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Old 03-20-2012, 09:47 PM   #181
Heckle
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May 2009
Hartford, Connecticut
Posts: 256
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Subscribed. Planning on making this when the weekend arrives.

 
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Old 03-26-2012, 09:52 PM   #182
thirstyutahn
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Aug 2011
Ogden, Utah
Posts: 147
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Well a week later and its still steadily bubbling away. Its beginning to slow a little bit so I'm probably gonna take a hydro reading tonight and see where I'm at. Smells fantastic!

 
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Old 03-27-2012, 04:09 PM   #183
bambam190
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Feb 2011
, Mahtomedi, MN
Posts: 65
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With the early summer, SWMBO pointed out that its time to make her a batch so its ready to go for boating season, I usually let it age 2 months, it becomes alot smoother.

 
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Old 03-28-2012, 12:26 AM   #184
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 866
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ouuu aged cranberry lemonade... good plan
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Old 03-31-2012, 07:41 PM   #185
djcreen
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Dec 2011
saugerties, ny
Posts: 3

Just started a hard lemon-limeade yesterday.

for a 6 gallon batch i used.

4 quarts limeade
7 cans of lemonade concentrate
120 raisins
5 tsp baking soda (to cut the acid)
5 lbs of sugar

- dissolved the sugar and split the raisins in half. Threw all of the above on top of a champagne yeast from a batch of welch's grape juice wine that i had just racked. Fermentation fired up within 2 hours and is still chugging away.

 
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Old 04-01-2012, 01:55 AM   #186
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 866
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the baking soda wont make it taste salty or otherwise off?
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Old 04-01-2012, 09:33 AM   #187
nukinfuts29
 
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Nov 2011
Pike County, MO
Posts: 1,594
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Quote:
Originally Posted by brazedowl
the baking soda wont make it taste salty or otherwise off?
It is such a small amount it should go unnoticed.
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Old 04-01-2012, 01:43 PM   #188
sfrisby
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Jan 2011
Atlanta, GA
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Quote:
Originally Posted by nukinfuts29

It is such a small amount it should go unnoticed.
Then that sounds like a great idea to give the yeast a more pleasant environment.

 
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Old 04-01-2012, 03:51 PM   #189
blindho
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Apr 2012
Posts: 1

Started my first hard lemonade yesterday and not bubbling, any thoughts? I used 9 cans frozen minutemaid concentrate, 2 lbs sugar, 1 lb light dme, and champagne yeast 1118. I originally pitched yeast at 80 degrees like a fool and thought I killed it so pitched again the next day. Then I started wondering if it was too acidic from pulp so strained it off. It's bubbling very slowly and using a space heater to make sure temp it around 70. Wondering of I should add yeast nutrient or baking soda to round out acidicy

 
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Old 04-22-2012, 10:23 PM   #190
Heckle
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May 2009
Hartford, Connecticut
Posts: 256
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Started a batch of this a few weeks ago. OG was right around 1.122 and is sitting around 1.090 for the past three days. Where should this end up at? I plan on kegging this, carbing the bottling from the keg.

 
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