Extra Hard Lemonade

[lextasy23]

I'm almost out of mine. The stuff was like lime flavored gasoline at 12%, but everyone loves it lol.

 

[MaxStout]

It is wonderful and it's not even finished. Thanx for the recipe.

Nice! Glad yours worked out.

Mine is still slogging along, very slowly. A few days ago (repitch + 10 days), it started to pick up. But it's slowing down again today. I'll wait a few more days and add some more yeast nutrient and energizer.

 

[GwedoKCCO]

Mine seems to be dead. I have moved it to the secondary last Sunday. As this is my first ever batch of anything i have a question. Should i bottle it or wait the 2 weeks?

 

[MaxStout]

Mine seems to be dead. I have moved it to the secondary last Sunday. As this is my first ever batch of anything i have a question. Should i bottle it or wait the 2 weeks?

What's the S.G. now?

 

[GwedoKCCO]

I have no idea. My refractometer is broke and I don't have a hydrometer. My life is is shambles.

 

[MaxStout]

Mine has been fermenting slowly but steadily for the past couple weeks, about 1 bubble every 6-8 sec. I took a gravity reading, 1.062, down from 1.074 two weeks ago. So less then 1 gravity point per day. The temp has been a steady 70-72F all along.

I plan to make a starter with another packet of 1118 and hope the third time is the charm.

 

[GwedoKCCO]

Bottled it up and waiting to taste. Can't wait to taste this next week while watching football.

View attachment 1442206956189.jpg

 

[GwedoKCCO]

And I have a new hydrometer. Lol

 

[MaxStout]

And I have a new hydrometer. Lol

Nice!

What was the FG?
Did you carbonate?

 

[GwedoKCCO]

I don't know Wray the FG is. I got the hydrometer after the bottling. It didn't seem to carbonated but I'll know more on Saturday when I Crack one open.

 

[GwedoKCCO]

This is wonderful. Everyone loves it.

View attachment 1443320997450.jpg

 

[GwedoKCCO]

No priming sugars or back sweeting needed.

 

[DPveritasGold]

My FG was 1.000 and it is very dry. I think I'm going to have to back sweeten

 

[MaxStout]

No priming sugars or back sweeting needed.

Was there any carbonation from continuing fermentation, or do you think your FG really bottomed out before bottling? I know you didn't get a gravity reading then.

Mine's still chugging away, very slowly. I was planning to carb when I bottle (which may be Thanksgiving at this rate), but I'm concerned about bottle bombs if there is still a little residual fermentation going on. I'll have to make absolutely sure that ferm is done.

But if it tastes good uncarbonated I might just bottle as-is once I know it has hit FG. I checked last week and it's down to 1.032.

 

[GwedoKCCO]

It's is very carbonated. I waited 3 weeks for bottling bcuz I went out of town and couldn't bottle when I wanted to.

I had 1 bomb, that is what got me to check.

It taste wonderful

 

[GwedoKCCO]

This stuff is amazing. All my friends want more.

 

[Pyg]

I made skeeter pee years ago using the original recipe.
I am now looking to make it and carb it.

Has any one made it using an ale yeast?
And following a typical beer brew & prime sugar schedule?
I am weary of fermenting to dry and then sweetening and carbing especially using wine yeast. I don't want to use the fake sugar as sweetener

Was thinking of using either 04 or notty!

Any Thoughts ?

 

[EagleScout]

Just got all the ingredients I need for this, plan to start it Monday. Can't believe how cheap everything was, less than $30 for everything.

 

[Tegra]

Not sure if I would want to chance Nottingham on this. I think the finished alcohol level is a bit too high so you would need a wine yeast that can go to the teens.

But then again, having the Nottingham do its best and leave some sugar behind might add some more flavour. It might be a little less percentage in the end.

I would be happy for SOMEONE ELSE to try this.


Tom

 

[DGibb]

I made a batch today that is chugging along in my basement now. I plan to let it go until the 20th, then stabilize and keg.

Hard Raspberry Lemonade

• 5 cans raspberry lemonade
• 5 cans lemonade
• 3 lbs cane sugar
• 1 pkt Montrachet yeast
• 2.5 tsp yeast energizer
• Water to 5 gallons
• 1 Whirlfloc tablet

I'll have it on draft along with a simple pilsner and wheat for a party on the 26tg.

 

[The1Greenguru]

down to my last Sixpac time 4 mo

 

[Pyg]

down to my last Sixpac time 4 mo

Which recipe did you use?
I have read through all pages and there seems to be a few variations.
What is the definitive version?

Secondly if I add prime sugar before bottling (having fermenting with a wine/champagne yeast)
Would it still bottle condition?
Or is this fine to drink still?

 

[The1Greenguru]

Hey Hey,

brazedowl

https://www.homebrewtalk.com/showthread.php?t=187035

Extra Hard lemonade recipe

Which recipe did you use?
I have read through all pages and there seems to be a few variations.
What is the definitive version?

Secondly if I add prime sugar before bottling (having fermenting with a wine/champagne yeast)
Would it still bottle condition?
Or is this fine to drink still?

 

[ez0k]

Hello everyone, I tried to make this yesterday with the original recipe and ran into some trouble. Hopefully it didn't get too messed up. I've only done a few brews and am still very new at this.

My idea was to try it out in an old Mr. Beer fermentor I had, I cut the recipe to 2 gallons using:

2 lemonade concentrate
2 pink lemonade concentrate
4# of sugar
1pkt Redstar Montrachet Yeast
1 tbls Energizer
1 tbls Nutrient
2 gallons of water (bottled)

I heated up a gallon of water, added the sugar / energizer / nutrient and let it dissolve over low heat. While that was happening I prepped the fermenter and added the thawed concentrate to it. I then added the sugar solution to the fermenter and topped off with the rest of the water.

Next I prepped the yeast according to the package instructions, and stirred it into the fermenter thinking all was well. Unfortunately this is where it all went wrong. I discovered the Mr. Beer had cracked near the faucet and was slowly leaking (my fault for not checking it well enough).

So I grabbed a new 6.5 gallon bucket I had just picked up and dumped everything into that. I didn't have enough ingredients to bring it up to a full 5 gallon batch, but I added what I could:

2 more gallons of water (bottled)
2 more lemonade concentrate
4 more lbs of sugar

I did dissolved the added ingredients in water before adding.

It's been sitting for 12 hours, still no airlock activity. Is there anything I should do at this point or is it ok to leave it as is? I didn't take any readings... but I did just pick up a hydrometer today. Can I open the bucket to take readings?

Thanks!

EDIT: For anyone interested, I did start to get slow airlock activity after about 36 hours. I'm going to open it up today to add 3 more concentrate, 2# sugar and a gallon of water to bring it up to the full recipe.

 

[The1Greenguru]

Not sure about breaking down the recipe or How much you lost in the explosion. I have always used brazedowl's EHL Recipe above link


Maybe I'm guessing no movement I would use some of the warmed mix in ferment er to active yeast add more 1pkt Redstar Montrachet Yeast to warned cup of the Mix in fermenter and give time to grow to a foam head if no head formed yeast may be bad

 

[Grog79]

i do a similar recipe that people love:

4 cans frozen lemonade
4 cans frozen pink lemonade
3 cans frozen limeade
4# sugar
1 pack montrachet
water for 6 gallons

let primary 1 month, then keg, and let it chill/carb 2 weeks on 11# co2

and i agree: that mass-produced garbage is eating our dust

Whats the ABV turn out for this and is it dry? Do you back sweeten? I'm wanting to try a lemonade for summer =)

 

[The1Greenguru]

I got 13 from the original recipe

 

[lumpher]

I got 13 from the original recipe

That's about right. I have some now that's about 2 years old and is drier than the Sahara. I don't backsweeten it, but feel free to use k-meta and sweeten away.

 

[The1Greenguru]

the EHL Recipe was a good find, I love it bottled in Beer Bottles as brazedowl
Posted recipe :rockin:

 

[charles]

I'm going to make a 1 gallon batch of hard lemonade. My thought is that fresher is better I want to use fresh lemons for this. How much lemons do I need for a 1 gallon batch? I plan on starting off with a 2 gallon fermenter with the lemons in that then transfer to a 1 gallon gas carboy. Any help would be appreciated.