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Old 02-08-2011, 06:12 PM   #1
Xalwine
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Default Newbie - Hard lemonade idea

Hello!

I am working on a lemonade recipe and i would love to have several types, (strawberry lemonade, blueberry lemonade, etc) I want to have a summer BBQ (yes im planning WAY ahead) and have my 3 mr beer kegs full of different lemonades. so i dont need it carbed.

My question is this,

Could i just make a hard lemonade, and because I dont want to carb, kill the yeast by either cold crashing or chemicals, and then backsweeten with the flavor concentrate that i want to add? would that give enough flavor to both sweeten and make it a distinguishable flavor.

I plan on only using the mr beer supplies to serve as spigots for the different flavors so i'd like to brew all of the lemonade in my 5 gal carboy (or 2), But would this produce a sweet hard lemonade with different flavors?

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Old 02-08-2011, 07:38 PM   #2
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I have never done this, but I would imagine that people would be able to tell the difference. Not sure how strong the flavor would be, but maybe somebody here has done this.

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Old 02-09-2011, 01:15 AM   #3
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Summer is a long ways off so you have plenty of time to experiment. Once you have your base lemonade made, do some small scale measured samples to find the ratio you like.

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Old 02-09-2011, 02:25 AM   #4
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Maybe this is dumb to think, but is lemonade too acidic for yeast to really grow in?

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Old 02-09-2011, 02:32 AM   #5
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i always make hard lemonade for warm months, and here in texas, we have plenty. my recipe is:

11 cans frozen lemonade (no preservatives, like great value brand from walmart)
4 lbs regular sugar
montrachet wine yeast
add water to make 6 gallons

let it sit, no aging needed after 30 day fermentation, 14%, but tastes almost like regular lemonade. i make it every spring, summer, and fall here in texas. if you want to make it still instead of sparkling, add a campden tablet ( from a homebrew store ) when bottling or kegging. you can also add 1 more can when bottling or kegging to add flavor. cut down on the sugar to cut down on the alcohol content

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Old 02-09-2011, 04:09 AM   #6
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Any idea on how to scale that down to a 1 gallon batch?

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Old 02-09-2011, 10:18 AM   #7
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Quote:
Originally Posted by freeradical View Post
Maybe this is dumb to think, but is lemonade too acidic for yeast to really grow in?
From what i've read you make a starter and slowly introduce the lemonade to it. I've heard of it taking upwards of 4 hours to make a starter for it. But if its good it's worth the wait!
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Old 02-09-2011, 10:52 AM   #8
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Quote:
Originally Posted by freeradical View Post
Maybe this is dumb to think, but is lemonade too acidic for yeast to really grow in?
Search "Skeeter Pee" on this forum. It's done all of the time. I just started a batch on Nottingham yeast cake from a beer brew. I made a 5 gal batch in a 6.5 gal bucket. The next morning it was foaming over the top. I guess it was fermenting quite well.
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Old 02-09-2011, 10:56 AM   #9
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Quote:
Originally Posted by lumpher View Post
i always make hard lemonade for warm months, and here in texas, we have plenty. my recipe is:

11 cans frozen lemonade (no preservatives, like great value brand from walmart)
4 lbs regular sugar
montrachet wine yeast
add water to make 6 gallons

let it sit, no aging needed after 30 day fermentation, 14%, but tastes almost like regular lemonade.
I'm not sure how to do the math but 14% seem kind of high for 4 lbs sugar in 6 gal batch? If I remember my skeeter pee recipe correctly it calls for 6 lb sugar in 5 gal with projected alcohol around 10%. Or do those cans of frozen concentrate have a lot of sugar? My recipe calls for Realemon concentrate which is unsweetened.
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Old 02-09-2011, 10:59 AM   #10
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Quote:
Originally Posted by bhambrewer View Post
Any idea on how to scale that down to a 1 gallon batch?
Divide by 6
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