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if you bring the temp back up again you should be fine

I came up with a pretty simple hard tea recipe, i will share it with you once i taste it.

Im gonna try a 1 gallon batch of this tomorrow, I will let is age for quite a while before I try it though.

I am trying a 1 gallon batch of this tomorrow. My mom used to make fresh squeezed lemonade when i was younger, so i got that recipe from her. it is simple. just 8 lemons, and 2 cups of sugar per gallon. -1 gallon of fresh squeezed lemonade -enough corn sugar to reach my desired ABV(7%) -a...

I tried a little bit of this after letting it completely ferment out. it was so sour, it just tasted like strait lemon juice with alcohol in it. so I sweetened it with splenda to try and combat the taste. now it tastes alright, but i would definitely rather have a mikes. i bottled and carbed it...

the yeast nutrient is absolutely essential, i made a batch that never even began to ferment without the nutrient. after like 2 weeks it started to smell funny, so i dumped it and started a new batch with nutrients. it started fermenting immediately.

I used 1lb of mutons light dme, 2lbs of dominos cane sugar, 1 packet of red star champagne yeast, 12 cans of flavorite lemonade concentrate( no preservatives), and enough water(tap) to fill my fermenter to 25 liters. First I boiled water, and slowly added the dme and cane sugar, and made...

I have a few questions because this is only my second time brewing anything. First, can u use carbonation drops for priming the bottles? Also, is one packet of redstar champagne yeast enough? Lastly, do you think that 2 lbs of sugar and one lb of dme will be too much if I am going to...