Hard Lemonade with Belgian Yeast-

[fulchitis]

I followed one of the hard lemonade recipes on the site, basically yeast water table sugar and lemonade concentrate. Starting gravity was about 1.100. I pitched it on a W-yeast belgian strong ale yeast cake just as an experiment. Fermentation was pretty slow and I did add some wine yeast to get it from 1.04 to 1.02 final gravity. Killed the yeast with K sorbate and force carbed.

The esters are kind of out of control, very weird flavors, not bad but not for the normal lemonade type of drinker. I would not make it again with any belgian yeast.

 

[fulchitis]

After letting it sit for a few weeks, the flavor improved greatly. Just kicked the keg last week. I can certainly recommend it now!