im planning on making some hard pink lemonade in my primary thats sitting around doing nothing.
I found an interesting recipe for Mikes Hard lemonade and am wondering if anyone has tried this recipe.
I assume that the extra 3 gallons of water added should be boiled and cooled before being added?
And this recipe does not call for secondary. I feel a little uncomfortable about not secondarying it. Im not in any rush so I think ill secondary (The 1-2-3 method).?
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 to 170 for 15 minutes. Cool and add the frozen concentrate and 3 gallons of water. Pitch yeast. I've never used yeast nutrient, but this recipe could probably stand to have some added for faster fermentation. It takes about two weeks or so to finish fermenting, then straight to bottles. I use soda bottles since that's what the pint bottles are with Mike's Hard Lemonade.
I've used baker's yeast for this recipe in the past when I was experimenting, and it'll work, but takes a loong time to ferment out. My latest batch uses SafAle 56 dry yeast.