SmokeyMcBong
Well-Known Member
So, with my first batch of HB doing its thing in the spare bedroom I decided that I'd give the hard lemonade a go.
I went to my HBS and got another fermenter bucket and airlock. I mentioned to the clerk that I was gonna make the lemonade said I would need some yeast. He got me a pack of US-05 and said that this should be the one. But from my reading now it seems most are using champagne yeast even though some have claimed good results from others, should I be ok with the yeast I have?
Also, through research, I've found that some people have problems getting the yeast to take because of the acidity. And have read of some who only add a little lemon to the water and sugar to begin fermentation then either add more lemon bit by bit over the period or add all the lemon after fermentation is complete. Any down side to either of these scenarios?
And lastly, I much prefer real lemons to concentrate or frozen. Can I just boost my liquids gravity to 1.060 or 1.070 (don't really want it to knock me on my ass too hard), add lemon to taste and then ferment?
I went to my HBS and got another fermenter bucket and airlock. I mentioned to the clerk that I was gonna make the lemonade said I would need some yeast. He got me a pack of US-05 and said that this should be the one. But from my reading now it seems most are using champagne yeast even though some have claimed good results from others, should I be ok with the yeast I have?
Also, through research, I've found that some people have problems getting the yeast to take because of the acidity. And have read of some who only add a little lemon to the water and sugar to begin fermentation then either add more lemon bit by bit over the period or add all the lemon after fermentation is complete. Any down side to either of these scenarios?
And lastly, I much prefer real lemons to concentrate or frozen. Can I just boost my liquids gravity to 1.060 or 1.070 (don't really want it to knock me on my ass too hard), add lemon to taste and then ferment?