Originally Posted by zman

Hey guys,

I'm relatively new to brewing, so I have a couple questions about this hard lemonade.\

1. Is any secondary fermantion necessary, or is it OK to drink after primary fermentation? I guess a follow-up question is whether or not bottling is necessary or can you drink it straight out of the primary plastic keg if you're using it for a party?
It is not necessary per se but it will keep fermenting if you do not rack it off the yeast or add K Meta. I had it go form 1.020 to 1.010 in 3 days (OG was 1.100). You can drink it right away. I prefer to bottle mine so I secondary, cold crash and carb to 2.3 volumes of CO2. I would bottle it in a growler, jug, or a pitcher instead of out of a carboy or bucket


2. I've seen from this thread that champagne, wine and beer yeasts have been used. Is it OK to use any kind of yeast or will the flavor be affected greatly?

Yes it is. Some people on here have used Beer Yeast I believe. I have always used Cotes de Blanc (yoopers recipe) You want something that is going to tolerate up to 12%ABV. The batch I just bottled is in the 11% area

3. What exactly is yeast nutrient and how important is it when making hard lemonade?
Yeast Nutrient and energizer, is very important. http://www.howtobrew.com/section1/chapter6-9-1.html. It is really important to the Hard Lemonade because the lemonade is very acidic and you need to get the yeast acclimated to the environment and give them the extra nutrients. I think the starter is the most important part of this beverage.

I made batch 2 last night for a party we are having in a few weeks.

Thanks for your help guys!

Originally Posted by USFBull

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

Originally Posted by LloydRenee

I notice everyone asks how it tastes and what not after after asking questions on how to do it and not many people answer. I will try and remember to let folks know how mine tastes when its done. Whenever that may be. Hopefully this goes well!

What I did:

7 Minutemaid Lemonade concentrate
3 Minutemaid Pink Lemonade concentrate
5 Lbs Cane Sugar
5 Gals Spring Water
1 Package Montrachet Yeast
1 6.5 Gal Ale Pail
1 5 Gal Pastic Carboy

Step 1:
I added the 10 Minutemaid Concentrate containers after they were defrosted to the bottom of the Ale Pail

Step 2:
I warmed a gallon of Water in a brew pot and added 2.5 lbs of sugar to it disolving the entire contents. (Repeat with remaining sugar)

Step 3:
When the solution suagar solution was done I poured them into the ale pale mixing with the concentrate.

Step 4: Add the remaining 3 gallons of water to the pail. Stir gently if needed. Take OG. Mine was 1.084.

Step 5: Extract 2 to 3 cups of mixture in a sanitized jar or Pin Glass or whatever. Pitch your yeast into it, stir it up a little. Cover with plastic wrap (I put a rubber band around it to keep sealed). Let sit for 20 minutes plus.

Step 6: If the yeast has activated and started working its magic in your jar then pitch it in the pail. Stir lightly.

Step 7: Cover pail and insert airlock.

So thats what I did. My yeast didnt take as well as I liked (no airlock activity) so at day 3 I extracted another two cups of the mixture and pitched a different yeast (Champagne). The air lock started right up and has been going well since. I will take a reading this weekend to see where we are.

I plan to rack it to a secondary carboy in two weeks and let it sit for at least two more. From there I will rack it to a bottling pail with a priming sugar and hope for the best!!

Any suggestions or thoughts?

Originally Posted by LloydRenee

I notice everyone asks how it tastes and what not after after asking questions on how to do it and not many people answer. I will try and remember to let folks know how mine tastes when its done. Whenever that may be. Hopefully this goes well!

What I did:

7 Minutemaid Lemonade concentrate
3 Minutemaid Pink Lemonade concentrate
5 Lbs Cane Sugar
5 Gals Spring Water
1 Package Montrachet Yeast
1 6.5 Gal Ale Pail
1 5 Gal Pastic Carboy

Step 1:
I added the 10 Minutemaid Concentrate containers after they were defrosted to the bottom of the Ale Pail

Step 2:
I warmed a gallon of Water in a brew pot and added 2.5 lbs of sugar to it disolving the entire contents. (Repeat with remaining sugar)

Step 3:
When the solution suagar solution was done I poured them into the ale pale mixing with the concentrate.

Step 4: Add the remaining 3 gallons of water to the pail. Stir gently if needed. Take OG. Mine was 1.084.

Step 5: Extract 2 to 3 cups of mixture in a sanitized jar or Pin Glass or whatever. Pitch your yeast into it, stir it up a little. Cover with plastic wrap (I put a rubber band around it to keep sealed). Let sit for 20 minutes plus.

Step 6: If the yeast has activated and started working its magic in your jar then pitch it in the pail. Stir lightly.

Step 7: Cover pail and insert airlock.

So thats what I did. My yeast didnt take as well as I liked (no airlock activity) so at day 3 I extracted another two cups of the mixture and pitched a different yeast (Champagne). The air lock started right up and has been going well since. I will take a reading this weekend to see where we are.

I plan to rack it to a secondary carboy in two weeks and let it sit for at least two more. From there I will rack it to a bottling pail with a priming sugar and hope for the best!!

Any suggestions or thoughts?

Originally Posted by USFBull

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.