Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > lemon shandy
Reply
 
Thread Tools
Old 03-01-2012, 12:52 AM   #1
dryan1986
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: london, ohio
Posts: 8
Default lemon shandy

Ssoooo. I read some threads about making a shandy. And they claim adding lemonade will cause them to over carbonate. are they priming with sugar and lemonade, couldnt you just substitute the priming sugar with an equivelant amount of lemonade? Figure out how much lemonade would be equivelant to the priming sugar? Would the amount of lemonade it would take to make a proper shandy be too much sugar?


dryan1986 is offline
 
Reply With Quote
Old 03-01-2012, 01:26 AM   #2
sfrisby
HBT_LIFETIMESUPPORTER.png
Feedback Score: 13 reviews
 
sfrisby's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Atlanta, GA
Posts: 1,781
Liked 263 Times on 176 Posts
Likes Given: 24

Default

That's why I use crystal light.


sfrisby is offline
 
Reply With Quote
Old 03-01-2012, 01:39 AM   #3
JonGrafto
Feedback Score: 3 reviews
Recipes 
 
Join Date: Jan 2012
Location: Central Part of the State..., WI
Posts: 1,813
Liked 138 Times on 103 Posts
Likes Given: 13

Default

Quote:
Originally Posted by sfrisby View Post
That's why I use crystal light.
What base recipe do you use? and do you just add one packet of Lemonade Crystal Light when you keg?
JonGrafto is offline
 
Reply With Quote
Old 03-01-2012, 01:58 AM   #4
sfrisby
HBT_LIFETIMESUPPORTER.png
Feedback Score: 13 reviews
 
sfrisby's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Atlanta, GA
Posts: 1,781
Liked 263 Times on 176 Posts
Likes Given: 24

Default

I've done it in an amber and a kolsch. 1.5 packets per 5 gallons.

Edit: Looking at my notes, since I like it sweeter than many, I would suggest dissolving one packet in a little water and adding after primary fermentation. Then taste the FG sample. If you want more, add another 1/2 packet with priming sugar at bottling.
sfrisby is offline
 
Reply With Quote
Old 03-01-2012, 01:31 PM   #5
sfrisby
HBT_LIFETIMESUPPORTER.png
Feedback Score: 13 reviews
 
sfrisby's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Atlanta, GA
Posts: 1,781
Liked 263 Times on 176 Posts
Likes Given: 24

Default

Another thought to OP, why not add the regular lemonade that you want and let the sugar ferment out prior to bottling/kegging?
sfrisby is offline
 
Reply With Quote
Old 03-01-2012, 02:56 PM   #6
Slipgate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Damascus, MD
Posts: 591
Liked 14 Times on 14 Posts
Likes Given: 8

Default

I'd probably kill the yeast with campden and then mix the lemonade. I think it is around 50/50 mix.
Slipgate is offline
 
Reply With Quote
Old 03-03-2012, 02:30 AM   #7
dryan1986
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: london, ohio
Posts: 8
Default

Quote:
Originally Posted by Slipgate View Post
I'd probably kill the yeast with campden and then mix the lemonade. I think it is around 50/50 mix.
Im bottling and need yeast to carbonate. But couldnt i just use the lemenade as my primng sugar?
dryan1986 is offline
 
Reply With Quote
Old 03-03-2012, 03:37 AM   #8
sfrisby
HBT_LIFETIMESUPPORTER.png
Feedback Score: 13 reviews
 
sfrisby's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Atlanta, GA
Posts: 1,781
Liked 263 Times on 176 Posts
Likes Given: 24

Default

Technically yes. But I think it's tougher to have exact measurements. I might suggest adding lemonade, let it ferment out, then add priming sugar to the bottling bucket in predictable amounts.
sfrisby is offline
 
Reply With Quote
Old 03-03-2012, 03:24 PM   #9
Slipgate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Damascus, MD
Posts: 591
Liked 14 Times on 14 Posts
Likes Given: 8

Default

I think the final product needs to have sugar in it (the commercial shandy), and this won't happen if the yeast is still active. I don't think you are going to be able to naturally carb this unless you plan on adding the lemonade after, which will cut your carbonation in half, and you will still need to kill the yeast. Yes I do suppose you could use sugar free lemonade and it would probably come out "ok". That is probably the only way to make this without using sugar. You don't want your sugar to ferment out as you won't get the proper flavor.

I do plan on making this very soon to have for the summer. My plan was to make a very light Belgian wheat to completion (carb'd and fermented), then experiment with lemonade levels to see what works. When I get the right taste, I'll kill the yeast, make the mix and recarb the total beer in the kegerator. I'll put this at a high carbonation level like 15 psi.

I was planning on making homemade lemonade with lemons and real sugar and NOT to use any store bought stuff.


Slipgate is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS