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Old 06-20-2012, 08:15 PM   #201
DGibb
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Jul 2011
Livonia, MI
Posts: 325
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Am I mistaken or was the Montrachet/Nottingham/US-05 used so that it leaves some residual sugars in the final product so we don't have to backsweeten? I assumed that the lower ABV-producing yeast strains were chosen so we didn't end up with rocket fuel.

Perhaps I am mistaken, however.

I'm curious to see how the lumpher's recipe from the first page turns out, so I think that is the one I am going to try. For those of you who don't want to backtrack, here it is:

Quote:
Originally Posted by lumpher View Post
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
Does this seem like it won't work as-is? I mean, there is no nutrient, but lumpher said that it is a hit...
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Old 06-21-2012, 12:16 PM   #202
scottsaxman
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Jun 2012
Derby, Kansas
Posts: 62
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I can't speak to the yeast choice; all I had was Red Star Pasteur Champagne yeast, so that is what I used.

Getting the fermentation going was challenging. I had to repitch, but the second time I rehydrated the yeast in a cup of water with a tablespoon of nutrient. After a couple of minutes, I added a cup of the lemonade mixture. After an hour or so, I added it to a gallon glass jug, topped with the lemonade mixture, and put a lock on it overnight. It was chugging away in the morning, so I dumped it back in the brew bucket. Now it is doing fine!

 
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Old 06-22-2012, 05:53 PM   #203
irok660n
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Oct 2011
bristol, tn
Posts: 6

Hey guys. This thread has gotten my interest as my wife loves the hard lemonade drinks. I'm still fairly new to brewing, only about 10 batches under my belt and only beer. Its seems the high acidity seems to causing folks some some problems with fermentation. So I thought, why not mix a batch of sugar water, say 4 gals with 10lbs of sugar? Add wine or champagne yeast and some nutrient and ferment it down till its good and dry. Then melt several cans of instant lemonade on the stove and just add it to the "white lightnin" to get the desired taste/sweetness. Carbonating may be an issue unless you keg. Any of you more experienced guys know a reason that this wouldnt work? If not I may just give it a try.

 
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Old 06-22-2012, 10:02 PM   #204
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 866
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I just bottled my cran/lemonade version of this. Turned out GREAT. It was sweet so I fortified it with some rocket fuel skeeter pee and put it in beer bottles.
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Old 06-22-2012, 10:05 PM   #205
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 866
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Quote:
Originally Posted by irok660n View Post
So I thought, why not mix a batch of sugar water, say 4 gals with 10lbs of sugar? Add wine or champagne yeast and some nutrient and ferment it down till its good and dry. Then melt several cans of instant lemonade on the stove and just add it to the "white lightnin" to get the desired taste/sweetness. Carbonating may be an issue unless you keg. Any of you more experienced guys know a reason that this wouldnt work? If not I may just give it a try.
I've never thought of just fermenting the sugar first and then adding the concentrate later. I've heard horror stories about fermenting straight sugar and getting all kinds of crazy off flavors and nasty.

anyone else want to chime in with a more helpful answer?
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Old 06-26-2012, 02:04 AM   #206
scottsaxman
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Jun 2012
Derby, Kansas
Posts: 62
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The skeeter pee recipe talks about aerating heavily and periodically. Is this true of hard lemonade?

 
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Old 06-27-2012, 12:46 PM   #207
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 866
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I never aerate, no.
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Old 07-03-2012, 03:44 AM   #208
scottsaxman
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Jun 2012
Derby, Kansas
Posts: 62
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Quote:
Originally Posted by brazedowl View Post
I just bottled my cran/lemonade version of this. Turned out GREAT. It was sweet so I fortified it with some rocket fuel skeeter pee and put it in beer bottles.
Do you have a gravity reading for that? I checked mine today (started 6/16/12 at 1.111, so this is day 17) and it is at 1.028 for 10.87% ABV. It is HARSH, with a strong alcohol smell and taste. I would not describe it as sweet at all, though it could go lower, as I still get pretty regular bubbles in the air lock.

I probably need to rack to secondary ASAP, then figure out what to do with it. Will secondary slow down the fermentation? I hope so.

FYI - I did use champagne yeast, so maybe this isn't the way to go.

 
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Old 07-04-2012, 02:16 PM   #209
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 866
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I used Montrachet. I'll take a gravity reading when I open another bottle. I'm taking a bunch to a 4th of july thing today. You may want to rack, stabilize and backsweeten at this point.
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Old 07-13-2012, 03:58 AM   #210
lumpher
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Jul 2009
texas
Posts: 5,070
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Quote:
Originally Posted by DGibb View Post
Am I mistaken or was the Montrachet/Nottingham/US-05 used so that it leaves some residual sugars in the final product so we don't have to backsweeten? I assumed that the lower ABV-producing yeast strains were chosen so we didn't end up with rocket fuel.

Perhaps I am mistaken, however.

I'm curious to see how the lumpher's recipe from the first page turns out, so I think that is the one I am going to try. For those of you who don't want to backtrack, here it is:



Does this seem like it won't work as-is? I mean, there is no nutrient, but lumpher said that it is a hit...
it usually takes a couple days to take off, but when it does, it goes steadily for a couple weeks.
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