there in a post, to explain how I did it.

Rustyduck 05-18-2012 03:35 PM

2lbs. Corn Sugar
2lbs. clover honey
2lbs. light malt extract
6 cans frozen lemonade concentrate
* Optionial Fruit puree 2-3 lbs
6% ABV estimated

1 packet nottingham dried ale yeast

Bring 1.5 gallons of water to a boil. Add sugar, honey, and malt extract. Boil for 5 minutes. Chill the wort in a covered pot. When cooled pour ingredients into the primary fermentor. Top off with enough cooled water to make 5 gallons. Pitch yeast and ferment in the primary for about one week or until primary fermentation has completed. Add 6 cans of thawed lemonade concentrate to the secondary fermentor, you can also add any aseptic fruit puree you like at this point (think rasberry-lemonade). Rack the contents of the primary to the secondary until fermentation completes (usually about a week). Keg or bottle as normal but make sure to use a cheesecloth or steeping bag around end of siphon to filter out lemon/fruit particles.

Note: I know there are many processes for fruit/lemonade out there but this method works for me and bypasses the difficult initial ferment hard lemonade can have due to the high acidity levels by giving the yeast a head start in the primary.

arivera 08-09-2012 11:00 PM

Quote:

Originally Posted by Rustyduck (Post 4096879)
2lbs. Corn Sugar
2lbs. clover honey
2lbs. light malt extract
6 cans frozen lemonade concentrate
* Optionial Fruit puree 2-3 lbs
6% ABV estimated

1 packet nottingham dried ale yeast

Bring 1.5 gallons of water to a boil. Add sugar, honey, and malt extract. Boil for 5 minutes. Chill the wort in a covered pot. When cooled pour ingredients into the primary fermentor. Top off with enough cooled water to make 5 gallons. Pitch yeast and ferment in the primary for about one week or until primary fermentation has completed. Add 6 cans of thawed lemonade concentrate to the secondary fermentor, you can also add any aseptic fruit puree you like at this point (think rasberry-lemonade). Rack the contents of the primary to the secondary until fermentation completes (usually about a week). Keg or bottle as normal but make sure to use a cheesecloth or steeping bag around end of siphon to filter out lemon/fruit particles.

Note: I know there are many processes for fruit/lemonade out there but this method works for me and bypasses the difficult initial ferment hard lemonade can have due to the high acidity levels by giving the yeast a head start in the primary.


Is this carbonated? if not, how would you recommend I carbonate??? Im going for that "mikes hard lemonade" type junk my wife likes... any ideas???

Thank you!

bgs8884 08-10-2012 12:45 AM

Not a lemonade, but the Graff Cider is phenomenal.


All times are GMT. The time now is 08:08 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.