idrinkstuffnthings
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- Jan 23, 2013
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Hessenhelles. How's yours comin along? Mine givin me grief aroun the 1.05 mark. Won't go any farther.
I racked to secondary on 3/2, and is still bubbling away. But, in the last two days I've noticed a lot of sediment on the bottom. I read in this thread about sugar on the bottom of fermenters. Take a look. Do you think I should stir it up and rack it again?
That's SUGAR?? Wow. I normally dissolve all my sugar in like two or three gallons of water on the stovetop, let it it cool to room temp and proceed.
Allanyork If you want exactly what we are doing for a 1 gallons scale here is the recipe.
1.5 cans of lemonade concentrate
.5 can of limeade
2 pounds of sugar
.5tsp of yeast energizer
.5tsp of yeast nutrient
one gallon water
IF you wanted to do what I would, which would give you a drink very similar to Smirnoff Ice, but a bit more flavorful do this.
2 cans of lemonade
1 can of limeade
2 pounds sugar
.5tsp yeast energizer
.5tsp yeast nutrient
one gallon water
This stuff is so cheap to do, pick one of these and go for it, it's AWESOME stuff!
Good luck!
I started this recipie a week ago(10 cans lemonade concentrate etc...) I made a starter out of EC1118, a teaspoon of sugar and 1/2 teaspoon nutrient. Once that was happy(about an hour) I added 2 tablespoons of must every 30 minutes for 3 hours then pitched. First 24 hours no bubbles, next day one bubble every 30 seconds, next day on bubble every 15, next day one every 5 and today bubbling every second. Stick with it, it's a tough ferment but mine still hasn't dropped below 1.060(need to buy a hydro tha measures above that).
At this point I have literally tons of yeast in there. Between the first three pitchings and the 3 CUPS of yeast cake I pitched in I'm worry about wildly off flavors. After bottling the punch, I thought I should have cold crashed it before bottling. Cause there was zero trub left in the bottom, and it has a very yeasty flavor. I'm sure after pasteurizing and chilling it will be better, but still with a yeasty slug in the bottom of the bottle. Worse case this is already 5%ish so I may just wrap it up and use it to make a summer brew. Eh, we shall see. Next time I will definitly only go with 5# of sugar for lower ABV and dryer feel.
The first time (lemon-lime) it sort-of carbed itself in the bottles. This time I'm going to add sugar and make sure it does. It get a very soda-like carbonation.
Mine has been going for three days now and still only at 1 bubble every 30 seconds....hope it picks up soon. I guess I should be happy it's still going.
Doing much better now, going at about 1 every 10 seconds.
Another question...I am running short on bottles. Would it be ok to bottle this stuff in 20-24 oz plastic soda bottles??
I just checked out my notes and I started it on the 6th. And yes, it's bottled as of yesterday. It was so very very very carbonated straight from the carboy that I tried one tonight and it's perfectly carbonated in the bottle. I'm heating up the Pasteurizing water now. The lemonade just bubbled beside me though. lol
Nope, and im sure every fruit punch is different. What I used was HyVee Fruit punch, and I used three of them, and the flavor was great. I guess, I could of added more, but I don't think it was needed. Maybe I will try that next time. Adding one more can of fruit punch at bottling. Also there really is a high level of "alcoholness" It's not bad, and we will see how it mellows, but what I really want out of this is a 1 maybe 2 week production. So the next batch I may try 4 cans to start with and only add 2.5-3# of sugar. Something that is ready to drink say 4 days after bottling or something. We will be drinking this stuff in Ernest at my birthday party on the 6th.
Well, I cracked open a bottle of this last night and let me tell you Rocket fuel! lol This is to be expected as it's so hot, and so young. I don't really care to have a hard punch that must rest for months and months before it is drinkable. I must say I'm a bit embarrassed, I drank this one and that's all she wrote for me. But at around 14% I guess that's not so bad. It was tasty, but very hot. Next time I will cut the sugar down (maybe half) and go ahead and up the fruit punch. With the massive alcohol heat it's a bit weak in flavor. I shall see how that goes, I will do another 3 gallon batch to try it out. Remember that this was a complete off the cuff experiment and for what it is, this is not a bad turn out. Now time to tweak.
This question has probably been answered somewhere on these threads. I was wondering if anybody had pitched onto
a belgian yeast cake or cider cake? I have both. Should i wash the yeast? Add some nutrient? Wine soaked raisins keep
dancing in my head. I'm in the process of tapping a few maple trees, not sure if using the sap in hard lemonade is a good
idea. Going to get some boiled down sap into my cider though. Thanks for any anwers.
Well its been a long ass time, lemonade is down to about 1.020. Tastes awful. Not too sure if I'm gunna bottle and see what happens or just toss it. Too bad, I was excited for this one, maybe give skeeter pee a try next time
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