Extra Hard Lemonade
10# Regular Cane Sugar
7 Containers off brand lemonade concentrate
3 Containers limeade OR pink lemonade concentrate
1pkt Redstar Montrachet Yeast (have used yeast cake left from the cherry pie wine as well)
1 tbls Energizer
1 tbls Nutrient
Water to 5-6 Gallons
1) Dissolved sugar in 3-4 Gallons of H2O.
2) Placed concentrate in primary while sugar dissolves over med-low heat.
3) Added sugar water to primary
4) Started yeast in mason jar of combined solution at ~85F.
5) Pitched yeast into brewbucket and added water to bring to 6 gal
Sat in an Ale Pail on my kitchen counter for two weeks. Regular room temp 70F-75F
Used blue plastic 5gal water jug (the type found at lowes etc).
Continued fermenting at 70F-75F until bubbling has almost completely ceased
Bottled into 12oz beer bottles with crown caps
~~Notes & Comments~~
- Limeade version tastes so much like mikes hard lemonade it's crazy
- Pink lemonade version is still bubbling... I'll report back later
~~Moral of the story~~
Cheap. Yummy. Enjoyed by all.
Did you carbonate it?....or just drink it straight?
The first time (lemon-lime) it sort-of carbed itself in the bottles. This time I'm going to add sugar and make sure it does. It get a very soda-like carbonation.
Bottled and good to go. :)
Final ABV 7.5%
48 bottles at an average cost of 42 cents a bottle.
In your face mass produced lemon-flavored swill :D
About how long did it take in the secondary to stabilize?
Secondary: 1 month
Bottle Conditioned: 2 weeks
Just started a batch of this, thanks for the recipe :-)
i do a similar recipe that people love:
4 cans frozen lemonade
4 cans frozen pink lemonade
3 cans frozen limeade
1 pack montrachet
water for 6 gallons
let primary 1 month, then keg, and let it chill/carb 2 weeks on 11# co2
and i agree: that mass-produced garbage is eating our dust :D
I'm sitting on almost 48 hours with no airlock activity, should I just be patient?
Its in a carboy so I can see the yeasties just hovering around the bottom of it
If you started it from a yeast packet it'll be slow to start. If you started it from the yeast cake leftover from another batch it'll start up pretty quickly.
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