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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Full Hard Lemonade recipe
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Old 04-21-2013, 04:48 PM   #51
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I followed the recipie, and filled 2 tap a draft kegs and I will force carb. Then I bottled 36 for the still version.

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Old 04-21-2013, 09:01 PM   #52
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awesome. How did it turn out for you?

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Old 04-24-2013, 04:33 AM   #53
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Hey guys

i want to try a batch of lemonade and one with iced tea concentrate. should i be using a different yeast for the tea or is EC-1118 ok?

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Old 04-24-2013, 11:09 AM   #54
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EC-1118 is pretty robust and should take off pretty well. It was in this recipe because it could handle the acidity. You could use another dry wine yeast if you're going to do tea.

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Old 04-24-2013, 02:05 PM   #55
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Try it with whatever frozen juice (or tea) concentrates you want. The EC-118 is good with the acidity but will work fine for other non acidic concentrates.

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Old 04-24-2013, 10:21 PM   #56
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Originally Posted by brazedowl View Post
If it ferments dry, how are you going to carb it up and have it still be sweet without the bottles blowing their tops?
Pasteurize the bottles per the sticky in the Cider forum after the carb level is where you like.
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Old 04-24-2013, 10:22 PM   #57
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quite acceptable plan. Believe I may do this as well. Forgot about that sticky

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Old 04-26-2013, 03:52 PM   #58
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awesome. How did it turn out for you?
Awesome!
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Old 04-29-2013, 11:05 PM   #59
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Do you need to use malt?

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Old 04-30-2013, 02:47 PM   #60
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The malt really rounds out the flavor. If you're drinking it you wouldn't probably be able to identify it and say "hey they used some malt in this!" but it melds in nicely.

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