bignick

Recipes 

I came up with a pretty simple hard tea recipe, i will share it with you once i taste it.

ScottUV

Recipes 

Just read through this again. How about that hard tea recipe? I'm thinking if I brew up some strong iced tea and add in some lemon/lemon zest and sugar to reach the abv i'm looking for. What type of yeast should I use for this. I want this to be a crisp summer drink.

Frost

Recipes 

I don't really wanna place a homebrew order for just potassium sorbate so is there any possibility of using metabisulfite instead?

o8secridr

Recipes 

I have had a 5 gallon batch in the fermenter for 6 days and it has reached the 1.00sg. Should it be racked to a secondary with potassium sorbate or just left to finish? It is still bubbling like crazy and still kind of dark. Also is it alright to drink right away or how long should I wait for the best flavor?

siveloz

Recipes 

well I'll get this threat started again i guess! I just started a batch today, heres what i did.

10 cans of limonade
1 kg light DME
about 1,5 kg sugar
champagne yest


So I had a starting OG of 1064 and let it fermant to 1030 then I racked to secondary. Now im at 1000. I know i should stabilize it, then I should back sweet... I was thinking using some limonade powder.. would it work

Also how about that hard tea recipe???

nucmed24

Recipes 

So... I'm getting ready to start a batch of Hard Lemonade. I am planning on bottle carbing this, so before I start I was wondering if anyone else has done this and how it turned out. I was figuring if I carb it I should use less sugar than the original recipe. And what is this I am reading about Splenda? How does that work?

__________________
Paisley Creek Brew Co.


Secondary - Hard Lemonade
Kegged - Bridgeport IPA Clone
Planning - Mirror Pond Clone

Ten-Seven

Recipes 

I did a limeade.

1 gal
Start mead 2#Honey 2#Sugar. Sprinkly a little KV-118 yeast in and let that ferment for a month or untill the airlock slows to a crawl. Rack to another jug and dump in one or two cans of limeade concentrate. When the airlock solwed down to a bubble every 45 seconds I put it in bottles. 24oz empty plastic softdrink bottles (avoid explosions). This is a very sweet and extreemly carbonated limeade.

What is the disadvantage to frementing the LME and sugar 1st to get the yeast going and adding the Lemonade concentrate a week later?

Dionysos911

Recipes 

How did this recipe turn out?

SueMac

Recipes 

Started a Hard Limeade last night. As this is my 2nd attempt, only made a 1 1/2 gallon batch this time. Thanks to Yooper for the hard lemonade recipe this is based on:

2 cans Minute Maid Limeade
3 cups cane sugar
1 tsp Yeast Nutrient
1 tsp Yeast Energizer
Champagne Yeast
1 1/2 gallon Bottled water

1. Thaw limeade cans in pot with hot tap water.
2. Boil 2 pints water and slowly pour in 3 cups of sugar. Stir until dissolved. Take off heat.
3. Empty thawed limeade into clean primary. Rinse cans with bottled water and pour into primary. Keep adding water to 1 gallon mark. Stir.
4. Add water/dissolved sugar mix. Stir. Add water to 1 1/2 gallon mark. Stir, stir, stir... Check temperature.
5. Take hydrometer reading. (my SG was 1.072)
6. Add nutrient, stir. Add energizer, stir, stir, stir.
7. Add yeast. I just pitched right on top. (I didn't have a problem getting it going last time.) Covered over with lightweight dish towel.
This morning: Bubbling away happily!

NOTES:
The last batch I made tasted more like lime wine - just not good! I carbed it with corn sugar and while it took awhile, darn it carbed well! The last batch also had extra light DME and I back flavored with several packets of True Lime. This recipe is a lot more basic so I figured I'd start here and tweak... I only made this small batch because I ended up dumping the other one (6 gallons!) even after individually sweetening bottles,adding flavorings, etc. - it was just gross!

So my current plan:
Let ferment in primary until "head drops" and then rack to 1 gallon jug with airlock. Let sit until FG reached (going for 1.000 or under). Rack 1/2 to primary:

One batch: Backsweeten with about 1/4-1/2 can of limeade. Add sugar, if needed. Bottle to beer bottles and cap. After 2 weeks, check for carbonation.
Other batch: Stabilize with k-meta and pot sorb. Backsweeten with limeade and raspberry beer flavoring - 1/4-1/2 can limeade and maybe 1 TBSP rasp flavoring (will flavor to taste). Bottle in 1/2 gallon jug and refrigerate.

My husband and his cousin go through a lot of Mike's Hard Limeade (lovingly called "Greenies") during the summer up the lake. Your input, suggestions, etc would be greatly appreciated. I'll let you know how the batches turn out...

wpreston

Recipes 

What temp are you fermenting this hard lemonade at, and do you need the potasium sorbate?