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brazedowl · 07-19-2010, 03:31 PM

Recipe Type: All Grain
Yeast: Montrachete
Batch Size (Gallons): 5
Original Gravity: 1.112
Final Gravity: N/A
IBU: N/A
Boiling Time (Minutes): N/A
Color: Light Yellow or Pink
Primary Fermentation (# of Days & Temp): 18 Days @ ~70F
Secondary Fermentation (# of Days & Temp): Until Stable
Tasting Notes: VERY similar to Mikes Hard lemonade

~~Ingredients~~
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

~~Prep~~
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

~~Primary~~
Sat in an Ale Pail on my kitchen counter for two weeks. Regular room temp 70F-75F

~Secondary~~
Used blue plastic 5gal water jug (the type found at lowes etc).

Continued fermenting at 70F-75F until bubbling has almost completely ceased

~~Bottling~~
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.

**Hammy71** · 07-19-2010, 07:09 PM

Did you carbonate it?....or just drink it straight?

brazedowl · 07-20-2010, 02:36 AM

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.

brazedowl · 07-24-2010, 06:51 PM

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

TimothyChurch · 11-29-2010, 03:59 PM

About how long did it take in the secondary to stabilize?

brazedowl · 12-04-2010, 08:17 PM

Quote:

Originally Posted by TimothyChurch

About how long did it take in the secondary to stabilize?

Primary: 18 days

Secondary: 1 month

Bottle Conditioned: 2 weeks

nsw8148 · 12-12-2010, 03:52 AM

Just started a batch of this, thanks for the recipe :-)

lumpher · 12-12-2010, 04:05 AM

i do a similar recipe that people love:

4 cans frozen lemonade
4 cans frozen pink lemonade
3 cans frozen limeade
4# sugar
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

nsw8148 · 12-12-2010, 09:01 PM

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

brazedowl · 12-13-2010, 08:43 PM

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.