tucsontony
Member
I'm a newbie so be gentle.
I'm about to start a batch of hard lemonade. I'll be using 3 lb. corn sugar and 1 lb. Briess ultra light dry malt extract as the base. My questions are:
1) What temperature should I cook the sugar and DME at? I searched this forum and the internet and see ranges anywhere from room temp, 70 degrees F, to boiling. I don't want to ruin the batch before I even throw the yeast.
2) How long should I cook this before bringing back to room temperature in order to throw my yeast?
Thanks in advance for any advice. I'll be posting my recipe and process when it's completed.... that is if it's any good.
I'm about to start a batch of hard lemonade. I'll be using 3 lb. corn sugar and 1 lb. Briess ultra light dry malt extract as the base. My questions are:
1) What temperature should I cook the sugar and DME at? I searched this forum and the internet and see ranges anywhere from room temp, 70 degrees F, to boiling. I don't want to ruin the batch before I even throw the yeast.
2) How long should I cook this before bringing back to room temperature in order to throw my yeast?
Thanks in advance for any advice. I'll be posting my recipe and process when it's completed.... that is if it's any good.