I have used an elderberry but haven't tried it yet. I won't be trying it for a few more months. My advise is to make the 3 gallon batch and not the 5 gallon.
I like to add 1/2 - 1 C DME (dried malt) when I make hard lemonade. I also use a yeast starter because it's hard to start a ferment with lemonade. I also use yeast nutrient in the starter, for the same reason.
Good luck - hope you like it.
I would just use the recommended yeast that is listed on the recipe. I have made the plum wine - 5 gallon recipe. It is not ready yet, so I don't know how it is. I also am making the elderberry with 3 gallon recipe. I think I will be happier with the 3 gallon recipe. I would just follow...
I made 2 gallons of hard lemonade last month. When it was done, I stabilized and added 1 pkg. s/f lemonade mix to both sweeten and add more lemon taste. It worked very well. You could also use regular and not sugar-free.
That would be great. I'd love to hear how yours turned out.
As for malt, I use malt in my hard lemonade and I love,love,love it. There used to be an orangemalt beverage on the market and that's what I was trying to reproduce. I might try it again sometime but use a orange drink with some...
The Red Tomato wine is #100 in the book. It leaves tons of sediment, so plan on making a bit extra to make up for the loss. It is a bright yellow wine when done. Nice body, and while I've just started ageing mine, it is very good already.
I like it so much I am making alot this year.
I just did an update on my fermenting orange juice. I think I might have posted it to the wine forum tho.
Anyways, mine has been sitting for 7 months (I used 2 cans orange concentrate and dme) It is still horrid. Maybe the whole problem was too much concentrate. Or, you like puke - I'm...
I have made the red tomato wine and its really good. I made the rhubarb wine and that is good, but did form some crystals, which I am told might be avoided if I had cold crashed it.
Thanks for all the responses. I am putting it in my basement and leaving it alone for a couple of months. It's gotta be done soon. Otherwise, I will repitch the yeast.
Thanks again!
Hopefully someone can help me with this cider. I posted a couple of weeks ago and I am still having problems. I will start in the beginning. . .
5 gallons cider (pasturized)
2 1/2 tsp pectic enzyme
cote de blancs yeast
Started 10/7/08. Yeast worked fine. Seemed dead but I did not verify...
It is called Winemaker's recipe handbook. Most brewstores will carry it, or check online. Very inexpensive - mine was 3.95 and has over 100 recipes in it.
What size batch are you making? You need to do a batch that matches that size carboy. If you do a 5 gallon batch, you rack into a 5 gallon carboy. You may need to add alittle water to bring the level within 2 inches of the airlock. That is what is meant by bringing up the headspace. You...