speedster00
Well-Known Member
I asked my local brew store about lemonade and he suggested to literally put wine yeast on 5 gallons of regular lemonade made from concentrate. Being that it's frozen, there is not a risk of contamination and concentrate is sugary enough....so I did. I used 11 cans of concentrate for my 5 gallons, and pitched the yeast. He did say I would have to re-sweeten with table sugar and to add potassium sorbate to stop any secondary fermentation after I resweeten. Once I had it in the Car boy and pitched my yeast, I realized I forgot to take my gravity. So I siphoned some out of the middle, and it read 1.05. Isn't that quite low? Or did I not take the gravity right? I mixed the lemonade slightly heavy and that stuff is loaded with sugar. Maybe I took the reading wrong? Ideas?