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Old 03-31-2009, 04:43 AM   #1
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Default The Lightbulb Turned On Arnold Palmer

Have you ever had an Arnold Palmer Iced Tea/Lemonade... Well they are delicious. I ran across the Hard Lemonade and the Hard Iced Tea recipe and I am going to try and formulate a combination of both and make a Hard Arnold Palmer. I would like to hear any imput, ideas, or recipes you think could work. For the next couple of days I am going to put my mind to this one. I will get back soon to a completed recipe.

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Old 03-31-2009, 09:00 PM   #2
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I was just thinking about doing the same thing last week. I'd love to see what you come up with.

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Old 03-31-2009, 09:12 PM   #3
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Well, if you're looking to make a hard Arnold Palmer you'll probably need to add some...





wait for it....










wiat for it...









Viagra

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Old 03-31-2009, 09:25 PM   #4
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Default Ok here it is

There are 2 recipes that I borrowed from this forum. I am no expert but I think this recipe would work.

Arnold Palmer Recipe
6 Cans Frozen Lemonade Concentrate in 2.5 Gallons H2O
2.5 Gallons Arizona Iced Tea Unsweetened
1 lb Extra Dry Malt Extract
2 Lemons Juice & Zest
5 tsp Yeast Energizer
5 tsp Yeast Nutrient
5 Campden Tablets
Sugar to bring SG to 1.1
2 packets Lalvin D-47 Yeast

Bring 2.5 Gallons of H20 to a boil and add the lemonade concentrate. Let that mixture cool. Pour Iced Tea and Lemonade into primary fermentation vessel. Add extract, juice/zest, energizer, nutrient, campden. Take SG, add sugar 1 cup at a time until 1.1 has been reached. From the main batch take 8 cups add an extra ½ cup of sugar to it and build a yeast starter. Cover both vessels until there is active fermentation in the starter then pitch into main. End fermentation when the SG reaches .989

Please critic and rip apart if possible. I would like to perfect this so I can have the best tasting drink possible.

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Old 03-31-2009, 09:31 PM   #5
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I've moved this to the Wine Making Discussion Forum until the recipe has been created, tested and feedback provided.

Once you have the end product and can share the results, we'll move this back to the recipe database.

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Old 03-31-2009, 09:37 PM   #6
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Default Yeast?

Thinking the yeast needs to be a sweeter variety any thoughts?

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Old 03-31-2009, 09:56 PM   #7
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I'd say go for a clean ale yeast, which would leave you with a sweeter product (although not by much) s-05 or notty would be my choices

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Old 03-31-2009, 10:07 PM   #8
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Agreed, I would go for an ale or even a hefe yeast. Now the SG of 1.100 scares the **** out me. You would be cooking up something that is either way to strong to be good or so delicious that you are lying in your own drool after two drinks. I would shoot more for a SG of 1.060, ferment to dryness, stabilize and backsweeten to taste. I know I enjoy both ice tea and lemonade on a hot summer afternoon, and I'd rather be drinking it like a beer or cider then a wine.

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Old 03-31-2009, 10:40 PM   #9
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I have a tendancy (at first) to go big with the ABV. I don't know why its just my instinct that and this recipe is the hybrid of two wine recipes. I think you're right though about drinking it like a beer, deffinetly more enjoyable. I have expirience with Nottinhams Ale Yeast and would be comfortable converting that over and I think I will. I think 1.06 to 1.015 would be better for this recipe. That will make the ABV 6%. After that I am afraid my skills aren't that sharp. Could I stabalize with campden and backsweeten with Corn Sugar. How would I then prevent any carbonation, light carb would be ok.

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Old 03-31-2009, 11:17 PM   #10
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Well if you are going for 6%, aim lower on the OG. Aim more for 1.045 and let it ferment completely dry. Stabilize with campden and sorbate in conjunction with each other, and then backsweeten with whatever you like. In this case, I might look at doing a 6% black tea "wine" and backsweeten with lemonade concentrate. Just start off with a heavy black tea, add sugar to reach 1.045, add any nutrients and yeast, ferment it dry, stabilize and add the concentrate. That way you get the right abv, the tea, the lemonade and the sweetness.

Having said that, thanks to another member on here's recommendation, I will soon be making a black tea wine at full wine abv. So if you want to go big on the abv, go big by all means. My originally intended light blueberry cider ended up being an amazing 13% blueberry apple wine.

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