Originally Posted by maddprofessor
Has anyone made a hard lemonade with Nottingham before? The only wine yeast I have on hand is Montrachet and I'm worried about it creating off flavors in the stressful acidic environment. I'm pretty much following Yooper's recipe.
Just to follow up on my previous post about using Nottingham, I sampled this over the weekend. After 6 weeks in the bottle it is so much smoother, but tart/sour. Adding one or two splenda packets to 12 ounce really makes a difference if you like it sweeter. Have to say though, after a couple swigs, you get acclimated to the sour taste, and its also 10%, so after one bottle I doubt it matters anyway