Hard Lemonade - Page 35

VoodooManX · 10-19-2011, 11:19 PM

Quote:

Originally Posted by hippo8046

Hey!

I've been eyeing this recipe for the last couple of days. Has anyone had any good reproductions of this recipe with different yeasts? I think I will start a couple 1 gallon test batches to find what I like before I start mass producing it.

If anyone has any tips or tricks that might help please don't hesitate to let me know!

Im sure there are some good tid bits in the 340 posts but for me it was make sure to stir it twice a day. Releasing the suspended carbonation is crucial to fermentation.

Genacide · 10-20-2011, 08:17 PM

So my 3 gal carboy finished out at around 11-12% alcohol and it is hot. I wanted to backsweeten with raspberry lemonade, but I'm stuck on what exactly I should do.

Should I stabilize with campden and sorbate and then add the roughy 1-2 gallons of raspberry lemonade? Do I need to campden the raspberry lemonade from concentrate? Should I heat the 2 individually and forget the campden and sorbate?

**Yooper** · 10-20-2011, 08:30 PM

Quote:

Originally Posted by Genacide

So my 3 gal carboy finished out at around 11-12% alcohol and it is hot. I wanted to backsweeten with raspberry lemonade, but I'm stuck on what exactly I should do.

Should I stabilize with campden and sorbate and then add the roughy 1-2 gallons of raspberry lemonade? Do I need to campden the raspberry lemonade from concentrate? Should I heat the 2 individually and forget the campden and sorbate?

If it's done, you can rack onto campden/sorbate in the appropriate "dose"- on campden tablet per gallon (crushed) and 1/2 teaspoon of sorbate per gallon. You could dissolve that in some boiling water (I use a microwave) and stir it well to make sure it's all dissolved. Then put it in the carboy and rack the lemonade into it. Wait a couple of days, and then sweeten as desired. You don't need to campden the concentrate- it'll be fine to just thaw it and use it.

Genacide · 10-21-2011, 12:32 AM

Quote:

Originally Posted by Yooper

If it's done, you can rack onto campden/sorbate in the appropriate "dose"- on campden tablet per gallon (crushed) and 1/2 teaspoon of sorbate per gallon. You could dissolve that in some boiling water (I use a microwave) and stir it well to make sure it's all dissolved. Then put it in the carboy and rack the lemonade into it. Wait a couple of days, and then sweeten as desired. You don't need to campden the concentrate- it'll be fine to just thaw it and use it.

I've read that some people stabilize and sweeten at the same time. Any reason not to do that?

**Yooper** · 10-21-2011, 01:37 AM

Quote:

Originally Posted by Genacide

I've read that some people stabilize and sweeten at the same time. Any reason not to do that?

Only that if the stabilizer doesn't work, then the sweetener will start fermentation again.

Misfit · 10-21-2011, 04:38 AM

Forgot about my hard lemonade. Maybe I should check on it and bottle it.

defishentman · 02-07-2012, 09:02 PM

Explain ways to backsweeten. I have really tart product! No keg equipment.

**mredge73** · 02-07-2012, 09:40 PM

splenda will sweeten without fermenting.
wine conditioner is similar

pi_brewer · 02-09-2012, 07:35 AM

Everyone (most) having some problems with yeast and I'm wondering if Turbo 48 would affect the taste and work maybe a little easier? Got a batch starting, hope that the starter does its thing well, but just in case some Turbo 48 is in the freezer.

**humann_brewing** · 02-15-2012, 10:19 PM

I have a source (neighbors lemon tree) of a crap ton of lemons, how much straight lemon juice can I substitute for the concentrate?