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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Good Hard lemonade
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Old 04-21-2007, 01:09 PM   #1
USFBull
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Default Good Hard lemonade

Enough lemonade concentrate(check label to make sure there is no potassium sorbate) and water to make 5 gallons. (10 cans)

2 pounds sugar, 1 pound ultra light dme

(more or less depending on target alcohol percentage)

1 pack champagne yeast

Ferment, add potassium sorbate when finished gravity is reached, enjoy.

This stuff is awesome, and the ladies love it.



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Old 04-21-2007, 11:23 PM   #2
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The way you make your recipe....how long is your fermentation process? And as far as water to concentrate, is it as directed on the concentrate's label?


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Old 04-23-2007, 12:57 PM   #3
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Ive had it finish anywhere from 5 days to 3 weeks. Fermentation normally starts out slow because of the high acidity.

Using a hydrometer, Adjust the amount of sugar and water to get your target original and finished gravity, to control your alcohol percentage. And add potassium sorbate to stop fermentation once done.

I try to keep the alcohol between 5-8% (depending how the wifes mood has been)

Tastes great, especially on hot days.

I mix it with the Hard tea I make to get a hard Arnold Palmer. Nothing is better on a hot day than a sweaty Hard Arnold Palmer

This can also be done in those 1 gallon glass wine jugs. Of course you'll need to adjust the recipe.

Any other questions just ask

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Old 04-23-2007, 02:36 PM   #4
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If you use a yeast starter and some yeast nutrient you can get it start fermentation quicker.

I always start the yeast in a mixture of water,sugar and a small amount of the lemonade so that the acidity is less of a shock to the yeast. May not make a difference.
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Old 04-23-2007, 04:17 PM   #5
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What do you think would happen if you used bottled lemon juice?
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Old 04-23-2007, 05:42 PM   #6
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Quote:
Originally Posted by Bosh
What do you think would happen if you used bottled lemon juice?

Check the label, if there is any sorbates or sulfites, its no good.

Just had a glass with lunch, it was good! 8% and I cant taste the alcohol at all.
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Old 04-23-2007, 08:14 PM   #7
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USF...

Does it taste like a malt beverage, or more like lemonade? I was hoping for more of a malt beverage taste
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Old 04-23-2007, 10:18 PM   #8
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??? do you use a tart or sweet lemonade??
what brand and type do you use also what yeast???
Thanks
JJ
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Old 04-23-2007, 10:53 PM   #9
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Quote:
Originally Posted by NYeric
USF...

Does it taste like a malt beverage, or more like lemonade? I was hoping for more of a malt beverage taste

It tastes like lemonade, somewhat sour but you can sweeten it to your own tastes. If you want it more malty add more malt extract, I may go all malt, no sugar in a 1 gallon glass carboy later this week. I have only made it a couple times and I am experimenting with it myself.

I dont like these kind of drinks but this stuff is good!

This was the last recipe i used:

10 cans of minute maid lemonade (no sorbate)

About 4 1/2 gallons water

About 1 1/2 - 2 pounds sugar, 1 pound ultra light dry malt extract, brought it to 1.060 OG.

1 pack champagne yeast. I used redstar, I am sure there are much better strains availiable. If you know of any let me know.

Made the yeast starter and pitched the yeast.

Let ferment for 3 weeks

FG 1.000

It was still somewhat sweet for me, But my fiance adds sugar.


Make it, come up with variations.

Tommorow I am making more. I will not use any sugar this time, just two extra lime concentrate cans and a pound ultra light dry malt. I may also substitute a couple of the lemon juice cans, with orange, grapefruit or some other kind of juice.

My fiance has some strawberry lemonade in a gallon glass jug about ready for bottling I will keep you guys up to date if you'd like on how it comes out.

I can not stress enough how much better this stuff is than any hard lemonade I have bought at the store.

Except for the first batch I made, I used 4 pounds of sugar and it ended up being about 13% alcohol.



Any questions, just ask. Any feedback, Give it I want to hear it.
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Old 04-24-2007, 12:50 PM   #10
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This sounds interesting... I have a couple questions

Do you stop it at 1.000 or is that usually just what it ferments out to?
Do you carb it, or serve it still?
Can you share your hard tea recipe?

-S


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