Hard Lemonade

Yooper · Jun 14, 2011

Derrick123 said:
Also, should I rack it off the lees?

You don't have to. You can try some isinglass or sparkeloid, but it probably won't work that well until the yeast decides to fall out anyway on its own. Cold will really help that- it makes the yeast inactive.

Misfit · Jun 15, 2011

Less than 24 hours after pitching the yeast starter into it

Derrick123 · Jun 15, 2011

Wow...looks great. Keep us posted

Derrick123 · Jun 15, 2011

Misfit said:
Less than 24 hours after pitching the yeast starter into it

Is this your first batch?

Misfit · Jun 15, 2011

Of hard lemonade. Yes. Brewing not at all.

CA-LT1 · Jun 16, 2011

Hey Misfit, what are you doing with that can of pineapple juice in the background? Hmmm, Pineapple-lemonade?

Derrick123 · Jun 16, 2011

bovineblitz said:
For me I went from 1.081 to .993 at a month and a couple days.

Bovineblitz,

Was yours completely cleared when the fermentation was done or when you legged?

Misfit · Jun 16, 2011

CA-LT1 said:
Hey Misfit, what are you doing with that can of pineapple juice in the background? Hmmm, Pineapple-lemonade?

Ha no. That's been there since I moved in

bovineblitz · Jun 16, 2011

Derrick123 said:
Bovineblitz,

Was yours completely cleared when the fermentation was done or when you legged?

I let it sit for a few more days after the reading and it was cleared. It looked mostly cleared when I took the reading but I gave it a few days, figured more time couldn't hurt.

Derrick123 · Jun 16, 2011

bovineblitz said:
I let it sit for a few more days after the reading and it was cleared. It looked mostly cleared when I took the reading but I gave it a few days, figured more time couldn't hurt.

Excellent.

Mine stalled at 1.012 and it's not cleared. Hmm... What do do??

Derrick123 · Jun 16, 2011

Yooper said:
You don't have to. You can try some isinglass or sparkeloid, but it probably won't work that well until the yeast decides to fall out anyway on its own. Cold will really help that- it makes the yeast inactive.

The lemonade fluctuates between 72 and 74. If I put the Carboy in ice, would that work?

Derrick123 · Jun 18, 2011

My batch has been at1.012 for two weeks. So I know it's done fermenting.

I want to backsweeten using "wine sweetener & conditioner", which is sucrose and potassium sorbate mix.

Should I rack the lemonade onto crushed campden tablets and sweeten with the conditioner at the same time? If I do, can I bottle right away?

Also I would like to flavor some with cranberry juice. I thought of just putting some cranberry juice in the pop bottle and add the lemonade to it. Would I have any issues with that?

Derrick123 · Jun 19, 2011

Derrick123 said:
My batch has been at1.012 for two weeks. So I know it's done fermenting.

I want to backsweeten using "wine sweetener & conditioner", which is sucrose and potassium sorbate mix.

Should I rack the lemonade onto crushed campden tablets and sweeten with the conditioner at the same time? If I do, can I bottle right away?

Also I would like to flavor some with cranberry juice. I thought of just putting some cranberry juice in the pop bottle and add the lemonade to it. Would I have any issues with that?

Just bringing this up to the top.

Also wanted to say that I added clarifier 2 days ago and there is tons of sediment on the bottom of the Carboy.

Can't wait to try it.

Yooper · Jun 19, 2011

Derrick123 said:
My batch has been at1.012 for two weeks. So I know it's done fermenting.

I want to backsweeten using "wine sweetener & conditioner", which is sucrose and potassium sorbate mix.

Should I rack the lemonade onto crushed campden tablets and sweeten with the conditioner at the same time? If I do, can I bottle right away?

Also I would like to flavor some with cranberry juice. I thought of just putting some cranberry juice in the pop bottle and add the lemonade to it. Would I have any issues with that?

If you're using wine conditioner, no need to rack onto the campden. That has a stabilizer right in it.

What I would do, though, is rack off the sediment now and add the wine conditioner. Let it sit a few days, then possibly add the cranberry juice to it then. That way you can be safe if fermentation starts up again. It shouldn't but even with wine conditioner, you never know.

Derrick123 · Jun 19, 2011

Yooper said:
If you're using wine conditioner, no need to rack onto the campden. That has a stabilizer right in it.

What I would do, though, is rack off the sediment now and add the wine conditioner. Let it sit a few days, then possibly add the cranberry juice to it then. That way you can be safe if fermentation starts up again. It shouldn't but even with wine conditioner, you never know.

Thanks Yooper.

. I just took a reading and now that it has cleared quite a bit the reading went from 1.012 to more around 1.010.

It has been "stuck" at 1.012 for two weeks. Do you think it dropped because of the clearing or is it possible it is starting to ferment again?

I took my reading by putting the hydrometer in a wine thief.

Yooper · Jun 19, 2011

Derrick123 said:
Thanks Yooper.

. I just took a reading and now that it has cleared quite a bit the reading went from 1.012 to more around 1.010.

It has been "stuck" at 1.012 for two weeks. Do you think it dropped because of the clearing or is it possible it is starting to ferment again?

I took my reading by putting the hydrometer in a wine thief.

I don't know! I guess the only thing to do is to check it again tomorrow.

Derrick123 · Jun 19, 2011

Yup, good point. That is what I will do.

Thanks

Misfit · Jun 19, 2011

I really can't wait to try my batch. Smells nice. I still can't find my hydrometer. I'm just playing this one by ear.

Derrick123 · Jun 19, 2011

Misfit said:
I really can't wait to try my batch. Smells nice. I still can't find my hydrometer. I'm just playing this one by ear.

Hi misfit,

When did you start yours?

Is there still activity in the airlock?

What does yours taste like? Mine has a hint of sweetness, a flavor of lemon and a bit of bitterness at the end.

I hope to flavor half of mine with cranberry juice. I will backsweeten mine as well.

Supergravi · Jun 20, 2011

Any reason I couldn't use strawberry lemonade concentrate?

Misfit · Jun 20, 2011

Haven't tasted it yet. Also I haven't put the airlock on it yet. Still open vat. I'm gonna rack it over on Thursday. Then leave it be for about a month.

bovineblitz · Jun 20, 2011

Supergravi said:
Any reason I couldn't use strawberry lemonade concentrate?

Nope, go for it.

Misfit · Jun 26, 2011

Day... I dunno. Racked it over to a carboy.

mredge73 · Jun 30, 2011

This is my first wine like recipe.
I want to drink it on the 4th of July but should I?
I started it on (6-13), 1.10 per recipe
Today (6-29) it is 1.01.
My plan is to drop the temp to 36F to knock out the yeast.
Then bottle it in plastic bottles, rise to 68F, 4 day carbonation.
Will this work?

Misfit · Jul 12, 2011

Almost one month into it. Almost forgot about it. Maybe I should check on my batch

Supergravi · Jul 13, 2011

I've got 5 gallons that is ready to bottle. I want to carbonate it (bottle conditioning). Can I use table sugar for the primer sugar and how much should I use?

Yooper · Jul 13, 2011

Supergravi said:
I've got 5 gallons that is ready to bottle. I want to carbonate it (bottle conditioning). Can I use table sugar for the primer sugar and how much should I use?

If it's completely fermented out, you can use table sugar (or any sugar) to prime it. I've used about 5 ounces (by weight) for 5 gallons. I prefer mine still, though.

Genacide · Jul 14, 2011

I just started a 3 gallon batch of this using the recipe using 7 cans, 4 lbs of sugar. I put it in a 5 gallon carboy for primary to leave plenty of head room since I don't have a bucket. It's probably 3 1/2 gallons total and after taking a reading its showing 1.096, seemed high, checked again and got the same. I would assumed that it would be under 1.08 since it was only 4lbs of sugar and extra water. Seems like it may be a little boozey to me, should I add another half gallon of water when I pitch the yeast? Should it be boiled first, use straight from the tap, or distilled water?

Genacide · Jul 19, 2011

In the original directions it states to "pour" into secondary and airlock. Does this mean to rack into secondary off the lees and sediment, or actually pour all contents into the secondary?

Yooper · Jul 19, 2011

Genacide said:
In the original directions it states to "pour" into secondary and airlock. Does this mean to rack into secondary off the lees and sediment, or actually pour all contents into the secondary?

"Pour into a secondary and airlock". You can stop when you get to the sludge.

Hard Lemonade

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