Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Extra Hard Lemonade

Reply
 
LinkBack Thread Tools
Old 06-10-2013, 07:12 PM   #351
The1Greenguru
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Cumming
Posts: 41
Liked 3 Times on 3 Posts
Likes Given: 46

Default


Quote:
Originally Posted by brazedowl View Post

psst... it's right here

I do believe, subd = subscribed
Uduman thanks for putting the link up
__________________
The1Greenguru is offline  
 
Reply With Quote Quick reply to this message
Old 06-21-2013, 12:02 AM   #352
Starrider
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Grass Lake
Posts: 69
Liked 5 Times on 5 Posts
Likes Given: 3

Default


Got to try mine finally this past weekend. This stuff can be dangerous. Goes down like kool aide bust at12.5%, it'll sneak up on you.
I think I will have to try this with just some grape or other juice with less acid / citrus so it would be easier on those with the sensitive stomachs. With less citric acid, could probably jack up the ABV a little more too.

__________________

Lagering: Yuengling clone
Conditioning: Red's Riding Ale
Serving: Red's Riding Ale
Hard Lemonade,
Hefeweizen

Starrider is offline  
 
Reply With Quote Quick reply to this message
Old 06-22-2013, 08:02 PM   #353
Rockindaddy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Rockindaddy's Avatar
Recipes 
 
Join Date: Mar 2013
Posts: 199
Liked 14 Times on 12 Posts
Likes Given: 6

Default


Do the same sanitation rules apply as with beer? Also, do you have to ferment it in a dark place like beer as well?

__________________

"He who laughs last..........thinks slowest!"

Rockindaddy is offline  
 
Reply With Quote Quick reply to this message
Old 06-23-2013, 04:27 AM   #354
brazedowl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Fayetteville, NC
Posts: 842
Liked 33 Times on 25 Posts
Likes Given: 9

Default


Quote:
Originally Posted by Rockindaddy View Post
Do the same sanitation rules apply as with beer? Also, do you have to ferment it in a dark place like beer as well?
Hardliners are going to say yes... but I'll to out on a limb and say not just no, but hell no. Not for wine.

When I finish a batch, I rinse out the carboy and turn it over and let it dry. When I'm ready to brew again, I inspect for visual signs of un-cleanlyness. If there's none, I brew. If there is. I get a brush out and clean with a bit of dish soap.

I just pull spoons, cups, tools right out of the drawer in the kitchen, and use them with no special sanitation, beyond being in the dishwasher sometime in the past.

I have been known to pour SG samples right back in, and let it ferment in the with no special consideration for light beyond closing the blinds in that room.

The only batches I've had go wrong was the dark chocolate cherry (it was just a bad idea), and pineapple wines (tasted like razorblades).

We scrubbed down EVERYTHING and used sanitizer and whatnot for our first attempt at beer and all three of our batches soured and went off to Nastyland. (I suspect that someone looked at it wrong, it felt insulted, and decided to spite us with bacteria)

Take it for what it is, cleaner is better and I'm not making show-wines... but don't beat yourself up over it
__________________
In Progress: White Clover Wine
In Progress: Blueberry Wine (1)
In Progress: Fresh Fig Wine
In Progress: Ginger Spiced Cider
Bottled: oodles and oodles
______________________

"What senses do we lack that we cannot see or hear another world all around us?"
brazedowl is offline  
 
Reply With Quote Quick reply to this message
Old 06-23-2013, 06:12 PM   #355
The1Greenguru
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Cumming
Posts: 41
Liked 3 Times on 3 Posts
Likes Given: 46

Default


Quote:
Originally Posted by Starrider View Post
Got to try mine finally this past weekend. This stuff can be dangerous. Goes down like kool aide bust at12.5%, it'll sneak up on you.
I think I will have to try this with just some grape or other juice with less acid / citrus so it would be easier on those with the sensitive stomachs. With less citric acid, could probably jack up the ABV a little more too.
The stuff I made was a creaper also bam
__________________
The1Greenguru is offline  
 
Reply With Quote Quick reply to this message
Old 06-23-2013, 06:36 PM   #356
Rockindaddy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Rockindaddy's Avatar
Recipes 
 
Join Date: Mar 2013
Posts: 199
Liked 14 Times on 12 Posts
Likes Given: 6

Default


Quote:
Originally Posted by brazedowl View Post
Hardliners are going to say yes... but I'll to out on a limb and say not just no, but hell no. Not for wine.

When I finish a batch, I rinse out the carboy and turn it over and let it dry. When I'm ready to brew again, I inspect for visual signs of un-cleanlyness. If there's none, I brew. If there is. I get a brush out and clean with a bit of dish soap.

I just pull spoons, cups, tools right out of the drawer in the kitchen, and use them with no special sanitation, beyond being in the dishwasher sometime in the past.

I have been known to pour SG samples right back in, and let it ferment in the with no special consideration for light beyond closing the blinds in that room.

The only batches I've had go wrong was the dark chocolate cherry (it was just a bad idea), and pineapple wines (tasted like razorblades).

We scrubbed down EVERYTHING and used sanitizer and whatnot for our first attempt at beer and all three of our batches soured and went off to Nastyland. (I suspect that someone looked at it wrong, it felt insulted, and decided to spite us with bacteria)

Take it for what it is, cleaner is better and I'm not making show-wines... but don't beat yourself up over it
OK....cool! I went ahead and made a batch, but I substituted one pound of sugar with one pound of light DME. Got a very active fermentation in about 24 hours and it is going strong. Looking forward to it!
__________________

"He who laughs last..........thinks slowest!"

Rockindaddy is offline  
 
Reply With Quote Quick reply to this message
Old 06-24-2013, 02:34 AM   #357
aschupner
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Sioux Falls
Posts: 51
Liked 1 Times on 1 Posts
Likes Given: 1

Default


Well mine has been bottled for about 2 weeks now. Still as sweet as when it was bottled. It just totally stalled out and couldn't get it to go any further after 3 months of fermenting. Almost syrupy, but if you pour it over ice and let the ice melt a bit it is pretty good. Scarry good really. I had 3 of them and I had a bit of a buzz goin. These can creep up on ya really quick. Mine finished up around 12% abv, which is kind of a high alcohol content, but still REALLY sweet. Almost wish I would of diluted a bit with water when I bottled. Hopefully the ladies enjoy these things once we start havin our summer get togethers. All the guys I have had test it didn't care for it cause too sweet. Maybe I'll have to try mixin em with beer to go for that summer shandy taste.

__________________
aschupner is offline  
 
Reply With Quote Quick reply to this message
Old 07-20-2013, 09:07 PM   #358
Rockindaddy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Rockindaddy's Avatar
Recipes 
 
Join Date: Mar 2013
Posts: 199
Liked 14 Times on 12 Posts
Likes Given: 6

Default


Where should the FG on this wind up? I started with 1.110 which was made on 6/22/13 and today (7/20/13) it is at 1.041. Shouldn't it go a little lower? That makes it about 9% ABV right now.

__________________

"He who laughs last..........thinks slowest!"

Rockindaddy is offline  
 
Reply With Quote Quick reply to this message
Old 08-02-2013, 02:41 AM   #359
Rockindaddy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Rockindaddy's Avatar
Recipes 
 
Join Date: Mar 2013
Posts: 199
Liked 14 Times on 12 Posts
Likes Given: 6

Default


OK, so I took another gravity reading today and it's still at 1.041. I gently stirred it last week to see if I could get the yeast going again, but they seemed to have petered out. I am nervous about bottling with a gravity this high as I had bottle bombs recently on another batch of beer. Can anyone share with me what their FG was on this recipe? Thanks.

__________________

"He who laughs last..........thinks slowest!"

Rockindaddy is offline  
 
Reply With Quote Quick reply to this message
Old 08-02-2013, 02:52 AM   #360
The1Greenguru
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Cumming
Posts: 41
Liked 3 Times on 3 Posts
Likes Given: 46

Default


Quote:
Originally Posted by Rockindaddy View Post
Where should the FG on this wind up? I started with 1.110 which was made on 6/22/13 and today (7/20/13) it is at 1.041. Shouldn't it go a little lower? That makes it about 9% ABV right now.
I may be wrong on this when I have in the past tested the same gravity on two different dates I bottled not sure of the recipe you used I can tell you I am shooting for just before on my pink lemonade batch hoping to get a little fizzy ness on the batch, last one I bottled was in beer bottles and I dropped a gel cap carbonation gelcap in them and it resulted in a sweeter taste and no fizzy do to no yeast to eat the gel cap. Which because the yeast was played out it just was back sweetened 13% instead of little carbonation hope it helps you . Da man and great friend and his recipe extra hard lemonade (brazedowl). Has helped me to see the weak point in my madness. No limit when you do the Brew
__________________
The1Greenguru is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hard Iced Tea bignick Wine 53 Today 12:58 AM
Hard Lemonade Yooper Wine 391 07-13-2013 04:15 PM