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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Full Hard Lemonade recipe
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Old 08-24-2012, 03:31 AM   #11
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the hardest part about this recipe is trying not to drink it all before it's completely done fermenting lol.

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Old 08-24-2012, 04:27 PM   #12
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Quote:
Originally Posted by Tazman View Post
What is equal to a pellet of yeast nutrient? Is that a tsp.?.
Not quite that much, I usually do a few small dashes out of the container of nutrient.

Also, to answer oscarjets' question, yes you could! You could use any of the concentrates and make something similiar to wine coolers if you wanted to. The acidity of the lemonade is quite a bit so if you used maybe a fruit punch, it wouldnt be as much. Either way, having healthy yeast is important in any fermentation so I would still "prep" the yeast as in the recipe.
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Old 09-01-2012, 04:51 AM   #13
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Default Skeeter Pee Experiment

I tried something that worked great with my recent batch of hard lemonade. So I thought I'd pass it on.

Originally, I wanted to flavor part of the batch with hibiscus. I tasted Revolution Brewery's Rosa a few weeks ago, and loved the hibiscus flavor. So why not try it with my latest batch of hard lemonade, especially since I was out of town and left it in the primary too long (got a bit yeasty tasting).

I bought a pound of hibiscus flowers and heated about half of them with three cups of water. I let it come to a boil for about one minute, and then turned off the heat and let it cool to room temp. I put it in the fridge for a few hours. Then I racked my primary into a gallon jug (filled it to about 90%), and then added a half cup or so of the hibiscus concentrate. There was still alot of yeast suspended in the liquid. I figured I'd rack the mixture after I mixed it and let it sit for a while.

And then an amazing thing happened. In about 30 minutes, the yeast completely clumped (flocullated) and settled to the bottom. I was floored. I quickly racked off the cleared lemonade on top into a clean container, and then used the remaining concentrate to clarify the rest of the skeeter pee I had made in another container. It worked there too.

I didn't taste a strong hibiscus flavor, but adding the concentrate was an excellent way to clarify the lemonade and made it a pretty red/pink color.

Just thought I'd pass this along. Next time, I'm going to do one of two things (in addition to racking out of my primary sooner). First, I may use less concentrate to just get the cool color. Second, I'm going to try a commercial concentrate to see if I can't get an actual hibiscus flavor. I might even put the flowers directly into the secondary for a few days to see if that works.

I'd welcome anyone with any ideas to let me know if they have had any similar experiences.

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Old 09-09-2012, 11:40 PM   #14
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I was wondering if it is possible to make this with fresh lemon juice and not concentrate, if so does anyone know how many lemons are equal to a can of concentrate.

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Old 09-09-2012, 11:42 PM   #15
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image-3174510184.jpg

My bottle says it contains 21 lemons for 941 ml
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Old 09-11-2012, 12:46 AM   #16
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Default lemon conversion

thank you very much.

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Old 10-15-2012, 10:59 PM   #17
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I read through these instructions and got a little lost, when did the lemonade go into carboy? It ferments in plastic fermenting bucket correct? So total time making to drinking this is only 1-2 weeks? Sorry if these are dumb questions I'm new to brewing, just made my first batch of wine last week.

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Old 10-16-2012, 06:31 PM   #18
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The directions are very clear. You add most of it initially and a little more when back sweetening

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Old 10-16-2012, 07:53 PM   #19
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jmg727....you can defintely pick up more hibiscus in this by also adding flowers covered in just enough steaming water to soften them, smallest amount possible, to the secondary.
I also like to pack a glass jar with the nicest looking whole hibiscus flowers, preferably closed buds, and cover with simple syrup and keep in refrig. Place one flower in bottom of wine glass before filling with wine.

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Old 10-16-2012, 07:55 PM   #20
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I think you misunderstood my question, you say to rack fermented lemonade from carboy, when did it go in the carboy? From what I read the lemonade fermented in a bucket, when did it go on carboy?

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