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Old 02-21-2005, 10:47 PM   #1
jjsscram
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Feb 2005
Reno Nevada
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Hi everyone

I am just geting started in home brewing. What would I need, and how would i go about home brewing a batch of hard lemonade? I have found a lot of info on beer and wine, but very little on lemonade.

thanks

 
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Old 02-22-2005, 01:07 AM   #2
rightwingnut
 
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Dec 2004
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That's a good question...you need some kind of sugar to ferment, and cane sugar, from what I hear, is a no-no. I wonder....

 
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Old 02-22-2005, 02:31 AM   #3
lostintexas
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Feb 2005
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Quote:
Originally Posted by rightwingnut
That's a good question...you need some kind of sugar to ferment, and cane sugar, from what I hear, is a no-no. I wonder....
would the acid in the lemonade not have an ill effect on the yeast? i would think adding some kind of liquer would be a better method? i have no idea, just thinking aloud. there was a post a few days ago about a hard cider, you may want to search for it and see if it would aply to what you wish to do.

 
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Old 02-22-2005, 02:52 AM   #4
rightwingnut
 
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Apples have plenty of sugar to ferment...maybe lemons do, too, but I wouldn't think so.

 
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Old 02-22-2005, 02:56 AM   #5
jjsscram
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Feb 2005
Reno Nevada
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Mikes says brewed on the bottle, not sure they really mean brewed or not thou.

 
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Old 02-22-2005, 03:47 AM   #6
lostintexas
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Feb 2005
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here check this link, it is on this site so it is safe to click on.

http://www.homebrewtalk.com/forum/showthread.php?t=168

 
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Old 02-22-2005, 03:51 AM   #7
jjsscram
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Feb 2005
Reno Nevada
Posts: 93

Ya I think it is made a similaer way, still googling on it tried to find a recipe. or how to get around the acid.

 
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Old 02-22-2005, 04:07 AM   #8
jjsscram
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Feb 2005
Reno Nevada
Posts: 93

Does this look like it will work?

http://www.geocities.com/longriverbrewer/frameset.html

thanks

 
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Old 02-22-2005, 04:14 AM   #9
lostintexas
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Feb 2005
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with apple cider there is no citric acid.

i would think the large amount of citric acid would kill the yeast while it ferments. i am not positive, but with my experience with acids, it would seem that the yeast would not last long enouph to fermet the suger in lemonade into alcohol.

to me it would seem you would have to add the lemon flavor after fermentation or add the alcohol after makeing lemonade.

as i said i have no idea, i am just kicking around ideas but citric acid is pretty harsh on live organisms.

 
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Old 02-22-2005, 05:21 AM   #10
jjsscram
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Feb 2005
Reno Nevada
Posts: 93

found this one to

http://www.hbd.org/carboy/recipes/experimental1.htm

 
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