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Old 04-11-2008, 09:02 PM   #1
btencate
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Apr 2008
Posts: 12


Is it possible to fermente lemonade? I wanna make a hard lemonade. It the only way to make it just add liquor?

 
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Old 04-11-2008, 09:04 PM   #2
jezter6
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Nov 2006
DARLINGTON, MARYLAND
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Using the search function, I came up with a few quick threads discussing it:

http://www.homebrewtalk.com/showthre...=hard+lemonade
http://www.homebrewtalk.com/showthre...=hard+lemonade

If you do a search on Hard Lemonade (or just hard - because I saw some hard tea links as well) you should find a good amount of info to get started.

Good luck on your brew.
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Old 04-11-2008, 10:16 PM   #3
BrewFrick
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Feb 2007
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Here's what I have going in primary right now.

Hard Lemon-Lime Experiment Brewed 4/5/08

3 lbs. Extra Light DME
8 Cans Minute Maid Lemonade Concentrate
3 Cans Great Value Limeade Concentrate
Safale S-05 Dry Ale Yeast
Yeast Energizer
Yeast Nutrient
Irish Moss
Pectic Enzyme

Made starter for yeast with warm water, 3 tbs. DME and some of the warmed lemonade concentrate added at several different times. Warmed water and about half of the cans of concentrate in a pot to 180 degrees. Added in the DME, Pectic enzyme, and Irish moss. Added the rest of the concentrate to clean sanitized bucket and added water to bring up to 3 gallons. Dumped in the warm DME and concentrate mix. Mixed well and topped up to 5.5 gallons, pitched yeast starter at 90 degrees.

 
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Old 04-15-2008, 09:15 PM   #4
McSwiggin'
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Feb 2008
Fort Lauderdale
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please be sure to update us with the results.

 
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Old 04-15-2008, 10:19 PM   #5
BrewFrick
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Feb 2007
Posts: 251
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Ok, I racked it over to a carboy two days ago. It looks the color of cider and when I tasted it at racking it was kind of like a margarita. When I moved it I guess it started the yeast back up again and there is already more trub in the bottom and foam formed on the top again. I might need to add more honey/dextrose to make the yeast crap out at its high end alcohol tolerance so that it will be sweet enough.

 
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