I thought I'd try something a little different and share the results. This is my first try so the recipe needs some tweaking.
Otis' Hard Mt Dew
for 2 gal fermenter (1.75 gal)
2 cans lemonade concentrate (no preservatives)
1 can limeade concentrate
1/2 lb cane sugar
1/2 cup (abt 4 oz) ultra light dme
1/2 pack ale yeast
1tps yeast nutrient
I mixed the sugar, dme and yeast nutrient in a pot of warm water. I poured that in my two gal fermenter, mixed in the juice concentrate and topped up to the 1 3/4 gal mark. I then pitched my hydrated yeast.
I had hydrated the 1/2 pack ale yeast in some water and lemonade concentrate as described elsewhere in this forum.
------Two weeks later;---------
stopped bubbling after abt 12 days.
racked to my 6.5gal bottling bucket, then added;
1 can orange juice concentrate
1 gal water
3 cups cane sugar
Bottled, made 25 12oz bottles and 1 16oz bottle.
NOTE; I used cane sugar and OJ concentrate to backsweeten planning to pasteurize (as per the sticky) once it carbonated to a good level, instead of using splenda and priming sugar.
----One week after bottling, (now)---
Carbing well, and between me and my friends it's going fast. so I just stuck what's left in my beer fridge (28f) to keep it from carbing further, it wont last too long..
The taste? well it tastes a lot like Mt Dew soda, not quite sweet enough so another cup of sugar (or two, MD is purdy sweet) at bottling might do the trick. Also the pulp from the juice concentrate is settling to the bottom of the bottles, but it doesn't hurt anything, filtering at bottling time would get rid of that if it bothers anyone. Other then that the color is wrong, kind of yellow orange, food coloring would take care of that.
I guess the ABV is around 6%, but I didn't take a gravity reading, this little project was just a spur-of-the moment thing, the next batch will be a little more thought out.