Recent content by Photobond

2 gal tradtional 1 gal Dark Berry 6 gal tropical 10 gal Dublin Lemonade 10 gal Apple Pie Cyser 5 gal Cyser = 34 34+270= 304

-That's right. It's a canned, frozen lemonade mix. I have made the recipe with 'real' lemonade, and then I worked out the amounts of juice/sugar to get the equivalent in frozen cans. -This is just an easier way to get the flavor base. Bloke- as for English-to-English conversations, yes...

Irish moss lol. It's a 'dublin' because of the origin of the recipe. The canned lemonade was originally just lemonade, but I got the recipe from an Irish relative, no points for guessing where he lives. They seem to like ginger in every form of booze over there, (insert "ginger" jokes here) :D

https://www.homebrewtalk.com/f30/dublin-lemonade-413193/ Right here!!

Had a few requests for this recipe: ~12% ABV Per 5 Gal: 5 Can Minute Maid Frozen Lemonade (12 oz.) 14 lbs Raw Wildflower Honey 2 1/4 large lemon, peeled 5 1/4 tsp ground ginger 2 cups brown sugar 1 package Lalvin 71b-1122 1 Part nutrient/2 Parts energizer blend Spring water to 5 gal 3/4...

LOVE the Zorks!! Easy, Easy, Easy! No corkscrew or corker needed!

Dublin Lemonade 4 months old, into bottles 12% ABV YUMMMMMMM

Meadiator is right about the pineapple. It's high in acid, so it tends to take a little time to mellow out. Never tried coconut water, but the combo should rock. If you can give it 3 months after ferment to age, it'll be great, 6 months out it'll be awesome! Good luck with this recipe!

Lemonade

Zorks are great. They work very well and easily. Best 'new' thing I've ever tried. :rockin:

It's local wild flower honey with local, fresh apple cider. It turned out wonderfully! I almost want to stare more than drink... ALMOST.

Fall Cyser!!!

Liquid is right about citrus!! Also, anytime you add a dry ingredient, try to mix it into an ounce or two of water. From cinn to yeast nutrient, you will create nucleation sites for bubbling when you add it in. And no, don't fret the chunky stuff, just swirl it back in like he suggested. Good...

I would have added another pound or 2 of honey for med-sweet, but I like the flavored varietal combination you have. Seems solid enough recipe to me. Back sweetening has no real tricks, you should be able to pull it off ok. Good Luck!!

I'm just west of Cleve, and I make mead. I have cyser and blackberry right now. Lemonade in may.