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Old 07-18-2012, 02:11 AM   #211
scottsaxman
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Jun 2012
Derby, Kansas
Posts: 62
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I had used champagne yeast and it fermented very dry, with harsh alcohol bite. After a few weeks, this has evened out nicely. I haven't bottled it, but I siphoned off a gallon and mixed it about half and half with minute maid lemonade, which is pretty sweet and not too tart. That scales the alcohol back to 5.5% so you can actually have a couple. It is fantastic! Very refreshing.

 
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Old 09-28-2012, 02:44 AM   #212
HDbrewer
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Sep 2012
Posts: 19

I just made a 4 gallon batch of this. I used the following recipe:

6 cans of Walmart frozen concentrate lemonade

2 cans of Walmart frozen concentrate limeade

6 pounds sugar

1 pack champagne yeast ec118

Rehydrated and pitched the yeast.

S.G. 1.170 @ 80*

my S.G. Seems kind of high!? is this going to be rocket fuel or will it turn out ok?

 
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Old 09-28-2012, 05:35 AM   #213
ErinRae
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Jul 2012
, Ontario
Posts: 163
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Hi everyone,

I made a version of this recipe the other day...except with cranberry as my main flavour

For a 5 Gallon
- 4 cans of minutemaid lemonade
- 5 cans of minutemaid cranberry
- 2 cans df ocean spray cranberry (more tart)
- empty can full of real lime juice
- 4.5 lbs of sugar
- 1116 yeast...made a makeshift starter first
OG ~ 1.07 temp~ 72

Bubbling by day 2

I'm thinking about sweetening it when it dries out with something unfermentable and carbing...has anyone tried carbing their hard lemonade??
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Old 09-29-2012, 10:09 PM   #214
jimbobminogue
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Aug 2012
London, Ontario
Posts: 9

So i am very new to all this. I stumble onto this stuff from a youtube video and brewed a fairly sucessful batch of hard fruit juice. I am trying to slowly step things up but want to get fairly good result before i do. Long story short i just picked up a 1 gallon carboy, air lock, etc. Can anyone give me a 1 gallon receipe for a newbie to try? As well even after all my research i am still a little confused about primary and secondary ferm and what it is for. Could someone step by step me just for one batch so i can wrap my head around the process? If its easier you could email me @ [email protected]

 
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Old 09-30-2012, 01:23 AM   #215
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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Posted a step-by-step on this other thread: http://www.homebrewtalk.com/f25/newb...p-step-347214/

I really tried to break down all the terminology.

And I've got a easy easy concentrate recepie over here: http://www.homebrewtalk.com/f79/gene...e-wine-287818/

It's for 5 gallons but you can cut the ingredients by 1/5 and it'll be fine.
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Old 09-30-2012, 12:28 PM   #216
jimbobminogue
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Aug 2012
London, Ontario
Posts: 9

Awsome. Thanks!

 
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Old 09-30-2012, 12:32 PM   #217
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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anything to move you from noob level to novice level
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Old 09-30-2012, 01:25 PM   #218
jimbobminogue
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Aug 2012
London, Ontario
Posts: 9

I read through that thread and got the answers i needed. One remaining question though. The first homebrew I did was very similar to that receipe and I found that it seemed to be really light in color and lost a bit of its fruity flavor from the concentrate. Would it work to make it without the concentrate and add it after? Has this been done and if so are the results favourable?

 
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Old 09-30-2012, 03:05 PM   #219
brazedowl
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Jul 2009
Fayetteville, NC
Posts: 865
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well it shouldn't make much of a difference. Were you using 2 concentrates to each one gallon? You can always make it the way you want it, then stabilize it to prevent fermentation from starting up again, then you can add a bit of concentrate back at the end to add sweetness and flavor.
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Old 09-30-2012, 04:43 PM   #220
jimbobminogue
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Aug 2012
London, Ontario
Posts: 9

Just realized i only used one of concentrate when i should have used two. That explians it. Darn us newbies. Oh well. Time to brew a better batch. Thanks for all the tips!

 
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