I have a gallon of Mango Lemonade I wanted to try making hard. It is made from concentrate but already hidrated. What should I start the SG at to give me a sweet 7-8% final? Should I let it ferment all the way or will that give me a dry wine instead of hard lemonade? Should I add nutrient? What kind of yeast is best? I have the following on hand:
EC1118
Red Star Champaine
Red Star Montrechet
yeast nutrient
grape tanin
pectic enzyme
white or brown sugar
honey
some bottled water
a couple 1 Gallon carboys and airlock. Here is my idea of a recipe:
1Gal Mango Lemonade and sugar mix to SG 1.065
1 tsp pectic enzyme
1/8 tsp nutrient
1 gram Red Star Montrechet
mix a cup of lemonade mix with pectic nutrient and yeast at 78 deg for an hour or so to start it. Vigorous stir of the rest of the liquid to aerate it and pitch the yeast starter. air lock it and check SG when bubbling slows down. rack and stabilize at 1.000 SG. Drink? How long does hard lemonade typically take? 3-4 weeks?
EC1118
Red Star Champaine
Red Star Montrechet
yeast nutrient
grape tanin
pectic enzyme
white or brown sugar
honey
some bottled water
a couple 1 Gallon carboys and airlock. Here is my idea of a recipe:
1Gal Mango Lemonade and sugar mix to SG 1.065
1 tsp pectic enzyme
1/8 tsp nutrient
1 gram Red Star Montrechet
mix a cup of lemonade mix with pectic nutrient and yeast at 78 deg for an hour or so to start it. Vigorous stir of the rest of the liquid to aerate it and pitch the yeast starter. air lock it and check SG when bubbling slows down. rack and stabilize at 1.000 SG. Drink? How long does hard lemonade typically take? 3-4 weeks?