tomthacker
Member
I have a question about hard lemonade. I have a simple recipe, which i have used to make about 1/2 gallon of hard lemonade. I use six sliced lemons which about 1/2 gallon of water, one cup of sugar, and yeast are put together and allowed to ferment for about a week, I get 5% alcohol, which is about what I want, but I have to add another cup of sugar to get it sweet enough to taste good after fermentation. What I would like to do is bottle it, as a sparkling lemonade. I want to preserve the sweet taste, without blowing up the bottles which is what I'm afraid will happen if I add the extra cup of sugar and bottle it.
