Pjilek
Member
hey,
I just finished bottling my first batch of amber ale, tried it, odd after taste, but I'm hoping after carbonation it'll be fine. Anyway, after bottling the amber ale I transferred my hard lemonade to the carboy, and I snagged a cup during transfer. It doesn't taste bad, but it taste more like beer than lemonade. I was shooting for a harder mike's hard lemonade, and got more of a half beer/half lemonade drink. I used this recipe with a little modification
I wanted to use real lemons/limes, so I substituted the concentrate for 18 freshly squeezed lemons and 10 freshly squeezed limes. Also I used dextrose, I don't know if that would make much of a difference. The lemon flavor is right, but the beer flavor is really noticable. I used briess dry LME. Wondering if you think the beer flavor will mellow out, or if I should do anything. It's been fermenting for a little over two weeks in the upper sixties. Thanks for any opinions/thoughts, sorry for the long post.
Paul
I just finished bottling my first batch of amber ale, tried it, odd after taste, but I'm hoping after carbonation it'll be fine. Anyway, after bottling the amber ale I transferred my hard lemonade to the carboy, and I snagged a cup during transfer. It doesn't taste bad, but it taste more like beer than lemonade. I was shooting for a harder mike's hard lemonade, and got more of a half beer/half lemonade drink. I used this recipe with a little modification
1lb sugar
3.3lbs light malt extract (dry) OR 4.125lbs of light liquid extract
6 cans of frozen minute maid lemonade mix (or any other high quality lemonade mix)
Boil the sugar and malt for about 30 minutes in 2 gallons of water.
Transfer to your fermenter and add the cans of lemonade.
Fill with cold water till you hit 5 gallons of wort.
Pitch yeast - whatever ale yeast you've got will work, you won't really taste the yeast flavor compounds over the lemonade.
That's it. Prime and bottle like normal.
NOTES
Don't use a cheap lemonade concentrate, shell out the extra 50 cents for the good stuff.
Let the lemonade age 3-4 weeks in the bottles, it will come out very sour but age nicely.
Don't think about using this recipe for making pink lemonade - I was way ahead of you and it's undrinkable. I never tried limeade though, feel free to try that yourself.
I wanted to use real lemons/limes, so I substituted the concentrate for 18 freshly squeezed lemons and 10 freshly squeezed limes. Also I used dextrose, I don't know if that would make much of a difference. The lemon flavor is right, but the beer flavor is really noticable. I used briess dry LME. Wondering if you think the beer flavor will mellow out, or if I should do anything. It's been fermenting for a little over two weeks in the upper sixties. Thanks for any opinions/thoughts, sorry for the long post.
Paul