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Old 07-12-2013, 04:45 AM   #391
pkrath84
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Jan 2013
Yorba Linda, CA
Posts: 397
Liked 40 Times on 31 Posts


Hey all,

I started a hard lemonade on my own before discovering this thread and I've run into a "problem."

When I made this (started 6/5/13), I just pitched dry yeast straight into 1 gallon of store bought organic lemonade along with anough dextrose to bring gravity to 1.065. I used 1/5 pack of red star champagne yeast when I pitched.

Things started off ok, albeit slowly (I added yeast nutrient once fermentation got off to a nice start) and I had decent activity in my airlock for about 3 days. Then all of the sudden things started going downhill and a few days later... I could barely see small streams of bubbles floating to the surface and now another few days later (day 6) things have now slowed to a halt with no airlock activity and no stream of bubbles. Now I know I should take a gravity reading, but there's still undissolved dextrose at the bottom of my gallon container, so I know its not done. [the yeast in my apfelwein chewed right through undissolved dextrose]

Since I didn't make a starter, did I end up sending my yeast on a suicide mission? Should I rehydrate another round of yeast to repitch? Or am I just being impatient and just need to wait it out?

Side note: Same exact problem in a perry I made. Same exact process and time frame.

 
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Old 07-13-2013, 04:15 PM   #392
thejudge
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Feb 2013
Posts: 184
Liked 11 Times on 9 Posts


Quote:
Originally Posted by pkrath84
Hey all,

I started a hard lemonade on my own before discovering this thread and I've run into a "problem."

When I made this (started 6/5/13), I just pitched dry yeast straight into 1 gallon of store bought organic lemonade along with anough dextrose to bring gravity to 1.065. I used 1/5 pack of red star champagne yeast when I pitched.

Things started off ok, albeit slowly (I added yeast nutrient once fermentation got off to a nice start) and I had decent activity in my airlock for about 3 days. Then all of the sudden things started going downhill and a few days later... I could barely see small streams of bubbles floating to the surface and now another few days later (day 6) things have now slowed to a halt with no airlock activity and no stream of bubbles. Now I know I should take a gravity reading, but there's still undissolved dextrose at the bottom of my gallon container, so I know its not done. [the yeast in my apfelwein chewed right through undissolved dextrose]

Since I didn't make a starter, did I end up sending my yeast on a suicide mission? Should I rehydrate another round of yeast to repitch? Or am I just being impatient and just need to wait it out?

Side note: Same exact problem in a perry I made. Same exact process and time frame.
Try stirring up to introduce some o2. Probably just stalled on you. Also add some more nutrient and energizer to help them along.

 
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Old 01-05-2015, 03:22 AM   #393
d-will11
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Jan 2015
Posts: 25
Liked 1 Times on 1 Posts


I realize that this thread is quite old, but I was thinking of trying it for my first ever batch. If I don't plan on carbonating at the end, could I cork it?

 
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Old 01-05-2015, 03:35 AM   #394
CA-LT1
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Mar 2010
San Jose, CA
Posts: 148
Liked 2 Times on 2 Posts


I guess you could, not sure why though. I haven't don't any really long aging on this, but it doesn't seem to get better with the time I have put on it. It does clear up though. If you let it finish all the way out, it's pretty dry, like white wine. I like to let it drop to about 1.025, then keep cold.

 
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Old 01-05-2015, 02:29 PM   #395
d-will11
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Jan 2015
Posts: 25
Liked 1 Times on 1 Posts


Quote:
Originally Posted by CA-LT1 View Post
I guess you could, not sure why though. I haven't don't any really long aging on this, but it doesn't seem to get better with the time I have put on it. It does clear up though. If you let it finish all the way out, it's pretty dry, like white wine. I like to let it drop to about 1.025, then keep cold.

I think i'm going to do hard lemonade (the recipe that Yooper posted). I don't plan on aging it at all. I like the size and look of the cork bottles. Think I could use flip top bottles? I guess I'm just curious if there is a mandatory way to bottle or if I have other options with this recipe. I'm a little hesitant regarding the bottling choices because I plan on back sweetening it and I wouldn't want to create any bottle bombs.

 
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Old 01-06-2015, 03:24 AM   #396
CA-LT1
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Mar 2010
San Jose, CA
Posts: 148
Liked 2 Times on 2 Posts


You can bottle it anyway you like. If you back sweeten it with fermentables, you will make bottle bombs unless you kill the yeast or keep it cold

 
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Old 04-09-2016, 02:38 AM   #397
vin6543
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Apr 2016
Posts: 4

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