Well SWMBO wanted some mikes the other night, so i started looking around the net and found a few differenct recipes for this one. However, me being me i just had to mix it up a bit, so i came up with the following recipe by taking ideas from a few others.
8 cans frozen Lemonade concentrate
1lb Light DME
3lb Corn Sugar
2 cups Table Sugar (to bump the SG a bit)
4 Gallons water
.5 tsp yeast nutrient
1 pkg Nottingham dry yeast
SG 1.068
boiled 1.5 gallons of water to disolve the DME and Sugars for 15 min, added to the primary along with 3 gallons of water. added in the 8 cans of thawed concentrate, and toped off to the 5 gallon mark with the rest of the water. Rehydrated the yeast in 4 oz warm water per the package, then over the next few hours slowly added some of the wort mixture to the starter. pitched the yeast at 74F. No action after 3 hours, but i will watch this one for a bit. I have read that sometimes fermentations on these can take a week to start, or can start in a matter of hours. I have a 2nd package of yeast and will make a 2nd starter if things don't take off in 4-5 days.
I hope to hit and FG of 1.015 or so, and then will sweeten to taste with splenda or lactose, and use corn sugard to prime for bottling.
Anyone see any issues with my recipe or process on this one? it is really just a fun summer time experiement. I tasted the sample i pulled for a SG reading and it was pretty sweet, with a nice bit of malt flavor.
Keep your fingers crossed for me, i will keep you all posted on this one.
8 cans frozen Lemonade concentrate
1lb Light DME
3lb Corn Sugar
2 cups Table Sugar (to bump the SG a bit)
4 Gallons water
.5 tsp yeast nutrient
1 pkg Nottingham dry yeast
SG 1.068
boiled 1.5 gallons of water to disolve the DME and Sugars for 15 min, added to the primary along with 3 gallons of water. added in the 8 cans of thawed concentrate, and toped off to the 5 gallon mark with the rest of the water. Rehydrated the yeast in 4 oz warm water per the package, then over the next few hours slowly added some of the wort mixture to the starter. pitched the yeast at 74F. No action after 3 hours, but i will watch this one for a bit. I have read that sometimes fermentations on these can take a week to start, or can start in a matter of hours. I have a 2nd package of yeast and will make a 2nd starter if things don't take off in 4-5 days.
I hope to hit and FG of 1.015 or so, and then will sweeten to taste with splenda or lactose, and use corn sugard to prime for bottling.
Anyone see any issues with my recipe or process on this one? it is really just a fun summer time experiement. I tasted the sample i pulled for a SG reading and it was pretty sweet, with a nice bit of malt flavor.
Keep your fingers crossed for me, i will keep you all posted on this one.