Heckle

Recipes 

thirstyutahn

Recipes 

Well a week later and its still steadily bubbling away. Its beginning to slow a little bit so I'm probably gonna take a hydro reading tonight and see where I'm at. Smells fantastic!

bambam190

Recipes 

With the early summer, SWMBO pointed out that its time to make her a batch so its ready to go for boating season, I usually let it age 2 months, it becomes alot smoother.

brazedowl

Recipes 

ouuu aged cranberry lemonade... good plan

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In Progress: White Clover Wine
In Progress: Balloon Bottle Wine
Bottled: oodles and oodles
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"What senses do we lack that we cannot see or hear another world all around us?"

djcreen

Recipes 

Just started a hard lemon-limeade yesterday.

for a 6 gallon batch i used.

4 quarts limeade
7 cans of lemonade concentrate
120 raisins
5 tsp baking soda (to cut the acid)
5 lbs of sugar

- dissolved the sugar and split the raisins in half. Threw all of the above on top of a champagne yeast from a batch of welch's grape juice wine that i had just racked. Fermentation fired up within 2 hours and is still chugging away.

brazedowl

Recipes 

the baking soda wont make it taste salty or otherwise off?

__________________
In Progress: White Clover Wine
In Progress: Balloon Bottle Wine
Bottled: oodles and oodles
______________________

"What senses do we lack that we cannot see or hear another world all around us?"

nukinfuts29

Recipes 

It is such a small amount it should go unnoticed.

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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

sfrisby

Recipes 

Then that sounds like a great idea to give the yeast a more pleasant environment.

blindho

Recipes 

Started my first hard lemonade yesterday and not bubbling, any thoughts? I used 9 cans frozen minutemaid concentrate, 2 lbs sugar, 1 lb light dme, and champagne yeast 1118. I originally pitched yeast at 80 degrees like a fool and thought I killed it so pitched again the next day. Then I started wondering if it was too acidic from pulp so strained it off. It's bubbling very slowly and using a space heater to make sure temp it around 70. Wondering of I should add yeast nutrient or baking soda to round out acidicy

Heckle

Recipes 

Started a batch of this a few weeks ago. OG was right around 1.122 and is sitting around 1.090 for the past three days. Where should this end up at? I plan on kegging this, carbing the bottling from the keg.