Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Good Hard lemonade
Reply
 
LinkBack Thread Tools
Old 04-21-2007, 01:09 PM   #1
USFBull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Posts: 20
Liked 2 Times on 2 Posts

Default Good Hard lemonade

Enough lemonade concentrate(check label to make sure there is no potassium sorbate) and water to make 5 gallons. (10 cans)

2 pounds sugar, 1 pound ultra light dme

(more or less depending on target alcohol percentage)

1 pack champagne yeast

Ferment, add potassium sorbate when finished gravity is reached, enjoy.

This stuff is awesome, and the ladies love it.

__________________

USFBull is offline
caseymac91 Likes This 
Reply With Quote Quick reply to this message
Old 04-21-2007, 11:23 PM   #2
NYeric
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Altamont, New York
Posts: 170
Default

The way you make your recipe....how long is your fermentation process? And as far as water to concentrate, is it as directed on the concentrate's label?

__________________
NYeric is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2007, 12:57 PM   #3
USFBull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Posts: 20
Liked 2 Times on 2 Posts

Default

Ive had it finish anywhere from 5 days to 3 weeks. Fermentation normally starts out slow because of the high acidity.

Using a hydrometer, Adjust the amount of sugar and water to get your target original and finished gravity, to control your alcohol percentage. And add potassium sorbate to stop fermentation once done.

I try to keep the alcohol between 5-8% (depending how the wifes mood has been)

Tastes great, especially on hot days.

I mix it with the Hard tea I make to get a hard Arnold Palmer. Nothing is better on a hot day than a sweaty Hard Arnold Palmer

This can also be done in those 1 gallon glass wine jugs. Of course you'll need to adjust the recipe.

Any other questions just ask

__________________

USFBull is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2007, 02:36 PM   #4
USFBull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Posts: 20
Liked 2 Times on 2 Posts

Default

If you use a yeast starter and some yeast nutrient you can get it start fermentation quicker.

I always start the yeast in a mixture of water,sugar and a small amount of the lemonade so that the acidity is less of a shock to the yeast. May not make a difference.

__________________
USFBull is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2007, 04:17 PM   #5
Bosh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Seoul
Posts: 285
Default

What do you think would happen if you used bottled lemon juice?

__________________

On deck: Oatmeal Stout
Primary: Bourbon Red Ale
Bottled: Dunkelweizen and Dunkel

Bosh is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2007, 05:42 PM   #6
USFBull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Posts: 20
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Bosh
What do you think would happen if you used bottled lemon juice?

Check the label, if there is any sorbates or sulfites, its no good.

Just had a glass with lunch, it was good! 8% and I cant taste the alcohol at all.
__________________
USFBull is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2007, 08:14 PM   #7
NYeric
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Altamont, New York
Posts: 170
Default

USF...

Does it taste like a malt beverage, or more like lemonade? I was hoping for more of a malt beverage taste

__________________
NYeric is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2007, 10:18 PM   #8
Jaybird
Sponsor
HBT_SPONSOR.png
HomeBrewTalk 2012 Vendor Giveaway Participate
Vendor Ads 
Feedback Score: 1 reviews
 
Jaybird's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Nor*Cal
Posts: 5,802
Liked 358 Times on 255 Posts
Likes Given: 128

Default

??? do you use a tart or sweet lemonade??
what brand and type do you use also what yeast???
Thanks
JJ

__________________
Jaybird is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2007, 10:53 PM   #9
USFBull
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Posts: 20
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by NYeric
USF...

Does it taste like a malt beverage, or more like lemonade? I was hoping for more of a malt beverage taste

It tastes like lemonade, somewhat sour but you can sweeten it to your own tastes. If you want it more malty add more malt extract, I may go all malt, no sugar in a 1 gallon glass carboy later this week. I have only made it a couple times and I am experimenting with it myself.

I dont like these kind of drinks but this stuff is good!

This was the last recipe i used:

10 cans of minute maid lemonade (no sorbate)

About 4 1/2 gallons water

About 1 1/2 - 2 pounds sugar, 1 pound ultra light dry malt extract, brought it to 1.060 OG.

1 pack champagne yeast. I used redstar, I am sure there are much better strains availiable. If you know of any let me know.

Made the yeast starter and pitched the yeast.

Let ferment for 3 weeks

FG 1.000

It was still somewhat sweet for me, But my fiance adds sugar.


Make it, come up with variations.

Tommorow I am making more. I will not use any sugar this time, just two extra lime concentrate cans and a pound ultra light dry malt. I may also substitute a couple of the lemon juice cans, with orange, grapefruit or some other kind of juice.

My fiance has some strawberry lemonade in a gallon glass jug about ready for bottling I will keep you guys up to date if you'd like on how it comes out.

I can not stress enough how much better this stuff is than any hard lemonade I have bought at the store.

Except for the first batch I made, I used 4 pounds of sugar and it ended up being about 13% alcohol.



Any questions, just ask. Any feedback, Give it I want to hear it.
__________________
USFBull is offline
MALENKIBUDAH Likes This 
Reply With Quote Quick reply to this message
Old 04-24-2007, 12:50 PM   #10
lustreking
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Bethlehem, PA
Posts: 750
Liked 18 Times on 17 Posts
Likes Given: 7

Default

This sounds interesting... I have a couple questions

Do you stop it at 1.000 or is that usually just what it ferments out to?
Do you carb it, or serve it still?
Can you share your hard tea recipe?

-S

__________________
lustreking is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hard Lemonade sarabearchell Cider 7 12-15-2011 07:54 PM
Does this Hard lemonade look ok? (with pic) davevg Cider Forum 12 08-20-2008 10:05 AM
Hard Lemonade jacobdaughtry Cider Forum 3 05-29-2008 03:55 PM
Hard Lemonade thedailyaustin Cider Forum 3 02-17-2008 03:10 PM