Originally Posted by wk1h
Lorena - Will do with the starter. I've also got some yeast nutrient, I'll make sure to use it (can you over-use it?). I made sure the lemonade concentrate was 100% pure no preservatives when I went to buy it.
PseudoChef - What did you put in for fermentables to get you up to 1.080? Should I cut back?
Hey I just posted a long post about what I did to make my hard limeade here:http://www.homebrewtalk.com/f25/my-h...potent-172058/
I followed a lot of Yooper's and others tips when making it the BIG keys:
large starter and no fermentables
also if you use champagne yeast you'll ferment to below 1.000 so consider how strong you want it to be when mixing, I added sugar until I got to the sg I wanted.