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Old 12-30-2010, 01:33 AM   #11
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Any updates on your hard-lemonade batches?

Brazed I followed your directions with a few minor variables:

1. I used 5lbs of sugar instead of 10lbs.
2. Fermentation was actually around 55F-70F
3. Fermentation took 24 days (single fermenter)
4. I didn't dissolve the sugar over heat before adding it.

I tried a pint of it today. The leftover pulp sediment from the lemonade/limeade concentrate doesn't look too appealing in the carboy. It also seems like most of my sugar is sitting at the bottom of the carboy =(.

However, it TASTES GREAT. The only real problem I have the weird smell, that usually doesn't accompany the taste of a mike's hard or a Smirnoff ice, but seems to accompany home brews.

Smell has a lot to do with taste, and I was wondering if you had this problems as well?
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Old 01-01-2011, 04:08 PM   #12
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I had the same problem. The sugar all sits at the bottom if you don't dissolve it ahead of time. It's likely not done fermenting. If you try to rerack it you will doubtlessly stir up some sugar, it'll start fermenting again, and will no doubt cause a bottle bomb or two.

As far as the weird smell... can you give more details?
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Old 01-02-2011, 06:42 AM   #13
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I re-racked it, and that layer on the bottom *disappeared*, so no worries there.
I don't think the smell is bad, it's just foreign to me since I've never brewed before.

Hey Brazed would you mind sharing some insight on your personal bottling methods?
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Old 01-05-2011, 12:15 PM   #14
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As far as timing goes I just wait until it's clear and not bubbling on the lemonade. Once there's no more ring of bubbles hangin around the top of the carboy it's time to bottle. It always ends up carbing just perfect in the bottles.

As far as method, I just rerack to the brew bucket, hold it up to the spigot and fill 'em. I do the same for all my wines. But I wait a little longer on them because most of them I want to be still, or at least not champeign bubbly because wine bottles can't take the pressure.



(sorry about my spelling, the spell check isn't workin' here)
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Old 01-06-2011, 09:05 AM   #15
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Thanks, I will used the bucket and spigot method. Do you take any steps to halt fermentation?
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Old 01-06-2011, 02:53 PM   #16
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Nope. Just wait until it stops bubbling. And then wait a week or so on top of that just to be sure.
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Old 01-18-2011, 08:35 PM   #17
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Could you clarify on the "containers" please? That's pretty vague. Sorry, this is my second ever brew and I don't want this to go wrong!
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Old 01-23-2011, 06:28 PM   #18
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Oh the normal frozen concentrate size. err... 12 oz? I've only ever seen one size.
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Old 01-23-2011, 06:52 PM   #19
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Yep, that makes sense.. just wanted to make sure; don't want this going horribly wrong!
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Old 01-23-2011, 06:59 PM   #20
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Let me know how it turns out!
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