Extra Hard Lemonade - Page 14 - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Wine Recipes > Extra Hard Lemonade

Reply
 
Thread Tools
Old 12-28-2011, 02:25 PM   #131
Colesrt8
Recipes 
 
Mar 2011
Bozeman, Montana
Posts: 44

Quote:
Originally Posted by scotched
My 2nd batches (earlier in this thread) used:

10 cans concentrate, 10lbs sugar, US-05 *started* + EC-1118 *finished*, 90 day ferment. The result was a sweeter, highly alcoholic. I think my yeast morphed and couldn't finish.

My 3rd batch (started yesterday) will use 8 cans limeade, 6lbs sugar, and nottingham. I wonder if notty will kick through the entire batch.

If it doesn't, do you think a wine yeast like Cuvee or Cote de Blanc could finish it the way EC-1118 does? I want to avoid EC-1118 if I can.
Why or for what reasons would you want to avoid EC-1118? Just curious.



 
Reply With Quote
Old 12-28-2011, 04:13 PM   #132
fulchitis
Recipes 
 
Aug 2011
Greenville, SC
Posts: 13

I have a belgian abbey that is finishing up- any ideas how this lemonade would be with 1214? I think that the yeast is ethanol tolerant to 12%.



 
Reply With Quote
Old 12-28-2011, 06:16 PM   #133
nukinfuts29
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


Quote:
Originally Posted by scotched View Post
My 2nd batches (earlier in this thread) used:

10 cans concentrate, 10lbs sugar, US-05 *started* + EC-1118 *finished*, 90 day ferment. The result was a sweeter, highly alcoholic. I think my yeast morphed and couldn't finish.

My 3rd batch (started yesterday) will use 8 cans limeade, 6lbs sugar, and nottingham. I wonder if notty will kick through the entire batch.

If it doesn't, do you think a wine yeast like Cuvee or Cote de Blanc could finish it the way EC-1118 does? I want to avoid EC-1118 if I can.
theres no reason notty shouldn't handle the entire batch
__________________
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 12-28-2011, 11:35 PM   #134
TommyB
Recipes 
 
Dec 2010
Pontiac, Michigan
Posts: 97
Liked 1 Times on 1 Posts


Hey what's the general plan on flavoring this with fruit? Looking at options for raspberry, strawberry, black cherry and blueberry per friend requests.

Fresh fruit? Frozen? How much for 5 gallons? I know my LHBS has giant cans of fruit puree for wines.....
__________________
20 gallon PRIMARY 1 - 15g XTRA HARD SKEETER PEE (13%)
SECONDARY 1 - XTRA HARD Apfelwein (15%) w/fruit
BOTTLED - Bourbon Barrel Porter
KEG 1 - XTRA HARD Apfelwein (15%)
KEG 2 - XTRA HARD Apfelwein (15%)
KEG 3 - XTRA HARD Apfelwein (15%)

 
Reply With Quote
Old 12-28-2011, 11:40 PM   #135
nukinfuts29
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


Walmart fruit is cheaper lol.

Strawberry would probably be awesome.
__________________
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 12-28-2011, 11:53 PM   #136
TommyB
Recipes 
 
Dec 2010
Pontiac, Michigan
Posts: 97
Liked 1 Times on 1 Posts


Quote:
Originally Posted by nukinfuts29 View Post
Walmart fruit is cheaper lol.

Strawberry would probably be awesome.
Yeah I agree on the Walmart thing. I figured id add to a secondary but im not sure how much.....
__________________
20 gallon PRIMARY 1 - 15g XTRA HARD SKEETER PEE (13%)
SECONDARY 1 - XTRA HARD Apfelwein (15%) w/fruit
BOTTLED - Bourbon Barrel Porter
KEG 1 - XTRA HARD Apfelwein (15%)
KEG 2 - XTRA HARD Apfelwein (15%)
KEG 3 - XTRA HARD Apfelwein (15%)

 
Reply With Quote
Old 12-28-2011, 11:55 PM   #137
nukinfuts29
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


Totally guessing here:

The HL is pretty strong in flavor. If it was me and I was going to try it, I would freeze the strawberries and use enough to cover the bottom of the vessel for a good 1.5 - 2 inches thick and rack on top of it.
__________________
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 12-29-2011, 01:48 AM   #138
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 40 Times on 30 Posts


I've found strawberries have a very light flavor so be sure to use a lot of 'em. I've only ever flavored my EHL with cranberry concentrate. Fresh fruit and I don't get along so well. I've used strawberry and blueberry pie fillings in other wines I'd assume they'd work in this as 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
Old 01-06-2012, 06:14 PM   #139
nukinfuts29
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


Update:

I really reccomend not using a yeast cake. My Apfelwein cake was very active and healthy, and Nottingham is a very strong yeast. However, fermentation eventually stalled out, and I had to re-pitch to get the lemonade to finish and do some clearing.

Very good, btw. Better than skeeter pee imo
__________________
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.

brazedowl Likes This 
Reply With Quote
Old 01-07-2012, 07:36 PM   #140
scotched
Recipes 
 
Dec 2010
Pasadena, California
Posts: 310
Liked 8 Times on 6 Posts


Quote:
Originally Posted by Colesrt8 View Post
Why or for what reasons would you want to avoid EC-1118? Just curious.
Quite honestly, I'm not a big fan of the taste of the yeast .

Quote:
Originally Posted by nukinfuts29 View Post
theres no reason notty shouldn't handle the entire batch
I pitched my starter into 1.080 must, so I figure it's right at the alcoholic limit of the yeast. 12% or so, if it finishes under 1.020. maybe I should relax


__________________
Goonie's tube|soundcloud|
-
Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
Serving:
nada

 
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