Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Carbonating hard lemonade advice!
Reply
 
Thread Tools
Old 11-19-2012, 08:46 PM   #1
ErinRae
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: , Ontario
Posts: 163
Liked 6 Times on 6 Posts
Likes Given: 2

Default Carbonating hard lemonade advice!

Hi Everyone,

I need some advice for carbonating my Hard Cranberry Lemonade. I've been fermenting it since Sept..very slow ferment. Last week the gravity was down to 1.01 so I figured time to move it to secondary and off the nasties. I'd like to make it sparkling and have picked up the dextrose. I also have grabbed the bottles that can hold the carbonation.

How much sugar should I add to get a decent carbonation? I'm using a 23 litre/5 gallon carboy. Also is it okay to do this now even though it hasn't dried out yet completely? The yeast I used originally was either 1116 or 1118 (forgot to write it down at the time)

Thanks!

Erin


__________________
Daydreaming about......raspberry vanilla, wildberry mead
Brewing & Aging: Wildflower mead, Betrayal: A Stark Raving Cherry Mead
Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!
ErinRae is offline
 
Reply With Quote
Old 11-20-2012, 12:15 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,440
Liked 6053 Times on 4313 Posts
Likes Given: 1557

Default

Quote:
Originally Posted by ErinRae View Post
Hi Everyone,

I need some advice for carbonating my Hard Cranberry Lemonade. I've been fermenting it since Sept..very slow ferment. Last week the gravity was down to 1.01 so I figured time to move it to secondary and off the nasties. I'd like to make it sparkling and have picked up the dextrose. I also have grabbed the bottles that can hold the carbonation.

How much sugar should I add to get a decent carbonation? I'm using a 23 litre/5 gallon carboy. Also is it okay to do this now even though it hasn't dried out yet completely? The yeast I used originally was either 1116 or 1118 (forgot to write it down at the time)

Thanks!

Erin
The lemonade isn't done fermenting- it will often end up at .990. If you bottle it at 1.010, you will have bottle bombs sooner or later.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 11-21-2012, 04:57 AM   #3
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 149 Times on 135 Posts
Likes Given: 1

Default

Erin,
You mention you have to rack, but is the wine clear at this point? I would think if this is your first racking, and since SG is 1.01_ this will continue to drop sediment as the SG continues to decrease.

You do realize that this will be a dry sparkling hard lemonade unless you opt to backsweeten with an unfermentable sugar also? From the cane sugar perspective, to potentially carbonate to 2 atmospheres you add 5.34 oz cane sugar per five gallons dissolved in some of the wine that has been warmed up.
__________________
Motto: quel che sara sara
saramc is offline
 
Reply With Quote
Old 11-21-2012, 06:25 AM   #4
ErinRae
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: , Ontario
Posts: 163
Liked 6 Times on 6 Posts
Likes Given: 2

Default

I was planning on back sweetening with xylitol...which is unfermentable I believe. The hard lemonade is just taking forever to dry out...which makes me think that it will also take forever to carb up.

I was thinking I could just add a bit of sweetener and bottle carb when it reaches 1.000 and just use less sugar...to take into account that not all the original sugar has been eaten up??! What do u guys think?! In all reality this drink will prob be gone within few months anyways...I don't think it's meant for aging really.

Checked today and the gravity is 1.007...so it's dropped .003 in 7 days not too bad
__________________
Daydreaming about......raspberry vanilla, wildberry mead
Brewing & Aging: Wildflower mead, Betrayal: A Stark Raving Cherry Mead
Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!
ErinRae is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hard Lemonade Yeast Cake for Hard Cider? bdbogart Fermentation & Yeast 1 06-19-2012 04:02 PM
Bottle Carbonating Hard Lemonade tucsontony Wine Making Forum 7 11-08-2011 07:06 PM
Question About Hard Cider or Hard Lemonade dlbarncord Beginners Beer Brewing Forum 4 12-29-2009 09:52 PM
Hard Mango Lemonade advice dderemiah Cider Forum 3 09-17-2009 11:38 PM
Carbonating Hard Lemonade chiefsmurph Beginners Beer Brewing Forum 3 07-09-2009 05:59 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS