I'm attempting my first batch of hard lemonade. I've done two batches of beer so far and figured I'd try my hand at something else. I (sort of) followed a recipe I found on here named "Extra Hard Lemonade". I say that I sort of followed it because I knocked it down from a 5 gallon batch to a 2 gallon batch. I also added just about 1.5 oz of light DME to my sugar water. This is what I did:
-3 cans of frozen lemonade
-1 can of frozen limeade
-approx 1.5 oz of light DME (half of a starter from AHB)
-approx 4# of regular sugar
-I used Red Star Champagne Yeast
-yeast nutrient and yeast energizer
I started by boiling about a gallon of water and adding the sugar. Once it was good and clear I added the DME.
While that was cooling, I mixed some warm water, yeast nutrient, yeast energizer, and yeast.
I dumped the frozen juices into the bucket, added the sugar water mixture and added water up to 2 gallons.
I cooled the mixture to 82 degrees, then pitched the yeast mixture.
My starting gravity was 1.110
It is now in the ferm bucket on my kitchen counter. My only concern is temperature fluctuation. Its already bubbling pretty nicely, not as vigorously as my beer brews have but about a bubble in the airlock every 20-30 seconds.
Anybody have any ideas on how much temp movement it should be able to handle? My home temp tends to fluctuate between 60-70 pretty regularly (colder nights, warmer days).
Any input will be appreciated!
-3 cans of frozen lemonade
-1 can of frozen limeade
-approx 1.5 oz of light DME (half of a starter from AHB)
-approx 4# of regular sugar
-I used Red Star Champagne Yeast
-yeast nutrient and yeast energizer
I started by boiling about a gallon of water and adding the sugar. Once it was good and clear I added the DME.
While that was cooling, I mixed some warm water, yeast nutrient, yeast energizer, and yeast.
I dumped the frozen juices into the bucket, added the sugar water mixture and added water up to 2 gallons.
I cooled the mixture to 82 degrees, then pitched the yeast mixture.
My starting gravity was 1.110
It is now in the ferm bucket on my kitchen counter. My only concern is temperature fluctuation. Its already bubbling pretty nicely, not as vigorously as my beer brews have but about a bubble in the airlock every 20-30 seconds.
Anybody have any ideas on how much temp movement it should be able to handle? My home temp tends to fluctuate between 60-70 pretty regularly (colder nights, warmer days).
Any input will be appreciated!