Thanks for the advice. My LHBS is closed today so I'll give it some good shakes (it's in a carboy) and leave it open, covered with a towel. I'll also add a little bit more yeast nutrient.
Tomorrow I'll pick up another package of yeast and do the rest. Thanks again.
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Primary - Amaterasu Honey Blonde, Orange Blossom Mead
Bottled - Pinot Noir
Drinking - Cthulhu Stout, Santa's Little Helper III, Hard Lemonade
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
I am looking for a place to get my hands on Lemonade Concentrate in the UK (or Ireland). Anyone any ideas where to get this? Or what I can substitute it with?
I am looking for a place to get my hands on Lemonade Concentrate in the UK (or Ireland). Anyone any ideas where to get this? Or what I can substitute it with?
James.
You can use fresh lemons and corn sugar. I used 16 lemons and 6 .lbs of corn sugar as the base, although this did end up low on the lemon taste scale, I had to add concentrate to the secondary. Anyway, the recipe I adapted from called for 4-5 .lbs of corn sugar and 12-24 lemons. I'd up the lemon count to 24 if I did it this way again.
As an update, I grabbed a sample last night from my lemonade, its been three weeks in secondary. The SG is still a little high, higher than I want it. I'm going wait a couple of days and see where its at. I let wifey try the sample and she...well...it wasn't constructive criticism. Kept saying it was gross, needed to be sweetened and tasted like a bad lemon. I have never eaten a bad lemon before, I'm not sure of the taste! I thought it tasted fine. Anyway, the non-beer drinkers that I made this for will probably want it sweeter...hate when she's right. Anyway, I am going to bottle it so I need the yeast to be active. I have read the threads on Splenda, any thoughts? Its a five gallon batch and I don't want it to be pure sugary tasting!! I think if it was sweeter wifey would enjoy...
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Drinking: Brown Ale, Belgian, Apple Ale
Planning: Scotch Ale, Stout
I have a few questions because this is only my second time brewing anything.
First, can u use carbonation drops for priming the bottles?
Also, is one packet of redstar champagne yeast enough?
Lastly, do you think that 2 lbs of sugar and one lb of dme will be too much if I am going to ferment it completely out?
My target % would be between 6% and 8%
Also I live in an isolated area, so is it possible to make a yeast starter without yeast nutrients? I live over an hour from my lhbs and i really would not want to make that trip again.
Yes you can use carbonation drops, but many people claim that one is not enough and use two for this type of recipe (ciders and what not) So you may need to experiment to find your recipe.
! packet should be enough yeast for 5-6 gallons
To know how much sugar to add, you really need to use a hydrometer. This way you can adjust the OG to something that will lead to 6-8% alcohol.
__________________ Meads: Leap Year, MAOM, Habanero/Serrano Capsicumel \m/ Oo \m/, Show Mead for Berry Melomel and Cinnamon Vanilla Metheglin Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider Wine: Trader Joe's Triple Berry Wine for SWMBO, Cherry Port, planning my Black Currant Vanilla Wine, Banana Wine
Quote:
Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
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