Well I've decided that I'm not going to brew again until the fall because it's just too hot. I really underestimated how much beer I needed to carry us through the summer so I was thinking of just dumping some lemonade and some type of alcohol into a keg and force carbonating it. Anyone done this? What type of alcohol? Grain alcohol? Vodka? I'm assuming I don't need to boil the lemonade since the alcohol content is instantly where it needs to be... is this true? Any input appreciated.
Here's a recipe for some Hard Lemonade that seems to work alright. You can adjust the sugar and malt pounds to taste.
Hard Lemonaid (5 gallons)
5 lbs Table or Corn Sugar
1 lb Dry Malt Extract (to make it a malt beverage like Mike does)
6 12 oz Cans Lemonade frozen concentrate (make sure there's no preservatives)
any Ale yeast
English Cider Yeast (WLP775)
heat the sugar and malt in 2-1/2 gallons of water for 15 minutes. Cool and add the frozen concentrate and 3 gallons of water. Pitch yeast. I've never used yeast nutrient and energizer, but this recipe could probably stand to have some added for faster fermentation.
I've used brewers yeast for this recipe in the past when I was experimenting, and it'll work, but takes a looong time to ferment out. My latest batch used SafAle 56 dry yeast.
Maybe spend the rest of the summer digging a root cellar to store all of that beer?
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