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Old 04-21-2007, 08:52 PM   #1
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I havent posted here in a loooooong time as I havent had any internet service for many many many reasons any how I am getting back into brewing as I have finished my home brew system and am gearing up for alot of summer brewing I now can brew 24 gallons a day in just about the same time it used to take me to brew 12. That said I am looking for a clone recipe for mikes hard cranberry lemonade for my wife. any suggestions would be helpful.
Cheers
JJ

 
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Old 04-21-2007, 08:59 PM   #2
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Have you seen this one?

http://www.homebrewtalk.com/showthre...=hard+lemonade

Also, Yooper Chick has really good info for hard lemonade.

I would just do the hard lemonade recipe with 4 gals lemonade, 1 gal cranberry juice.

 
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Old 04-21-2007, 09:06 PM   #3
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I couldn't find yoopers lemonade recipe

 
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Old 04-21-2007, 10:15 PM   #4
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Quote:
Originally Posted by NYeric
I couldn't find yoopers lemonade recipe
Hard lemonade is easy- but I did have trouble with getting fermentation started. My recipe (along with my notes and other's input) is in this thread: http://homebrewtalk.com/showthread.p...=hard+lemonade

Someone else around here (rdwj or Rod?, Pumbaa?) uses DME in it as well, for a real "malt beverage" like Mike's. I think that sounds really, really good!
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Old 04-21-2007, 10:48 PM   #5
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I like the sounds of the malt. What kind of sugar worked best? As far as malt goes how much was used or was all the sugar replaced with malt?

 
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Old 04-21-2007, 10:58 PM   #6
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I think he used 1 pound of DME, maybe in place of some of the sugar. I can't remember, try a search for hard lemonade malt or ask one of them. My memory is failing me in my old age!

I use regular sugar in all of my wine recipes, unless it specifically calls for something different.
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Old 04-22-2007, 06:02 AM   #7
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thanks for the input here is what I am going to do from all your input
7 cans of consentrated lemonade
3 cans of concentrated cranberry juice
2.5 lb of corn sugar
2lb light DME
yeast energizer
yeast nutrient
camton tabs
sorbate
cotes de blonc yeast
any more advice is much appreciated
Lorena
shoot me an e mail I have a long over due package I need to send out your way.
It will be worth the wait!! there is no good excuses for the the delay on my part.
cheers
JJ

 
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Old 04-22-2007, 12:20 PM   #8
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Dumb question, JJ, but you are going to use the sorbate after fermentation is over, to stabilize if you're sweetening, right?

(I know you know this, I just want the recipe to be clear for all of us, too)
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Old 04-22-2007, 03:56 PM   #9
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I kinda need the instructions baby steps....I am not to the point of just being able to wing it.

If any one has a chance to break it down, sure would appreciate it

 
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Old 04-22-2007, 04:00 PM   #10
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yep thats right. but isent that what the camton tabs do as well they just need the the sorbate to stabalize with the camton tabs???
Cheers
JJ

 
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