Extra Hard Lemonade - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Wine Recipes > Extra Hard Lemonade

Reply
 
Thread Tools
Old 01-29-2011, 06:26 PM   #21
SpacemanSpiff
 
SpacemanSpiff's Avatar
Recipes 
 
Dec 2009
Chicagoland
Posts: 193
Liked 19 Times on 13 Posts


Just started a batch of this today scaled down for about 2 gallons. So 2 cans lemonade, 2 cans limeade, Montrechet, and water to top it up.

Did you have to stop this early or do you know what your FG ended up at? I'm a little concerned. My OG is 1.118 and I'm afraid I'm going to have rocket fuel on my hands.

 
Reply With Quote
Old 01-29-2011, 06:55 PM   #22
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 40 Times on 30 Posts


I had forgotten to take the SG on that but I'm sure it was over 1.200 and I don't get rocket fuel. The acidity helps knock out the yeast before that point I think.
__________________
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 02-05-2011, 09:35 PM   #23
SpacemanSpiff
 
SpacemanSpiff's Avatar
Recipes 
 
Dec 2009
Chicagoland
Posts: 193
Liked 19 Times on 13 Posts


So far it's not looking good. I haven't been seeing any bubbles really, but on the top of the fermenter there are some bubbles and a mat of white that I was hoping was some form of krausen and a sign of something going on in there. Took a gravity today and it's at 1.120. So it essentially hasn't budged and looks like my yeast didn't make it.

Considering a couple options right now. With such a high gravity and acidity I'm not sure repitching is the best idea. I was considering diluting the batch down and then trying a repitch. If it works I'd end up with more final product which is good and if it fails, I'm only out water and yeast.

Just not sure. I didn't use any energizer or yeast nutrient so I'm guessing they just couldn't get going on their own.

 
Reply With Quote
Old 02-07-2011, 07:48 PM   #24
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 40 Times on 30 Posts


I just started a batch of Cranberry-Lemonade. I've found that dry yeast takes a long time to take hold and multiply in the acidic enviornment. I use the yeast slurry from the bottom of another batch of something to start my lemonade batches. I ended up using a little more then 2 cups of yeast-cake-slurry to start off this batch.
__________________
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 02-11-2011, 12:03 AM   #25
HappyWino
Recipes 
 
Nov 2010
Rescue, CA
Posts: 88
Liked 2 Times on 2 Posts


Quote:
Originally Posted by SpacemanSpiff View Post
Considering a couple options right now. With such a high gravity and acidity I'm not sure repitching is the best idea. I was considering diluting the batch down and then trying a repitch. If it works I'd end up with more final product which is good and if it fails, I'm only out water and yeast.
Everything I have read about Montrachet suggests that it isn't the best choice for a "hostile" must, it appears to be prone to H2S issues when even moderately stressed so when greatly stressed by a high gravity, high acid must, it might just keel over at the get go.

Based on my limited experience and a lot of reading other "Lemonade" threads, I would suggest repitching with one packet (given you only have two gallons of must) of EC1118, ideally rehydrated with something like Go-Ferm. If you can't get your hands on the Go-Ferm there still seems to be plenty of people having success just dry pitching the EC1118.

Cheers

HW

 
Reply With Quote
Old 02-12-2011, 01:52 AM   #26
SpacemanSpiff
 
SpacemanSpiff's Avatar
Recipes 
 
Dec 2009
Chicagoland
Posts: 193
Liked 19 Times on 13 Posts


Thanks for the suggestions. I'll keep it in mind for next time. I ended up diluting down with 2 more gallons of lemonade-limeade mix. That dropped the OG to 1.088. Then I repitched with another packet of Montrachet I had. It seems to be ramping up, just really slowly. There's been a decent "krausen" all week and it's seems to be bubbling up more each day. Still not very much airlock activity though.

So I think the new batch is still kicking. The brew room had that funky Montrachet smell for the first time today. I think you're right though. Montrachet might not be the best choice for this. Certainly not without a starter or something else to help get it kicked off strong.

 
Reply With Quote
Old 02-16-2011, 08:12 PM   #27
budman
Recipes 
 
Jan 2011
Dahlonega, Ga
Posts: 21
Liked 1 Times on 1 Posts


Just one quick question. How do you keep from drinking it all before it gets done? This **** is the bomb lol

 
Reply With Quote
Old 02-16-2011, 08:50 PM   #28
cricky101
Recipes 
 
Jan 2011
St. Paul, MN
Posts: 302
Liked 6 Times on 6 Posts


Quote:
Originally Posted by SpacemanSpiff View Post
Just started a batch of this today scaled down for about 2 gallons. So 2 cans lemonade, 2 cans limeade, Montrechet, and water to top it up.

Did you have to stop this early or do you know what your FG ended up at? I'm a little concerned. My OG is 1.118 and I'm afraid I'm going to have rocket fuel on my hands.
How much sugar did you add for the 2 gallon batch? I'm really wanting to try to make a small batch of this too for my girlfriend. She digs Mike's Hard Lemonade. Think I may try the other yeast strain though.

 
Reply With Quote
Old 02-17-2011, 07:38 AM   #29
scotched
Recipes 
 
Dec 2010
Pasadena, California
Posts: 310
Liked 8 Times on 6 Posts


I used this recipe with EC-1118 and had no problem getting fermentation going. The hard part is getting it to stop.

 
Reply With Quote
Old 02-19-2011, 08:15 PM   #30
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 40 Times on 30 Posts


Quote:
Originally Posted by budman View Post
Just one quick question. How do you keep from drinking it all before it gets done? This **** is the bomb lol
hahaha I know right? I'm glad you enjoy.
__________________
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


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