This has been requested many times, but I haven't been able to find my original recipe. This is a recreation from my notes.
3 gallon recipe
7 cans lemonade concentrate (without sorbate)
4-4.5 pounds sugar (1.5 pounds of sugar per gallon)
3 tsp yeast energizer
3 tsp yeast nutrient
3 campden tablets
Wine yeast (any works fine)
Sg should be in the range of 1.070-1.100. Use less sugar for a lower ABV, but don't go under 1.060.
This is a tough ferment, due to the high acidity of the lemonade. So, I recommend a yeast starter. A good way to do this is to start your must and then use some of it to make the starter.
Thaw the lemonade and put 1/2 in primary. Boil a gallon of water and dissolve the sugar (start with 3 pounds and add more later if needed). Add to the primary. Stir well, and top up to 3 gallons. Take out two cups of this must and put in a large bowl or measuring cup. Add a pinch of yeast nutrient and yeast energizer and put the remainder of the nutrient and energizer in the must. Make sure the temperature of the must in the starter vessel is 70-80 degrees, and add the yeast. When it's foamy, add a bit more of the must. Do this about 3-4 times by just adding more must a little at a time. Then, add the rest of the thawed lemonade and the crushed campden tablets to the primary and stir well. Check the OG and add more sugar if desired to raise the SG (but don't go over 1.100) Continue adding must to the starter, a little at a time, until the yeast starter is still looking foamy and going well, in about two days, and then pour the yeast starter into the primary. During primary, cover with a clean towel and stir frequently. After about 5-7 days, or when the SG reaches 1.030, pour into secondary and airlock. This will finish dry, so you can sweeten to taste if you'd like by adding unfermentable sweetners, or by stabilizing and then backsweetening. My experience is that this tastes best around 1.020. I actually siphoned it out of the carboy and into pitchers when it was in the 1.010- 1.020 range.
Bottle in beer bottles or soda bottles, carbonate if desired, or keg.
I liked the OG at 1.080, at the start after all ingredients are added.
3 gallon recipe
7 cans lemonade concentrate (without sorbate)
4-4.5 pounds sugar (1.5 pounds of sugar per gallon)
3 tsp yeast energizer
3 tsp yeast nutrient
3 campden tablets
Wine yeast (any works fine)
Sg should be in the range of 1.070-1.100. Use less sugar for a lower ABV, but don't go under 1.060.
This is a tough ferment, due to the high acidity of the lemonade. So, I recommend a yeast starter. A good way to do this is to start your must and then use some of it to make the starter.
Thaw the lemonade and put 1/2 in primary. Boil a gallon of water and dissolve the sugar (start with 3 pounds and add more later if needed). Add to the primary. Stir well, and top up to 3 gallons. Take out two cups of this must and put in a large bowl or measuring cup. Add a pinch of yeast nutrient and yeast energizer and put the remainder of the nutrient and energizer in the must. Make sure the temperature of the must in the starter vessel is 70-80 degrees, and add the yeast. When it's foamy, add a bit more of the must. Do this about 3-4 times by just adding more must a little at a time. Then, add the rest of the thawed lemonade and the crushed campden tablets to the primary and stir well. Check the OG and add more sugar if desired to raise the SG (but don't go over 1.100) Continue adding must to the starter, a little at a time, until the yeast starter is still looking foamy and going well, in about two days, and then pour the yeast starter into the primary. During primary, cover with a clean towel and stir frequently. After about 5-7 days, or when the SG reaches 1.030, pour into secondary and airlock. This will finish dry, so you can sweeten to taste if you'd like by adding unfermentable sweetners, or by stabilizing and then backsweetening. My experience is that this tastes best around 1.020. I actually siphoned it out of the carboy and into pitchers when it was in the 1.010- 1.020 range.
Bottle in beer bottles or soda bottles, carbonate if desired, or keg.
I liked the OG at 1.080, at the start after all ingredients are added.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
