Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Hard lemonade question
Reply
 
Thread Tools
Old 04-06-2011, 02:45 AM   #21
bad67z
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bad67z's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Columbus, Ohio
Posts: 1,888
Liked 110 Times on 77 Posts
Likes Given: 26

Default

I have something similar in the fermenter.

2 qts. lemon juice, add a third after a week of fermentation
7 lbs. sugar
yeast nutrient
yeast energizer
Red Star Montrachet (cake from a batch of EdWorts Apfelwein)

It took almost a week to begin airlock activity. Even with a fresh yeast cake.


bad67z is offline
 
Reply With Quote
Old 04-06-2011, 02:51 AM   #22
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,542
Liked 133 Times on 118 Posts
Likes Given: 17

Default

i prefer montrachet yeast, as it sounds like you used. i use an ale pail with an airlock, and the airlock barely even lifts. og is aroung 1.110, and final gravity is around 1.004. i don't back-sweeten, as i like it very tart. it will take several days to even start moving gravity


__________________
Taps:
1: APA 2: Notso Mild 3: Hefe 4: Belgian Dark Strong
5: Barkshack Mead 6: Cabernet Wine
Fermenting: APA
lumpher is offline
 
Reply With Quote
Old 04-06-2011, 03:08 AM   #23
speedster00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Houston, TX
Posts: 76
Liked 2 Times on 2 Posts

Default

Ok thanks. If that's working for you, it's the same thing I'm doing so it "should" work. I'll just let it sit a lot longer..mines only been going for 10 days and I do see activity tonight after I added the sugar. I guess it's just the waiting game now. I don't know how to calculate it but if I was at 1.05 and went to 1.044, the re-pitched and sugared to 1.068, then let that drop to 1.02' I wonder what my final abv will be...
__________________
Kegged: black ale
Kegged: centenial ale

Primary:about to brew a 4th run of Dbl Choco Oatmeal stout
secondary:nothing.
speedster00 is offline
 
Reply With Quote
Old 04-06-2011, 03:14 AM   #24
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,542
Liked 133 Times on 118 Posts
Likes Given: 17

Default

around 6.3 % and very sweet. hopefully it will drop more gravity
__________________
Taps:
1: APA 2: Notso Mild 3: Hefe 4: Belgian Dark Strong
5: Barkshack Mead 6: Cabernet Wine
Fermenting: APA
lumpher is offline
 
Reply With Quote
Old 04-08-2011, 10:22 PM   #25
speedster00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Houston, TX
Posts: 76
Liked 2 Times on 2 Posts

Default

Update. I took a sample just now and it's at 1.06. I still have some airlock activity so I know it's still fermenting but it definitely smells like alcohol. Yes I know that sounds weird but the lemonade is very pulpy and cloudy. I'm wondering if my gravity just isn't going to get that low because of it. The original unsweetened batch started at 1.048. Since I added sugars, what if I stop around mid 4's? I'm just wondering if my readings are naturally high because of all the pulp and bits in the lemonade out of the can
__________________
Kegged: black ale
Kegged: centenial ale

Primary:about to brew a 4th run of Dbl Choco Oatmeal stout
secondary:nothing.

speedster00 is offline
 
Reply With Quote
Old 04-10-2011, 03:33 PM   #26
K-Mega
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Prescott, AZ
Posts: 4
Default Raspberry Limeade

First I want to thank you guys for you help. I've been reading though this forum and found a lot of helpful tips. I'm brewing a raspberry limeade.

- 8 Cans Limeade
- 4 Cans Raspberry Lemonade
- 1 Lb. Dextrose
- 0.5 Lb. Table Sugar
- 2 Pkg. Red Star Cham Yeast

OG = 76

Just got her going last night and my yeast wasn't moving much this morning either. I'm warming her up in a warm bath in order to help to yeast a little bit. Also, I plan on sweetening with lactose and then priming with more dextrose. I'll keep you updated!

Any tips, comments, or questions are welcome...
K-Mega is offline
 
Reply With Quote
Old 04-10-2011, 06:19 PM   #27
LooyvilleLarry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Louisville,KY
Posts: 988
Liked 6 Times on 6 Posts
Likes Given: 2

Default

So I've done about 5 batches of this so far.
My super easy way -
5 gal batch
10 Cans Minutemade
2# cane sugar, into syrup
4 tsp yeast nutrient
2 tsp yeast engerizer
4 crushed campden tablets
Mix the above with water to make 5 gal. Pull off about 2 qts. (this is a 1.070)

With a cup of warm water, hydrate
TWO packs of EC1118. Just trust me on this one

Make that into a starter, adding about 400ml every couple of hours - let the yeast foam on top.

I let that sit overnight to build up some yeast, and pitch it. It takes right off at room temps.

I will usually add another 10 points of sugar (~1#) after about 3 days to give the yeasties some more crack

This will dry out to <1.0, and I've found about 30g/gal of Splenda to do the trick for a nice lemonde with about 6.5-7 abv.
__________________
Primary
Orange Cascade Pale Ale -

Secondary

Kegged
BeeCave Haus Ale - 6%
Bells Two Hearted, round 2- 6.1%
SNPA Clone (Chilled )
Hard Lemonade

Shiraz - 6 gal
LooyvilleLarry is offline
 
Reply With Quote
Old 04-10-2011, 08:30 PM   #28
speedster00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Houston, TX
Posts: 76
Liked 2 Times on 2 Posts

Default

Nice Larry. About how long do you let it sit in primary?
__________________
Kegged: black ale
Kegged: centenial ale

Primary:about to brew a 4th run of Dbl Choco Oatmeal stout
secondary:nothing.
speedster00 is offline
 
Reply With Quote
Old 04-10-2011, 08:54 PM   #29
LooyvilleLarry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Louisville,KY
Posts: 988
Liked 6 Times on 6 Posts
Likes Given: 2

Default

This will finish up in a couple of weeks. 3 tops.
__________________
Primary
Orange Cascade Pale Ale -

Secondary

Kegged
BeeCave Haus Ale - 6%
Bells Two Hearted, round 2- 6.1%
SNPA Clone (Chilled )
Hard Lemonade

Shiraz - 6 gal
LooyvilleLarry is offline
 
Reply With Quote
Old 04-11-2011, 02:28 AM   #30
speedster00
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Houston, TX
Posts: 76
Liked 2 Times on 2 Posts

Default

I think today is number 14 for me. So hopefully in another week it will be ready


__________________
Kegged: black ale
Kegged: centenial ale

Primary:about to brew a 4th run of Dbl Choco Oatmeal stout
secondary:nothing.
speedster00 is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS