Help with a hard lemonade...

Bobby1579 · 10-17-2008, 05:17 AM

Hey everyone. Just looking for some help with a hard lemonade recipe. Here it is...

2 cans of lemonade concentrate
1.5 cups of table sugar
preboiled water to one gallon
champagne yeast

I plan to rack it into a secondary when it stops fermenting. I will add wine conditioner to the secondary to sweeten it up.

Any thoughts?

**Arneba28** · 10-17-2008, 05:24 AM

You need to thin this out. Its OG is going to be super super high and even with Champagne yeast it will finish sweet is my guess. I know the one that I made, 1can-1gallon put it at 1.054. If you double that and add sugar your going to be pushing 1.20 something like that.

Bobby1579 · 10-17-2008, 08:55 AM

uh oh. I already made it. I will let you know how the catasrophe ends up.

**Jaybird** · 10-17-2008, 09:18 AM

step 1 Never ask for help if you have already done something.

step 2 Never admit you did something without first asking for help

step 3 RDWHAHB
(.Y.)

Bobby1579 · 10-17-2008, 09:51 AM

good advice. i think i can make this situation turn out ok. i'll just drink a bunch of apfelwein before i taste it.

**Jaybird** · 10-17-2008, 09:55 AM

Quote:

Originally Posted by Bobby1579

good advice. i think i can make this situation turn out ok. i'll just drink a bunch of apfelwein before i taste it.

nice move!!!
I had problems w/ my "THINK PINK hard lemonade" It just never would drop out the yeast. We dumped it after taking up tap space for 8 months

JJ

Bobby1579 · 10-17-2008, 02:04 PM

Hopefully this will be a happy little accident. I've gotten lucky with every mistake except scaling down apfelwein and creating apfelhell.