So I used the original, recipe and directions and it tastes terrible.
I did two batches 5 gallons each in igloo water containers.
Batch one
5 gallons water
10 cans frozen minute maid concentrate
2 lbs sugar
1 packet champagne yeast
Batch two
5 gallons water
enough powder lemonade for the 5 gallons
2 lbs sugar
1 packet champagne yeast
I activated the yeast according to the directions on the packets and then added them directly to the lemonade, didnt have a problem starting they started to bubble and foam within the day. I let them both completely ferment out (took about 3 weeks) had to stir and add nutrient a couple times. I covered them with just some towels. In the end they both taste pretty bad, the powder concentrate is actually the better tasting one(actually had somewhat of a lemon taste to it) the other didnt even resemble lemonade. I have no idea what went wrong, any suggestions would be welcom.
I put 3 packets (total of 21 grams) of Fleischman's Rapid Rise Highly Active Yeast into about 1.75 liters of store-bought, NO PRESERVATIVE apple cider with a bunch of confectioners sugar (probably a whole cup or something). I know I put in way to much yeast, I didn't do enough research before I started this project about three hours ago. What effect will having way to much yeast have on it? And how alcoholic will it get if I leave it alone for four days?
ALSO, I'm brewing it in the same container that the cider came in and I'm wondering if I should filter out the yeast with a coffee filter when I'm done.
Started a batch of lemonade about 4 weeks ago and it is still going, i tasted it tonight and doesn't taste much like lemonade can i add another can or 2 to make it taste better or will it hurt anything?
Didn't do any gravity test but i know its good, used the 1 pound of ultra light dme and 4 pounds of sugar i think 10 or 12 cans of strawberry lemonade.
Thanks for the info. new to this.
Rue
interested in trying to do some home brewing and hard lemonade seems like a great place to start and you guys have some great tips. I just have 2 questions that I dont really have clear answers for. #1) should the sugar or DME and water be boiled to dissolve the sugar before fermenting or is sugar just thrown into the bucket? and #2) does hard emonade need to be carbed?..if so i saw some posts about carb tabs and they seemed really easy to use.
Thanks for the help ahead of time!
Both say to use 1 part concentrate to 9 parts water. So for 250ml of end product you would use 25 ml of concentrate and top up to 250.
I was wondering if anyone had any experience with this stuff or similar, and if not could someone post some information about these frozen concentrates being used here. Information like the ratio of dilution that these frozen concentrates are designed for, how much sugar or sweetener is in them, and how much juice concentrate is in them would be really appreciated.
Enough lemonade concentrate(check label to make sure there is no potassium sorbate) and water to make 5 gallons. (10 cans)
2 pounds sugar, 1 pound ultra light dme
(more or less depending on target alcohol percentage)
1 pack champagne yeast
Ferment, add potassium sorbate when finished gravity is reached, enjoy.
This stuff is awesome, and the ladies love it.
Aimhoff,
I dont know if you want to drink it straight out of the primary keg. It seems to me you would have to still deal with the by product or stuff on top. Unless you planeed to skim it or something?
I used a montrachet initially in my Hard Lemonade and then Champagne Yeast. I had to restart it because it just didnt work the first time.
So you're saying that the wine yeast (montrachet) did not work, but the champagne yeast did?
Can you buy champagne yeast from a grocery store? I called a local wine store chain and they didn't have any.
Zman,
So yo are saying your stuff will be ready and drinkable in 2 weeks? Please explain more please?
I have a couple questions regarding carbonation for hard lemonade:
1. Can I simply bottle the hard lemonade once carbonation is nearing its end so that no additional sugar is needed?
OR
2. By racking the the hard lemonade and then adding more table sugar to the bottling keg (since some people said it was not sweet enough after fermentation), will that be sufficient for carbonation once its bottled or do I still need specifically priming sugar (corn sugar)?
Enter your email address to join: