I will keep that in mind. I think my next batch is going to be a hard root beer in a couple of weeks. I can probably do another batch of this around the same time. My problem is I do not have enough kegs. The four I have are all in use now.
I will keep that in mind. I think my next batch is going to be a hard root beer in a couple of weeks. I can probably do another batch of this around the same time. My problem is I do not have enough kegs. The four I have are all in use now.
Does this need malt extract? What does it add?
What did you use for the blueberry flavor? Was thinking about something like that on the next batch, but blueberry juice is hard to come by
So I did a 1 gallon test batch of this and it came out fantastic. I used 2 cans of lemonade in primary for my test batch (I rounded up from 1.6 cans). If I scale up to 6 gallons, I should use 12 cans in primary. Just wondering if anyone has tried adjusting the cans of frozen lemonade and what effect that had, particularly with the acidity. Has anyone tried comparing 10 vs 12 cans of lemonade concentrate in primary and how much of a flavor impact it might have?
As far as acidity...make sure you proof the yeast with some concentrate added to get it used to the acidity. That seems to be the key. If you're concerned with acidity you can add some baking soda....3/4 teaspoon per gallon is what I have used.
Hi there! Thanks for the answers about carbonation. I spent some time reading about 20 pages of this thread (didn;t get to all 54) but I seem to be having some trouble with this recipe. I used the correct yeast and did the starter mixture. I pitched it and seem to have done everything right. It has been 4 days and I can't see any fermentation. I do have the yeasty cap on top, twice I have stirred it down. I did see some pressure on my airlock but not enough to make it bubble. After three days I was still at 1.06 SG. Each time I stirred the mixture down all the pressure that had built went away and slowly climbed back. This is in a plastic fermentor bucket. I read some posts that pH might be too low. I don't have a meter, but I put in teaspoon of baking soda to see if that would change anything. Any thoughts on a procedure to get this going?
Thanks! I came home to a fizzing bucket so all is well. I am guessing the bucket isn't sealed as suggested above. Does that mean that oxygen will mess up the fermentation?
The thing is, lemonade isn't a thing here so there's no such thing on sale as frozen lemonade concentrate. The only thing I found that said lemonade at all was this:
It's pasteurised and doesn't contain any preservatives, but I don't really know how much should I need it if the recipe is calling for 12x12oz of concentrate. How much ready lemonade does a 12oz freeze block make?
Edit: to answer myself 8x8floz = 64oz = 1.89L
So 12x1.89 = almost 23 cartons. = about 100eur
Gotta rethink...
EDIT: FFFFFUUUUUUUU!!!! ALL lemon juices that are sold here have potassium metabisulfide!!! This might have to wait till autumn when I can get fresh pressed apple juice for a reasonable price...
I made a batch this afternoon. For the wife, you know.
Going to make this next weekend, I'm sure this is answered somewhere in the 50+ pages, but is it ok to use RO water as is?
I've used both RO and tap. Our tap is ultra hard, 9.5pH and chlorinated. I've found no difference.
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