I asked in the cider forum since they do more Hard Lemonade and stuff but got no real answers.
Looking at trying to make a "Malted" Hard lemonade that is Gluten free.
What do you think of using Sorghum? (GF version of Barley)
I was thinking maybe Rice syrup solids possibly as a sub for Sorghum?
--- Edit ---
Already have a good GF Hard lemonade that we are almost done with and wife wants more but would like to try a malted one like Mike's
Just looking for what to add to the recipe, thanks
Since want to make malted I thought Sorghum would be the easiest to try, do maybe a 2 gallon batch and test.
4 cans frozen Minute Maid lemonade concentrate (strained)
8oz Corn sugar
4oz GF Maltodextrin
2tsp Yeast nutrients
1 Pkg Red Star Champagne Yeast
Boil the Sorghum for 10 min, remove from heat add C-sugar-Maltodextrin-Lactose then bring back to boil and kill heat then cool and mix with lemonade and water
Stir-stir-stir add yeast and nutrients wait 10min then stir-stir-stir wait 30days before bottling