MusicalBrewer
Well-Known Member
I bet you can take each ingredient divide by 6 then multiply by 5. Why not make the 6 gallon version?
I have scaled this recipe down and this method does work.
I bet you can take each ingredient divide by 6 then multiply by 5. Why not make the 6 gallon version?
I can get organic still lemonade with no preservatives, flavourings or colours etc, its just got water, rice syrup power and 12% lemon juice. Would that get the job done?
I've looked at the recipes for homemade lemonade concentrate and as you say I'd probably need a stupid amount of lemons which I wouldn't be against doing but I don't want to spend too much on a recipe.
Thanks guys.
I think this would totally work. When I make this I put the concentrate in then add water...that's essentially making lemonade. I don't see why pre made lemonade wouldn't do the trick.
You can always scale the recipe back to a smaller batch to make sure it works. I make 3 gallon batches regularly. Just divide the recipe in half for 3 gallons, or divide by 6 for a one gallon batch. Then you're not out a lot of money if it doesn't work out.
Keep us posted on how it turns out.
Assuming one can of concentrate equals 48 oz of lemonade, then you should need 480 oz of lemonade, or just under 4 gallons, which looks like almost the exact amount of top-off water you would need, so it should work. The only problem would be the two cans it calls for on bottling day, but you should just be able to add the equivalent amount of lemon juice and sugar instead.
Wait, I think I've greatly underestimated the amount of lemonade I need. I thought the cans would be 12oz each like most cans, meaning 120oz plus two further cans later on? Can anyone thats brewed this tell me if each can should contain 48oz or 12oz?
Yeah you mix one can of concentrate with three cans of water to make lemonade, so if you're using lemonade instead of concentrate you have to use four times as much.
I really want to make this in a one gallon batch as that's all I'm setup for at the moment....ive done two beer kits...however I've never had still beer and carbing makes me nervous because of the percentage of bottle bombs I've read about over the last 30 pages....don't really want one of these to blow up in my face...
If I wanted to do a mini mash instead of using lme/dme, how would that work out? How much grain would I have to use for a 1g batch to leave the taste on par...
So I noticed in the original recipe that you can use Minute Maid Lemonade concentrate with no preservatives. I checked out a can of this tonight at the frozen food area of Wally-World and it has high fructose corn syrup but doesn't appear to have preservatives. It also only has 15% real juice. Is this what everyone is using?
On edit: I also noticed in the original recipe that the ingredients list calls for 2.5lbs or corn sugar (Dextrose) but in the brewing of the wort is says to combine the DME with 3lbs. of corn sugar. Can someone elaborate on that?
A batch I made with W-M's Great Value brand pink lemonade is rapidly disappearing! The dextrose discrepancy is probably a typo - don't worry about it. I think I used 3.4 pounds, because that's how much dextrose was in the bag I dumped in.
...it never did get a good krausen on top. Hoping this didn't flop.
Has anyone tried a combination of juices? I read through the whole thread and see that people have tried cranberry or adding fruit, but I'm not a fan of cranberry and don't want to bother with additional mess so I'm thinking primarily lemonade, with some limeade, unsweetened orange and pineapple for a tropical citrus taste. We're all on a reduced carb diet so I'm hoping I can use less sugar for the sweetening if it's less sour and tart to begin with? Wishful thinking maybe that I can make it harmless, but perhaps just a little less bad. I have an old basic coopers extract beer kit I want to use up for this batch, or maybe half of it. Any suggestions on modifications? I'm planning on adding a 26oz bottle of vodka and force carbing in a keg.
Just did a variation of this on Monday, 1lb LME, 4 cans Lemonade Concentrate, 1lb Sugar.
With a 2.5g batch and 3/4 packet of yeast I didn't see any explosive fermentation like I expected, this has been fermenting at a steady 64 for 5 days now and it never did get a good krausen on top. Hoping this didn't flop.
Mine ended up with a slight off flavor, possibly from the sorbate. Going to have to let t qait a few weeks and see how it turns out
You used twice as much LME as necessary to follow the recipe. This would have put your OG around 1.078 and ABV about 11.8%--stressed yeast and twice as much LME could affect the flavor a bit
Looks good, what ABV are you getting there?
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