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Old 09-28-2012, 07:46 PM   #1
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Default Hard lemonade question?

I am attempting this recipe: http://www.homebrewtalk.com/f79/hard-lemonade-68144/ and am trying figure out what the best way for me to back-sweeten it would be. I can't add artificial sweeteners because they give me headaches. The other method is to stabilize and back sweeten with sugar (I assume table sugar). How do I go about stabilizing and back sweetening my batch? Thanks.

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Old 09-28-2012, 07:52 PM   #2
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The campden tablets will stabilize it. Back sweeten with a mixture of the frozen lemonade concentrate and sugar added post fermentation and after the campden tablets are added (or at the same time)

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Old 09-28-2012, 08:41 PM   #3
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Along with the Camden tablets there should be potassium sorbate added at 1/2 tsp per gallon. Camden dies help but after several days you may get fermentation to start up again if the original ferment was really strong.

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Old 09-28-2012, 11:30 PM   #4
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Quote:
Originally Posted by Arpolis View Post
Along with the Camden tablets there should be potassium sorbate added at 1/2 tsp per gallon. Camden dies help but after several days you may get fermentation to start up again if the original ferment was really strong.
OKay thanks. I was looking for potassium sorbate at lhbs and they didn't have any. They said campden tablets would suffice. Should I order potassium sorbate online since they didn't have any?
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Old 09-29-2012, 12:07 AM   #5
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Potassium sorbate inhibits yeast reproduction. Sulfites "Camden tablets" can stun and slow down some yeasts but when it is common practice to add Camden tablets to a wine must before pitching yeast. I would think there are still chances of a restarted fermentation. I would personally order the sorbate.

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Old 09-29-2012, 10:43 AM   #6
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My understanding is you could also use that "wine conditioner" stuff. It is concentrated sugar and sorbate mixed together. Your LHBS probably has that.

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Old 10-15-2012, 11:49 PM   #7
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Thanks for the help guys. I am purchasing the potassium sorbate and will mix in with the suggested ratio once fermentation finishes. Also when backsweetening you recommended mixing sugar in with a concentrate can. For a 3 gallon batch of fairly sweet lemonade how much sugar and how much of one can of concentrate do you think is needed?

Thanks.

Edit: Also, why does the recipe have you put the 3 crushed campdens in the must before you even add the yeast starter? I thought you added campden tablets once fermentation was finished? Thanks.

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Old 10-17-2012, 05:02 PM   #8
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bump. (hate to bump, but I will be bottling soon)

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Old 10-18-2012, 11:33 AM   #9
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Youre going to have to taste it to know. Take a known sample size... say a cup.

With that cup, start adding the sweetener by the teaspoon and tasting it till you get something you like. Once you get something you like, figure out how many teaspoons went into the cup. Theres 16 us cups in 1 us gallon which means you have 48 cups in total.

Say 1 cup took 3 tsp.

You would then need 144 tsp... theres 48tsp in 1 cup so you would need roughly 3 cups of the sweetener/concentrate to make the entire batch taste the same.

I would take a SG reading of the single cup and after I added two cups I would start to slow down and keep testing the SG till it hits the same.

These numbers are just to show you how, not actually HOW to do it.

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Old 10-20-2012, 02:20 PM   #10
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Quote:
Originally Posted by jlh42581 View Post
Youre going to have to taste it to know. Take a known sample size... say a cup.

With that cup, start adding the sweetener by the teaspoon and tasting it till you get something you like. Once you get something you like, figure out how many teaspoons went into the cup. Theres 16 us cups in 1 us gallon which means you have 48 cups in total.

Say 1 cup took 3 tsp.

You would then need 144 tsp... theres 48tsp in 1 cup so you would need roughly 3 cups of the sweetener/concentrate to make the entire batch taste the same.

I would take a SG reading of the single cup and after I added two cups I would start to slow down and keep testing the SG till it hits the same.

These numbers are just to show you how, not actually HOW to do it.
Thanks . Should I add another can of lemonade concentrate as well? Or should I just add the sugar one tsp at a time and find a ratio from there (and ignore adding more concentrate)

Also, why does the recipe have you put the 3 crushed campdens in the must before you even add the yeast starter? I thought you added campden tablets once fermentation was finished. It doesn't tell you to add them at the end for sweetening, but should I add them in the ratio suggested (along with the potassium sorbate?
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