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**Helly** · 07-29-2012, 03:06 PM

Quote:

Originally Posted by BrewerBear

It will be higher alcohol content and will need more to mellow out for better taste.

It's still bubbling away. I think the yeast is going to make it. It will probably end up very strong, I'm trying hard not to mess with it right now.

**Helly** · 07-29-2012, 03:07 PM

The first one-gallon batch I had of this, we got into it a few weeks later and almost all the lemonade flavor was gone. It now tastes more like apple cider to me. Anyone have this happen? Any tips? Bottle it up sooner? It was much better tasting it earlier, it's a bit disappointing now.

irchowi · 08-01-2012, 12:32 AM

When you guys make 5 gallon batches, where do you put it for drinking? Cause 5 gallons is a lot of bottles.

EDIT: so is this recipe 4 or 5 gallons of water?

bryank · 08-01-2012, 03:27 AM

If you don't want to bottle you can always keg.

**BrewerBear** · 08-04-2012, 04:27 PM

Because kegging solves everything

**BrewerBear** · 08-04-2012, 04:28 PM

Because kegging solves everything!

Kampo · 08-05-2012, 05:03 PM

Quote:

Originally Posted by irchowi

When you guys make 5 gallon batches, where do you put it for drinking? Cause 5 gallons is a lot of bottles.

EDIT: so is this recipe 4 or 5 gallons of water?

Lol....not that many....(11 gallons of beer ready to bottle and 7 gallons of wine)

irchowi · 08-07-2012, 05:13 AM

Another question:

Does corn sugar mean high fructose corn syrup? Are there any other kinds?

**BrewerBear** · 08-07-2012, 11:17 AM

Quote:

Originally Posted by irchowi

Another question:

Does corn sugar mean high fructose corn syrup? Are there any other kinds?

No you should have a brew shop in the Houston area to pick it up at, or you can use just brown sugar or table sugar.

GEBeerFridge · 08-15-2012, 06:43 PM

Brewed a batch on 7/21. Very simple to do.

Did a little over 4 gallons in the boil. Got temp to 170, cut the heat, added all ingredients and mixed together. Cut heat back and brought to 170 again for 15 minutes, stirring regularly.

Rehydrated my yeast before pitching.

Attached a picture of carboy directly after pitching. Bright orange. OG was 1.078.

Fermentation started w/in hours, and was solid for a few days. After two weeks, all action was over. Got it down to about 1.022. Also just keeping it in primary.

It is now starting to clear up. Will probably bottle in another 10 days or so. Will try to post an updated photo later.