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I'm a little concerned ... I racked me hard lemonade two days ago into a carboy. The reading at that time was 1.030. Today ( 2 days later) it's still at 1.030. There is activity in the airlock and you can see small bubbles in the lemonade moving up. Any thoughts or advice?

Just wondering what people use to sweeten. Do you make a simple syrup, if you do, how much sugar and water did you use? For those who sweetened to 1.020 how much sugar did you end up using?

Sorry to hear about the emergency. I'm anxious to hear the update on the lemonade.

Maybe I will have to just stabilize and back sweeten and not bother to carbonate.

Ok... I'm still not sure what I will do with my batch. I would like it carbonated but not sure I want to use artificial sweeteners either. Hmm... What to do. Ha ha

I should have been more clear. Sorry about that. I meant without making bottle bombs. So for example did you use splenda or another type of sugar to ensure you did not have bottle bombs. How much did you use? How did it turn out? How long before it was carbed?

Hi, I would like to hear people's experience with back sweetening hard lemonade and then carbonating in individual bottles. What did you use for sugar? How much sugar did you use? Did you judge the sweetness by measuring gravity or by taste? Did you prefer the end result carbonated or not...

Ok, great. Maybe I should try that with a current batch I have.

I was wondering if anyone filters their wine kit? I have made a few kits and never filtered but wonder what the benefit was.

I found it tasted great at 1.030. But I plan to back sweeten to 1.020 like suggested. It is in the Carboy bubbling away nicely.

Hi, I'm wondering if anyone tried making a hard lemonade with cranberry combo?

Update: reached1.030 today. Racked into the secondary.

Do you have an update? Hope it turned out ok

Ok, great. Mine seems to fluctuate between 70 to 74 degrees

Update: 10 days in. Initial reading was: 1.075 Day 8: 1.042 Today: 1.038 Since the fermentation has slowed down today I added 1/2 tsp each of nutrient and energizer. Was anyone else's this slow? I must say that it taste great... Still a hint of yeast though

Very interesting... Thank you for posting that. Would I assume that all meads have honey in the recipe? I will read some recipes that are posted. Thanks again

Eight days in and went from 1.075 to 1.042. Added extra ( half a teaspoon of each) nutrient and energizer on day 5. What do you think?

I apologize upfront! What is the definition of mead? I never even heard of it before I found this site. I guess I'm just not sure what it is. But I'd love to learn. Thanks

Sorry, meant to say "Yooper"

Yoopers...how often would you suggest to add nutrient and energizer?