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Old 09-13-2007, 04:06 PM   #1
wk1h
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I found a recipe for hard lemonade somewhere. It's pretty straight forward, basically it calls for 8 cans pure frozen lemonade concentrate, 3#'s extra light DME, and WLP720. Do a complete fermentation with it, then sweeten with wine conditioner to taste at bottling.

I'm just looking for suggestions from those that have brewed a hard lemonade before. Does this recipe sound OK?


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Old 09-13-2007, 04:59 PM   #2
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Sounds ok. I haven't done one with DME but I know that Mike's Hard Lemonade is a malt product.

I have a super long thread around here on the problems encountered when fermenting lemonade. If you do a search for "hard lemonade", you'll find it. Anyway, the jist of it is that lemonade can be a real bugger to get started. It's best to make a starter, with some super diluted must (just dilute your made up must with water) and some sugar until that gets going and then keep adding a little more must to it until it really takes off. Only then should you pitch it into the lemonade must. It was definitely the toughest ferment I ever had, and I really babied it to get it going and keep it going. I'll also suggest some yeast nutrient in it.

Edit- here's one thread to start with. http://www.homebrewtalk.com/showthre...light=lemonade


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Old 09-13-2007, 05:17 PM   #3
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I would just be careful with that 3# DME depending on how strong you want it to be. My hard limeade came out to 1.080. It's a doozy.

 
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Old 09-13-2007, 05:21 PM   #4
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Oh, one more thing- read the ingredients on the lemonade can before you buy 7 of them. If it says "sorbate" anywhere, it will NOT ferment at all.
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Old 09-13-2007, 08:57 PM   #5
wk1h
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Lorena - Will do with the starter. I've also got some yeast nutrient, I'll make sure to use it (can you over-use it?). I made sure the lemonade concentrate was 100% pure no preservatives when I went to buy it.

PseudoChef - What did you put in for fermentables to get you up to 1.080? Should I cut back?
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Old 04-06-2010, 10:02 PM   #6
zman
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For all of us that make hard lemonade. You can buy the mix in bulk @ Sams Club.
http://www.samsclub.com/shopping/nav...858&pCatg=6948
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Old 04-06-2010, 10:38 PM   #7
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Quote:
Originally Posted by wk1h View Post
Lorena - Will do with the starter. I've also got some yeast nutrient, I'll make sure to use it (can you over-use it?). I made sure the lemonade concentrate was 100% pure no preservatives when I went to buy it.

PseudoChef - What did you put in for fermentables to get you up to 1.080? Should I cut back?
Hey I just posted a long post about what I did to make my hard limeade here:

http://www.homebrewtalk.com/f25/my-h...potent-172058/

I followed a lot of Yooper's and others tips when making it the BIG keys:
large starter and no fermentables
also if you use champagne yeast you'll ferment to below 1.000 so consider how strong you want it to be when mixing, I added sugar until I got to the sg I wanted.



 
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