Got a couple of questions about hard lemonade. Did a few searches and felt like I have a couple pieces I need to the puzzle. And no I don't want to just flavor some liquor with lemonade. My wife wants me to try to make this for her. I think it is the least I can do, as she is very patient with me and my brewing.

I want to make about 4-5 gallons. Looks like some of the recipes out there use only lemonade concentrate, and others add sugar/dme to boost the alchohol%.


2 lb light DME
2 lb of sugar or honey ?
5 cans of lemonade concentrate
5 lemons in boil pot - cut up
Boil fermentables x 15 minutes
5 lemons in primary - cut up
3 campden tabs
Yeast nutrient
2 packets of wine yeast


Questions:

#1 Can I just use lemons for this recipe instead of adding lemon concentrate? If so, how many do I add to qs for 5 cans of concentrate?

#2 How does one add the 5 lemons to primary without a boil - Very confused about this as sterility will become an issue.

#3 Would anyone recommend sugar over honey? What would you use and why?

#4 I also see information out there about adding yeast nutrients. Exactly what product does anyone recommend? Brand/ingredient names would be helpful.

#5 Do the campden tabs get thrown into the boil or just dump into primary?

#6 Exactly what strain of wine yeast should be used?

#7 What fermentation time / conditioning time should I plan for?

Any recommendations would be helpful. If you see anything out of line here just let me know. I am up for any deconstructive / constructive criticism. I tried doing a search, but didn't feel like I was getting a lot of solid information.

Thanks,
JDFROMJAX