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Old 06-25-2013, 05:05 PM   #111
Jacinthebox
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Great thanks....maybe 5-6 will be good....I don't want it too sickening sweet...
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Old 06-25-2013, 05:34 PM   #112
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Quote:
Originally Posted by Jacinthebox View Post
Great thanks....maybe 5-6 will be good....I don't want it too sickening sweet...
Well, what you can do is take something like 1 cup of sugar and dissolve it in 1/2 cup of water (heat it up). Then take that mixture and measure out a small amount and add it to another measured amount of the unsweetened lemonade. Just keep track of the additions and when you get to what you want, you can easily figure it out with some simple math. Even if you don't get it exact, you shoudl still have a good ballpark estimate. I wish I did this. My batch is so close to perfect, but it's not 100% there. Next one will be though!

 
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Old 06-25-2013, 06:32 PM   #113
TexasWine
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Originally Posted by Jacinthebox View Post
Great thanks....maybe 5-6 will be good....I don't want it too sickening sweet...
I went with 4 cups. Everyone that's tried it has said it was perfect. Just the right amount of tart to be recognizable as lemonade, but not so much that it makes your face pucker.

 
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Old 06-26-2013, 10:48 AM   #114
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On average, how long are people letting this carb up before pasteurizing?
she's popping away in the carboy
So I ended up pasteurizing over two evenings. Bottled Saturday, pasteurized half Monday and the other half Tuesday. Looking back I could have waited and pasteurized it all Tuesday, but this is my first attempt at carbonating anything and I got a little nervous. Was thinking about bottle bombs all day yesterday, hoping I wouldn't get a call from the wife telling me to come home because the kitchen was a war zone.

All that to say, next batch I'll let sit for three days before pasteurizing. Hope this helps.

 
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Old 06-26-2013, 11:41 AM   #115
Jacinthebox
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Originally Posted by TexasWine View Post
So I ended up pasteurizing over two evenings. Bottled Saturday, pasteurized half Monday and the other half Tuesday. Looking back I could have waited and pasteurized it all Tuesday, but this is my first attempt at carbonating anything and I got a little nervous. Was thinking about bottle bombs all day yesterday, hoping I wouldn't get a call from the wife telling me to come home because the kitchen was a war zone.

All that to say, next batch I'll let sit for three days before pasteurizing. Hope this helps.
It helps tons...now I have a good timeframe.

what was the temp that you carb'd at?

also, what plan did you follow? 160, 180 or 190 degrees for 10 min?
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Old 06-26-2013, 11:10 PM   #116
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Quote:
Originally Posted by Jacinthebox View Post

It helps tons...now I have a good timeframe.

what was the temp that you carb'd at?

also, what plan did you follow? 160, 180 or 190 degrees for 10 min?
I just let it sit at room temp, which in my household is around 76F. I almost exactly followed the sticky in the cider forum. I did two things differently. I loaded up my pot with 9 bottles at a time. And I put some of the lemonade in plastic bottles so I could do a squeeze check every so often rather than opening a bottle every time I got nervous about bottle bombs.

Here's a picture of the fizzy results!

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Old 06-27-2013, 05:21 PM   #117
Jacinthebox
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Looks great
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Old 06-29-2013, 07:03 PM   #118
gt_andy
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Ok I have just made this exact brew but used minute maid lemonaid. My gravity at 85 degrees is 1.031.

Doesn't that seem a bit low?

 
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Old 06-29-2013, 09:14 PM   #119
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Ok I have just made this exact brew but used minute maid lemonaid. My gravity at 85 degrees is 1.031.

Doesn't that seem a bit low?

Seems low to me. I used minute maid as well and started out around 1.062. How many cans of lemonade did you use?

 
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Old 06-29-2013, 11:02 PM   #120
gt_andy
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10 12 oz cans. Like the recipe on the first page called for

 
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