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Old 07-19-2010, 03:31 PM   #1
brazedowl
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Jul 2009
Fayetteville, NC
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~~Ingredients~~
10# Regular Cane Sugar
7 Containers off brand lemonade concentrate
3 Containers limeade OR pink lemonade concentrate
1pkt Redstar Montrachet Yeast (have used yeast cake left from the cherry pie wine as well)
1 tbls Energizer
1 tbls Nutrient
Water to 5-6 Gallons

~~Prep~~
1) Dissolved sugar in 3-4 Gallons of H2O.
2) Placed concentrate in primary while sugar dissolves over med-low heat.
3) Added sugar water to primary
4) Started yeast in mason jar of combined solution at ~85F.
5) Pitched yeast into brewbucket and added water to bring to 6 gal

~~Primary~~
Sat in an Ale Pail on my kitchen counter for two weeks. Regular room temp 70F-75F

~Secondary~~
Used blue plastic 5gal water jug (the type found at lowes etc).

Continued fermenting at 70F-75F until bubbling has almost completely ceased

~~Bottling~~
Bottled into 12oz beer bottles with crown caps

~~Notes & Comments~~
- Limeade version tastes so much like mikes hard lemonade it's crazy
- Pink lemonade version is still bubbling... I'll report back later

~~Moral of the story~~
Cheap. Yummy. Enjoyed by all.
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Old 07-19-2010, 07:09 PM   #2
Hammy71
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Did you carbonate it?....or just drink it straight?

 
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Old 07-20-2010, 02:36 AM   #3
brazedowl
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The first time (lemon-lime) it sort-of carbed itself in the bottles. This time I'm going to add sugar and make sure it does. It get a very soda-like carbonation.
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Old 07-24-2010, 06:51 PM   #4
brazedowl
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Bottled and good to go.



Final ABV 7.5%
48 bottles at an average cost of 42 cents a bottle.
In your face mass produced lemon-flavored swill
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Old 11-29-2010, 04:59 PM   #5
TimothyChurch
 
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About how long did it take in the secondary to stabilize?

 
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Old 12-04-2010, 09:17 PM   #6
brazedowl
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Quote:
Originally Posted by TimothyChurch View Post
About how long did it take in the secondary to stabilize?
Primary: 18 days

Secondary: 1 month

Bottle Conditioned: 2 weeks
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Old 12-12-2010, 04:52 AM   #7
nsw8148
 
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Just started a batch of this, thanks for the recipe :-)

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Old 12-12-2010, 05:05 AM   #8
lumpher
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texas
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i do a similar recipe that people love:

4 cans frozen lemonade
4 cans frozen pink lemonade
3 cans frozen limeade
4# sugar
1 pack montrachet
water for 6 gallons

let primary 1 month, then keg, and let it chill/carb 2 weeks on 11# co2

and i agree: that mass-produced garbage is eating our dust
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Old 12-12-2010, 10:01 PM   #9
nsw8148
 
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I'm sitting on almost 48 hours with no airlock activity, should I just be patient?

Its in a carboy so I can see the yeasties just hovering around the bottom of it

 
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Old 12-13-2010, 09:43 PM   #10
brazedowl
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If you started it from a yeast packet it'll be slow to start. If you started it from the yeast cake leftover from another batch it'll start up pretty quickly.
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