I have a 5g hard lemonade batch that is nearing completion. It started about 1.09 and is now close to 1.015. It was a simple (10 cans of concentrate, 2kg of dextrose, champagne yeast recipe)
I plan to kill fermenation and force carb in a keg soon. I do not want it to get too sweet, but would like a hint of honey.
Can anyone recommend a type and an approximate addition of honey? I will tune it later, but would like a ballpark to start with.
My understanding is that I would boil the honey in a small qty of water (maybe 1:1) and mix it into the carboy. Anything fancy required?