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Old 12-04-2006, 03:00 PM   #1
britishbloke
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Default Hard lemonade recipe - adjustments?

Hi all,

im planning on making some hard pink lemonade in my primary thats sitting around doing nothing.

I found an interesting recipe for Mikes Hard lemonade and am wondering if anyone has tried this recipe.

I assume that the extra 3 gallons of water added should be boiled and cooled before being added?

And this recipe does not call for secondary. I feel a little uncomfortable about not secondarying it. Im not in any rush so I think ill secondary (The 1-2-3 method).?

-------------------
5 lbs Table or Corn Sugar
1 lb Dry Malt Extract (to make it a malt beverage like Mike does)
6 12 oz Cans Lemonade frozen concentrate (make sure there's no preservatives)

any Ale yeast
-or-
English Cider Yeast (WLP775)

heat the sugar and malt in 2-1/2 gallons of water to 170 for 15 minutes. Cool and add the frozen concentrate and 3 gallons of water. Pitch yeast. I've never used yeast nutrient, but this recipe could probably stand to have some added for faster fermentation. It takes about two weeks or so to finish fermenting, then straight to bottles. I use soda bottles since that's what the pint bottles are with Mike's Hard Lemonade.

I've used baker's yeast for this recipe in the past when I was experimenting, and it'll work, but takes a loong time to ferment out. My latest batch uses SafAle 56 dry yeast.
-----------------------------

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Old 12-04-2006, 05:09 PM   #2
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Can I do this with real lemons and my juicer?

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Old 12-04-2006, 05:10 PM   #3
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i am on my second batch now - it takes about a month to 6 weeks to ferment out and i just left it in the primary until it bubbles at 1 per 2 minutes.then in secondary for 2 weeks to clear.
very important is to start your yeast in sugar water and slowly add some lemonade concentrate over the space of a few hours to acclimatize the yeast to the citric acid. search hard lemonade and you will find good info posted by lorenae.
i added 1 tablespoon of gypsum /5 gallons to the above recipe and used lavlin ec1118 yeast. prime like beer when it has fermented out and you will have a great
sparkling beverage. some of my friends thought it was too malty but most liked it.
i added a seventh can of concentrate when the bubbling slowed and ended up at
8.5% abv. good luck

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Old 12-04-2006, 06:05 PM   #4
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I have a carboy.

Id have to make sure that the concentrate cans were at room temperature before slowly adding?

Are we talking about adding one can every hour? Hmmmm/.

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Old 12-04-2006, 07:02 PM   #5
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to start the yeast i just added 1 tablespoon of thawed concentrate to my yeast starter every hour until it was bubbling well and then added to main batch that had the rest of the cans in it.

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Old 12-04-2006, 08:58 PM   #6
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Quote:
Originally Posted by britishbloke
12 oz Cans Lemonade frozen concentrate
If only we got those in Britain!
Orfy - Use lemon/lime juice and the pared zest. It works for me!
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Old 12-04-2006, 09:04 PM   #7
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OK so add thawed concentrate into the yeast starter glass? Should I add some water in first? Or pour concentrate straight into the liquid (starter) that goes into the glass?

Thanks.

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Old 12-04-2006, 10:57 PM   #8
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hydrate your yeast in cooled boiled water as usual.(i used about 1 1/2 cups of water)
after it has hydrated - 5-10 minutes add 1 tablespoon of thawed frozen concentrate. wait until it is bubbling and add another tablespoon every hour or so
after 4 hours of feeding i pitched it into the main batch and fermentation took off within 24 hours

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Old 12-04-2006, 11:47 PM   #9
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I started this about a week ago I used 5 cans of lemons and 1 of lime frozen conentrate. I mixed the 2 frozen conentrate cans into every 1 gallon of water to help cool the 2 1/2 gallons of sugar/water. As for the yeast, I used safale-56 and started the yeast just in water for 15 minutes then pitched into to primary and with in 24 hours I had full fermentation. I did use the extra bathtub to keep temp. down to 66-68 degrees for the first week.

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Old 12-05-2006, 01:46 AM   #10
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I did
1 lb corn sugar
3 lb of light malt
and 6 can of lemonade

its in the clearing tank now and taste good but don't go does as fast as a mike's

oh and whats gypsum?

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