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Old 05-25-2009, 05:02 AM   #1
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Default My shot at a Hard Lemonade

Well SWMBO wanted some mikes the other night, so i started looking around the net and found a few differenct recipes for this one. However, me being me i just had to mix it up a bit, so i came up with the following recipe by taking ideas from a few others.

8 cans frozen Lemonade concentrate
1lb Light DME
3lb Corn Sugar
2 cups Table Sugar (to bump the SG a bit)
4 Gallons water
.5 tsp yeast nutrient
1 pkg Nottingham dry yeast

SG 1.068

boiled 1.5 gallons of water to disolve the DME and Sugars for 15 min, added to the primary along with 3 gallons of water. added in the 8 cans of thawed concentrate, and toped off to the 5 gallon mark with the rest of the water. Rehydrated the yeast in 4 oz warm water per the package, then over the next few hours slowly added some of the wort mixture to the starter. pitched the yeast at 74F. No action after 3 hours, but i will watch this one for a bit. I have read that sometimes fermentations on these can take a week to start, or can start in a matter of hours. I have a 2nd package of yeast and will make a 2nd starter if things don't take off in 4-5 days.

I hope to hit and FG of 1.015 or so, and then will sweeten to taste with splenda or lactose, and use corn sugard to prime for bottling.

Anyone see any issues with my recipe or process on this one? it is really just a fun summer time experiement. I tasted the sample i pulled for a SG reading and it was pretty sweet, with a nice bit of malt flavor.

Keep your fingers crossed for me, i will keep you all posted on this one.

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Old 05-25-2009, 05:10 AM   #2
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I'm interested as my SO is not a beer drinker. Was your OG really 1.015? Or was it 1.115...One is really low, and one is really high....Im excited to hear what others have to say recipe wise

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Old 05-25-2009, 05:16 AM   #3
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be careful! the nottingham will drop very low on a brew like this. I just used it in a sg 1.072 cider and it fermented all the way down to 1.000! Had another one take from 1.090 down to 1.000 so you may have to back sweeten

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Old 05-25-2009, 05:22 AM   #4
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Interesting recipe, not my style though. Might be good. +1 on the og though, seems low. Sure it wasnt 1.110? If ot was and it actually attennuated to 1.oo1 u will have realbrain grenade brew. Nottywill get i there though.

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Old 05-25-2009, 06:12 AM   #5
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Quote:
Originally Posted by Monghetti View Post
I'm interested as my SO is not a beer drinker. Was your OG really 1.015? Or was it 1.115...One is really low, and one is really high....Im excited to hear what others have to say recipe wise
OG was 1.068, i hope to hit an FG of 1.015. My wife really wanted me to try this, and if it works out i am sure i will be brewing variations all the time.

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Originally Posted by scinerd3000 View Post
be careful! the nottingham will drop very low on a brew like this. I just used it in a sg 1.072 cider and it fermented all the way down to 1.000! Had another one take from 1.090 down to 1.000 so you may have to back sweeten
I didn't think it would go that low, good thing i have plenty of goodies to back sweeten with.

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Interesting recipe, not my style though. Might be good. +1 on the og though, seems low. Sure it wasnt 1.110? If ot was and it actually attennuated to 1.oo1 u will have realbrain grenade brew. Nottywill get i there though.
OG was 1.068 i am hoping for an FG of 1.015. I guess we will just wait and see how this comes out. Maybe i am brewing "Panty Removal Fluid"
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Old 05-25-2009, 06:45 AM   #6
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if this still makes it down to the 1.000 range will i still be able to add corn sugar and bottel this to get some carb?

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Old 05-25-2009, 06:28 PM   #7
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if this still makes it down to the 1.000 range will i still be able to add corn sugar and bottel this to get some carb?
Yep, no worries. my apfelwein sat at 1.005 for over a 3 weeks, then bottled and it carbed up just fine. May take a little longer to carb, but it will carb. I'm curious to hear how this turns out, SWMBO loves mikes hard lemonade, so I could see myself brewing this if it goes well.
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Old 05-25-2009, 08:56 PM   #8
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Yep, no worries. my apfelwein sat at 1.005 for over a 3 weeks, then bottled and it carbed up just fine. May take a little longer to carb, but it will carb. I'm curious to hear how this turns out, SWMBO loves mikes hard lemonade, so I could see myself brewing this if it goes well.
I hope it turns out well, i made this recipe from a mixture of Yoopers recipe and one i found on northernbrewer.com. I will keep you posted on how this comes out.
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Old 05-25-2009, 09:16 PM   #9
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Have you ever tried a Lemoncillo?

We make one yearly for XMas gifts (and drinking.. haha)
It's vodka, but its so lemon induced and sweetened, that it really dulls the vodka taste and makes a great drink.

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Old 05-25-2009, 09:22 PM   #10
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I lack experience on hard lemonade, my friend has made 2 batches, both fermented very low and ended up being hard lemon juice. Made great margaritas though. If you back sweeten enough to make it taste good, you may have bottle bombs on your hands.

he would just add sugar when he poured a glass.

I've got a batch going now that is purely experimental
10 cans lemonade concentrate
4 lbs sugar
6 gallons water
yeast energizer and yeast nutrient
WLP570 Belgian golden strong ale yeast
O.G. was 1.086

still fermenting since 5/12. the wlp570 should take it pretty dry also, I'm going to rack it to a secondary tomorrow, give it another week, then kill the yeast back sweeten and keg.

got high hopes for this, pretty well wingin it on this batch.

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