Hard Lemonade / Malt Beer Type

I reviewed a thread i found on HomeBrewTalk to details how to make a hard lemonade malt type drink and it lacks a few details.

so here goes how I plan to do mine---is this right?

Step 1 -- The Boil

+ 2 gallons of Water
+ 1LB Light Dry Malt Extract
+ 10 Cans of Lemonade (or other) Concentrate (w/ no Potassium Sorbate)
+ 2LB of Corn Sugar

Boil these ingredients for like half hour to get the bacteria dead.

Place in a 6 gallon carboy with enough water
to add up to 5 gallons of "wort".

Step 2 -- The Pitch

Cool to room temperature (mid 60s) and give it a good stirring
to create plenty of oxygen bubbles. Then pitch the
1 Package of Champaign Yeast (Red Star).

Step 3 -- The Primary Fermentation

Let ferment with just a dish rag over the carboy hole.
This should take about 6 to 9 days.

Step 4 -- The Secondary Fermentation

When the "kraussen" foam formed by the yeast begins to subside,
rack to a secondary carboy with an airlock.

Let the secondary fermentation take about 2 weeks.
This is clarifying the drink.

Step 5 -- The Kegging / Force Carbonating

Rack it to a 5 gallon Cornelius soda keg,
close up the keg and turn it upside down
while hooked up to a co2 regular + tank.

Set the regulator to 30 psi and open up the
little valve--you will hear bubbles traveling up
through the liquid in the keg.

Once the bubbles stop (even with a good shake),
turn off the co2 tank, disconnect the clipped on line.

Take the keg outside and shake it vigorously and roll
it on the ground for 20-25 minutes.

Then place the keg in your cold storage place
and wait about 2 days before letting off the excess pressure
and hooking it up to the co2 tank @ serving pressures.

Step 6 -- Consume

(Drink time)

 

can i give this message a bump?

does anyone know anything about this?

im reposting this in a different category

 

I reviewed a thread i found on HomeBrewTalk to details how to make a hard lemonade malt type drink and it lacks a few details.

so here goes how I plan to do mine---is this right?

Step 1 -- The Boil

+ 2 gallons of Water
+ 1LB Light Dry Malt Extract
+ 10 Cans of Lemonade (or other) Concentrate (w/ no Potassium Sorbate)
+ 2LB of Corn Sugar

Boil these ingredients for like half hour to get the bacteria dead.

Place in a 6 gallon carboy with enough water
to add up to 5 gallons of "wort".

Step 2 -- The Pitch

Cool to room temperature (mid 60s) and give it a good stirring
to create plenty of oxygen bubbles. Then pitch the
1 Package of Champaign Yeast (Red Star).

Step 3 -- The Primary Fermentation

Let ferment with just a dish rag over the carboy hole.
This should take about 6 to 9 days.

Step 4 -- The Secondary Fermentation

When the "kraussen" foam formed by the yeast begins to subside,
rack to a secondary carboy with an airlock.

Let the secondary fermentation take about 2 weeks.
This is clarifying the drink.

Step 5 -- The Kegging / Force Carbonating

Rack it to a 5 gallon Cornelius soda keg,
close up the keg and turn it upside down
while hooked up to a co2 regular + tank.

Set the regulator to 30 psi and open up the
little valve--you will hear bubbles traveling up
through the liquid in the keg.

Once the bubbles stop (even with a good shake),
turn off the co2 tank, disconnect the clipped on line.

Take the keg outside and shake it vigorously and roll
it on the ground for 20-25 minutes.

Then place the keg in your cold storage place
and wait about 2 days before letting off the excess pressure
and hooking it up to the co2 tank @ serving pressures.

Step 6 -- Consume

(Drink time)

 

I made this receipe last night before I read this post. I read one earlier and tried it.

I used

4 1/2 Gallons of water
7 Cans Min. Made Lemonade Concentrate
3 Cans Min. Made Pink Lemonade COncentrate.
2 pounds of sugar
1 1/2 pounds extra light DME

I used I packet of Redstar Yeast made a starter and pitched about 1/2 hour after making starter.

After I mixed everything ececpt yeast I mixed up very well. I added Yeast. I made mine in a 6 1/2 gal carboy. 14 hours later I have lots of bubbles on the top maybe 1/2 high. I used a airlock Should I take it out? Yupper Chick do you carbonate yours? Nad do you rack to secondary at all?

Starting Grav. was 1.7

 

I hope you mean 1.07

 

i had compiled this 6 step direction list from the other threads on HBT and I added in some guesses as to how its done.

I appreciate the boiling correction--thats the type of things I was looking for. Also using a bucket--thats another correction I'll make to this. I apologize for not annotating which elements I had added to the process--I was basically looking for a "that'll do" rubber stamp with some footnotes.

I appreciate your help--

a few questions attached to it-->

Do I keep revisiting the bucket during fermentation to give it a stir and add oxygen?

And--Are there other implications with wort that is acidic/is this correctable?