Extra Hard Lemonade - Page 10 - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Wine Recipes > Extra Hard Lemonade

Reply
 
Thread Tools
Old 12-03-2011, 04:09 AM   #91
Satisfaction
Recipes 
 
Oct 2011
Brunswick, ME
Posts: 391
Liked 38 Times on 26 Posts


Wow this one was difficult to start, I checked the acid content this afternoon and it was resting at 1.3%. Had to drop the acid content make a huge starter.. It is contently bubbling away now after 4 days of nothing.



 
Reply With Quote
Old 12-04-2011, 11:07 PM   #92
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 40 Times on 30 Posts


I wonder if the acid varies from brand to brand on the lemonade concentrate?


__________________
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
______________________
"What senses do we lack that we cannot see or hear another world all around us?"

 
Reply With Quote
Old 12-05-2011, 02:28 AM   #93
Satisfaction
Recipes 
 
Oct 2011
Brunswick, ME
Posts: 391
Liked 38 Times on 26 Posts


That would be my guess. It would make sense why people have problems starting recipes like this one and others have a great easy experience.

 
Reply With Quote
Old 12-05-2011, 09:48 PM   #94
Capecodwhale
Recipes 
 
Jan 2011
Harwich, MA
Posts: 15
Liked 1 Times on 1 Posts


I brewed this on 4/29/11 according to recipe. I made several yeast starters knowing from previous posts that there was some trouble. Original yeast could not takeoff. I added the EC1118 and it was like a volcano. I had to cover the carboy opening and let it pressurize until the foaming stopped. 20 days in primary, 30 days in secondary, then bottled. It took a few month before it was drinkable because it tasted hot. End result is a dry, not sweet concoction with very good clarity. It does not have much lemonade flavor and has to be poured over ice to dilute. As of today it is still good bottled, so I would say it has a good shelf life thus far.

The1Greenguru Likes This 
Reply With Quote
Old 12-12-2011, 06:12 AM   #95
nukinfuts29
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


I just made mine, doing the pink version. Got it in a better bottle under airlock for the primary since i pitched it on top of my Apfelwein cake.
__________________
My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
Reply With Quote
Old 12-12-2011, 09:03 PM   #96
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 40 Times on 30 Posts


Quote:
Originally Posted by nukinfuts29 View Post
I just made mine, doing the pink version. Got it in a better bottle under airlock for the primary since i pitched it on top of my Apfelwein cake.
Never used an apfelwein cake! Let us know how it turns out. I'll be interested to see if it takes off right away.
__________________
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
______________________
"What senses do we lack that we cannot see or hear another world all around us?"

 
Reply With Quote
Old 12-12-2011, 09:16 PM   #97
SenorPepe
Recipes 
 
Feb 2011
Madison, WI
Posts: 705
Liked 21 Times on 15 Posts


Indeed. I think I'm going to do a batch of this after my apfelwein is done.

 
Reply With Quote
Old 12-12-2011, 10:16 PM   #98
nukinfuts29
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


It took off within an hour and is flying along with 0 issues. Original Gravity at time of pitch was 1.051
__________________
My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
Reply With Quote
Old 12-13-2011, 05:42 AM   #99
nukinfuts29
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


23 hours later and Gravity went from 1.151 to 1.141 so fermentation is off with a bang. It sounds like someone dropped 40 cups of pop rocks in there!
__________________
My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
Reply With Quote
Old 12-13-2011, 11:10 AM   #100
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 40 Times on 30 Posts


Ok so the new plan is Apfelwein then lemonade

Wat apfelwein recipe did you use? I'm intrigued as to how you trained the yeast so well.


__________________
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
______________________
"What senses do we lack that we cannot see or hear another world all around us?"

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hard Lemonade Yooper Wine Recipes 396 04-09-2016 02:38 AM
Hard Iced Tea bignick Wine Recipes 55 01-04-2016 12:50 AM


Forum Jump