Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Good Hard lemonade
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Old 04-24-2007, 12:53 PM   #11
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Quote:
Originally Posted by jaybird
??? do you use a tart or sweet lemonade??
what brand and type do you use also what yeast???
Thanks
JJ

I use minute maid concentrate that comes in the frozen cans. I am sure there is better tasting lemonade out there that can be used, if any one finds it let me know.

Unsweetened lemonade would be good too. My buddy made a gallon jug with 10 fresh squeezed lemons, water, sugar and yeast and it was better than mine.(I like it tart) he did have to use yeast nutrient and it took him awhile to get fermentation started. Most likly caused by the high acidity, and he pitch the dry yeast straight to the lemonade

You can use any kind of juice youd like as long as there is no preservatives or sorbates

Redstar champagne yeast, Ill probably pick up a different brand next time though.



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Old 04-24-2007, 01:09 PM   #12
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Quote:
Originally Posted by lustreking
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


I stop it at 1.000, it would probably keep going a bit but I rack it to a secondary (to clear it)once its around 1.000.

With the first batch, I added potassium sorbate, to attempt to inhibit further fermentation. It seemed to work however all 5 gallons were gone by the end of the week so i dont know for sure.

I have not carbed it yet but im sure it would be even better that way. If you were to carb it, I would reduce the amount of sugar added and allow it to completely ferment so you dont get any bottle bombs after priming.

I apologize but the tea is a closely guarded family recipe. Not really, I am actually doing a batch of hard tea this week end and I'll post a step by step picture tutorial if youd like. Im "working" right now so i dont have access to my recipe book, but ill get it up asap.



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Old 04-24-2007, 05:41 PM   #13
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What exactly is potassium sorbate and would I get that at my LHBS..? Is it a necessary ingredient or can it be omitted..?
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Old 04-24-2007, 06:36 PM   #14
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Potassium sorbate is not necessary if you let it completely ferment.

Ive used it in the past to stop fermentation because I had added way too much sugar and I had reached my f.g.

If you are planning on bottle carbing dont use it. Your yeast will have a hard time fermenting your priming sugar and you will have flats
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Old 04-24-2007, 07:27 PM   #15
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I might try a batch. Are you using cane sugar or corn sugar?
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Old 04-24-2007, 09:33 PM   #16
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Quote:
Originally Posted by EdWort
I might try a batch. Are you using cane sugar or corn sugar?

Ive done both, corn sugar tasted a little better. Cane sugar gave it a very slight, strange, aftertaste. Im using cane again though this weekend.

Its worth trying at least 3 it will grow on you

Im currently digging your apple cider
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Old 04-26-2007, 04:20 AM   #17
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Just curious what the point of adding the dme is for? Is it to add body and maltiness?
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Old 04-26-2007, 10:01 AM   #18
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I need that hard tea recipe. I love tea.
I might do a 1g batch of this to try it, then if it's good, throw the leftover yeast into the primary and put 5g on top of it.
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Old 04-26-2007, 01:23 PM   #19
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I did the fresh lemons route with some fresh limes. I added corn sugar, malto-dextrin, yeast nutrient and lactose for sweetening. I didn't have any trouble starting primary fermentation, but I noticed that my ending primary ferm sample was low on lemon taste. I ended up adding concentrate to the secondary for a taste boost, so now I'm going to have to wait longer for the fermentation to stop. But so far so good!
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Old 04-27-2007, 09:17 PM   #20
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This sounds really good.
I have two questons .
Do you have to use champagne yeast or will brewers yeast be ok.
And should this be done in a open vessle like some wines or closed with an air lock. thanks john.


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