Laurel
Well-Known Member
So I want to make a hard lemonade. My intended recipe is:
11 cans lemonade concentrate
6.5 lbs sugar
1lb dme
a little pomegranate juice for color/flavor
Water to 5 gallons
cote des blanc
I understand that I need to spend about a week stepping up a starter in terms of acidity and size, and I've read that I need to use yeast energizer and yeast nutrient. I bought some yeast nutrient, do I really need the energizer?
Do I make my starter with my 1lb of dme, half a can of lemonade, and yeast nutrient? I'm unsure what to start it out as to get the yeast to start and and multiply before ramping up the acidity. In Yooper's thread, she said that she mixed up her "wort" and then slowly added it throughout the week and then pitched her huge starter. Will the unfermented lemonade mixture be ok for a week if I practice careful sanitation?
11 cans lemonade concentrate
6.5 lbs sugar
1lb dme
a little pomegranate juice for color/flavor
Water to 5 gallons
cote des blanc
I understand that I need to spend about a week stepping up a starter in terms of acidity and size, and I've read that I need to use yeast energizer and yeast nutrient. I bought some yeast nutrient, do I really need the energizer?
Do I make my starter with my 1lb of dme, half a can of lemonade, and yeast nutrient? I'm unsure what to start it out as to get the yeast to start and and multiply before ramping up the acidity. In Yooper's thread, she said that she mixed up her "wort" and then slowly added it throughout the week and then pitched her huge starter. Will the unfermented lemonade mixture be ok for a week if I practice careful sanitation?