I'm getting ready to bottle and carb one gallon of hard lemonade, but have no idea how much priming sugar to use. I'd appreciate any suggestions.
Have you got a scale that measures to the nearest, say, quarter of an ounce? For a hard lemonade I would probably go with a bit under 1oz table sugar.
I'd agree. While I haven't made anything other than beer, but, 1oz by weight per gallon is my rule of thumb for bottling... I assume it'd be similar for a hard cider/lemonade.
1 ounce by weight per gallon is the standard and what I use for hard lemonade.
3/4 cup divded by 5. If that helps.