Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Simple hard lemonade/cider questions

Reply
 
LinkBack Thread Tools
Old 08-24-2012, 06:50 PM   #1
Steve-n-Son
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Croton-on-Hudson, NY
Posts: 18
Likes Given: 3

Default Simple hard lemonade/cider questions

So I usually brew only beer but I saw some online videos that gave me some ideas for new projects. I want to make hard lemonade and some hard cider in what is probably the easiest way possible: buying preservative free lemonade/cider and adding sugar and bakers yeast (with a yeast nutrient of course).

I have heard of this being done with store bought fruit drinks (cranberry, grape juice) and thought that it would probably work with these beverages as well.

So first question is will it? My fear is that lemonade might be too acidic to allow yeast to grow healthily in it.

My second question is about carbonation. I thought it would be fun to carbonate them in flip top bottles or maybe a flip top half-growler by adding some more sugar after fermentation is complete. So, assuming that batch I make is 1 gallon, how much sugar should I add?

Thanks in advance for any assistance!
-Steve

__________________
Steve-n-Son is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2012, 06:57 PM   #2
UpstateMike
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Brockport, NY
Posts: 715
Liked 103 Times on 63 Posts
Likes Given: 13

Default

Watch this video:


And go to this link:
Skeeter Pee
__________________
Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Skeeter Pee
Blueberry Cider

Bottle Conditioning:
None

In Bottles / Drinking:
Cranberry Cider
Citron Cider
UpstateMike is offline
ajoha2003 Likes This 
Reply With Quote Quick reply to this message
Old 08-24-2012, 07:21 PM   #3
Steve-n-Son
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Croton-on-Hudson, NY
Posts: 18
Likes Given: 3

Default

This looks really cool and I will be trying it in the future. However right now I am living in a college dorm (a AM of legal drinking age) and don't have the space necessary for such a procedure. I was hoping that with this much less sophisticated recipe that I could ferment the lemonade/cider in its original container (to reduce the need to sanitize many vessels). Any thoughts?

__________________
Steve-n-Son is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2012, 07:23 PM   #4
Unferth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Vancouver, BC
Posts: 421
Liked 52 Times on 36 Posts
Likes Given: 17

Default

Nice video! Don't know if I'd call 1.00 dry, but to each their own. I'll have to give this one a go.

__________________
Unferth is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2012, 07:36 PM   #5
popeboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Lakewood, OH
Posts: 18
Liked 3 Times on 1 Posts

Default

I think you're out of luck on the lemonade (I've read that page and it seems pretty involved to get it to work out), but you can definitely do a quick and dirty cider that way. Buy a gallon container of store brand apple juice (makes sure it doesn't have preservatives like Potassium Sorbate or Sodium Benzoate), pour yourself a glass to make some room, add some sugar if you want to kick up the alcohol content and drop in your yeast and shake the hell out of it (obviously you are better off pre-dissolving your sugar and yeast in warm water before adding to the apple juice container).
If you don't have an airlock you can even take it ghetto and just stretch a balloon over the opening of the container with a few pinholes in it to relieve CO2 pressure while letting a minimum of air back in.
The key to it being drinkable (as I've found the hard way) is to let it sit for 2 weeks after primary fermentation is done. Otherwise it is way too yeasty.

__________________
popeboy is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2012, 01:22 AM   #6
overpunch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: LUBBOCK, TX
Posts: 48
Liked 2 Times on 2 Posts
Likes Given: 7

Default

Cyser would a good choice too. Just pour honey and apple juice into your fermenting vessel, sprinkle yeast on top, and let it do its thing.

__________________
overpunch is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2012, 06:43 AM   #7
Steve-n-Son
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Croton-on-Hudson, NY
Posts: 18
Likes Given: 3

Default

Quote:
Originally Posted by popeboy View Post
I think you're out of luck on the lemonade (I've read that page and it seems pretty involved to get it to work out), but you can definitely do a quick and dirty cider that way. Buy a gallon container of store brand apple juice (makes sure it doesn't have preservatives like Potassium Sorbate or Sodium Benzoate), pour yourself a glass to make some room, add some sugar if you want to kick up the alcohol content and drop in your yeast and shake the hell out of it (obviously you are better off pre-dissolving your sugar and yeast in warm water before adding to the apple juice container).
If you don't have an airlock you can even take it ghetto and just stretch a balloon over the opening of the container with a few pinholes in it to relieve CO2 pressure while letting a minimum of air back in.
The key to it being drinkable (as I've found the hard way) is to let it sit for 2 weeks after primary fermentation is done. Otherwise it is way too yeasty.
Ok, thanks for the advice (though I may try it anyway since I already have the lemonade).

I'm definitely doing a cider then, although I'm not sure what I could use for a secondary. If I were to carbonate it in bottles instead of doing a secondary would that be enough for the yeast to fall out of suspension?
__________________
Steve-n-Son is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2012, 07:27 AM   #8
ten62
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Brisvegas, QLD
Posts: 1
Default

Check out: http://www.oztops.com.au/

I have just started using these to ferment in original bottle with great success, already experimenting with different flavours and levels of sugar etc

__________________
ten62 is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2012, 12:22 AM   #9
Steve-n-Son
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Croton-on-Hudson, NY
Posts: 18
Likes Given: 3

Default

Another question, how long should I expect it to take for my cider to ferment dry? I was hoping to make something about 10%ABV so I want an O.G. of at least 1.080. All I have available to me is bakers yeast so I'm making a yeast starter a day in advance with cane sugar, 2 cups of water, and 1 sachet of yeast. How long should this take to get to ~1.000?

__________________
Steve-n-Son is offline
 
Reply With Quote Quick reply to this message
Old 09-03-2012, 06:18 PM   #10
Steve-n-Son
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Croton-on-Hudson, NY
Posts: 18
Likes Given: 3

Default

The cider is currently fermenting and seems to be doing so quite aggressively. I made a 2 cup starter with fleischman's baker's yeast and corn sugar. I also boiled half a sachet of the same yeast to provide nutrients and let that starter sit 2 days. Then I boiled a few (2-3) cups of sugar into water and added that to the gallon of apple juice I have and then the starter. The gravity was 1.080. I also pasteurized some raisins in water and added them as well (they're just floating in the must). It's been two days and it's fermenting like crazy.

I think the starter I made was bigger than was necessary which probably shows why the ferment is so healthy. Any idea how long this could take?

-Steve

__________________
Steve-n-Son is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider newbie - process questions for kegged sweet hard force carbed cider jfdimarco Cider Forum 3 02-23-2013 10:53 AM
Need a Simple Hard Cider Recipe For The Holidays upperNY01brewer Cider Forum 5 11-04-2010 10:14 PM
Why does my hard apple cider taste like lemonade? edmguy Cider Forum 6 02-21-2009 04:39 PM
Hard Apple Cider - simple question about yeast... brianmp Cider Forum 7 12-04-2008 07:13 PM
Questions about a simple, experimental cider fezzman Cider Forum 4 11-28-2007 12:36 PM