I want to do some hard lemon aid for summer but everywhere i read says to reuse a yeast cake off something fermenting...* My thought was to make up a gallon*strawberry "wine" then add that to 4 gallons of the "hard lemon aid" recipe when the strawberry stuff is going good.
*
My problem is that I dont know how to add up the OGs to keep it from being too strong .
*
Any suggestions?!?!?!
*
My problem is that I dont know how to add up the OGs to keep it from being too strong .
*
Any suggestions?!?!?!