Extra Hard Lemonade

[Sleepyemt]

Yeah, the whole reason I asked is because I'd I thought I remember someone warning me of running highly acidic stuff through my taps if they weren't stainless steel? But I can't be certain ....

 

[Strangelove]

Howdy,

I can't get mine to ferment. I've added Montrechet twice over 2 weeks and...nothing. The only thing I've done differently from the OP is skipping the yeast energizer and nutrient since I don't have any.

If that's the problem can I just dump them in?

Thanks.

 

[nukinfuts29]

Howdy,

I can't get mine to ferment. I've added Montrechet twice over 2 weeks and...nothing. The only thing I've done differently from the OP is skipping the yeast energizer and nutrient since I don't have any.

If that's the problem can I just dump them in?

Thanks.

You need those, it is extremely acidic and has a staggering amount of sugar in it.

 

[bad67z]

Well I'm using Nottingham, they don't need training. They are to yeast what Mexicans are to day laborers

Recipe is Ed's to a T

Hey NF thanks for all the input. I just read the entire thread and I would to brew this. I had been planning on making some of EdWort apfelwien (I have made this a number of times with great results) and pitching on the cake afterwords.

You stated above you followed it to the "t", his recipe call for Montrachet and I see you chose to use Nottingham. Later you state it stalled and you re pitched some more, and you would not recommend using Notty. Do you think I would be safe pitching on the Montrachet cake with some nutrient/energizer?

 

[nukinfuts29]

Yes. If I was going to do it again I would use Montrachet cake with nutrient and energizer.

 

[bad67z]

Yes. If I was going to do it again I would use Montrachet cake with nutrient and energizer.

Many thanks NF, I have 10 gallons of unfiltered, unpasteurized with no preservative added apple cider ready to go. Thanks again!

 

[nukinfuts29]

Np

 

[Strangelove]

You need those, it is extremely acidic and has a staggering amount of sugar in it.

Thanks.

Can I just add the nutrient/energizer, or should I pitch for a third time?

 

[nukinfuts29]

I'm honestly not sure, but I'm sure the answer is on this forum somewhere.

 

[birtsbrew21]

I did this about a month ago and im in secondary now so im just waiting around for this to ferment out. I can't wait to bottle it. anyways i had an OG of 1.115 and i used 10 pounds pure cane sugar heated in 4 gallons of water, and added 6 cans of lemonade concertrate and 4 cans of limeade concentrate. I filled it up to 6 gallons and pitched my yeast. It wasnt doing much so i added some yeast nutrients and energizer and before i knew it the airlock was going crazy. Im gonna try and get as close to 1.000 as possible. Im pumped to have a bottle of this! ooo and fermenting right around 70-72 degrees.

 

[sfrisby]

Birtsbrew21,

What yeast did you use? Thanks.

 

[birtsbrew21]

I used lavkin ec1118 dry yeast and I made a one liter starter.

 

[sfrisby]

1 litre starter with a dry yeast that costs a buck? Any reason why you didn't just go 2 packs? Not criticizing, just trying to learn something new.

 

[nukinfuts29]

1 litre starter with a dry yeast that costs a buck? Any reason why you didn't just go 2 packs? Not criticizing, just trying to learn something new.

Lemonade makes it very hard for yeast to reproduce leading to stalled fermentation. Unless you pitch on a yeast cake you need a starter.

 

[Strangelove]

I did a lot of research on making starters for dry yeast. The consensus seems to be that it's not a good idea. Activating, yes. Starter, no.

 

[brazedowl]

And... starting my series of summer brews...

4 lemonade concentrate, 3 pink lemonade concentrate, 3 cranberry concentrate, 10# of sugar.

Next month I think is going to be extra hard lemon-tea.

 

[birtsbrew21]

Hey everyone I did a batch of this a while back and I tried it the other day and the taste was not that good or what I expected. Anyone know of I should backsweeten with splenda and how much should I use for a 5 gallon batch. I think sweetening this will make it taste a tad better if not should i just toss the batch out or give it more time or backsweeten with something else. Any suggestions would be helpful!?!?!

 

[brazedowl]

If anything mine has always come out just right or too sweet... did you put the whole #10 of sugar in?

 

[birtsbrew21]

Yeah all of the 10 can sugar was used.. idk what to do

 

[brazedowl]

I had something similar happen to my first batch of skeeter pee. The sugar was all eaten up and it was opressively dry and acidic with no balance.

I'd say you should be able to stabilize it and back sweeten to taste. Whats the gravity on it now?

 

[birtsbrew21]

My og was right around 1.115 and I'm down to 1.020 and its just like you said acidic what could I do to make it taste drinkable.. I'm most likely going to use bottles

 

[brazedowl]

Yea I normally do mine up in beer bottles. I mean all I can say is stabalize it and sweeten. I'd say maybe 1-2lbs, and work your way up. Pull off enough brew to cover the sugar by and inch or two in a pot/pan and dissolve with heat (but not boiling). The heat should drive off any oxygen you mix in while transferring. Carefully and slowly pour back into the main batch and taste. Repeat if still not sweet enough.

 

[thirstyutahn]

Yea I normally do mine up in beer bottles. I mean all I can say is stabalize it and sweeten. I'd say maybe 1-2lbs, and work your way up. Pull off enough brew to cover the sugar by and inch or two in a pot/pan and dissolve with heat (but not boiling). The heat should drive off any oxygen you mix in while transferring. Carefully and slowly pour back into the main batch and taste. Repeat if still not sweet enough.

About to do a batch of this. Now do you always have to backsweeten? I was a bit confused on whether not not you were actually backsweetening.

 

[brazedowl]

I have never backsweetned this. His yeast went a LOT further than mine do mine almost always peeters out with too much sweetness if anything.

Right now I'm just struggling to get mine going at all. My cran-lemonade is being very stubborn.

 

[thirstyutahn]

Hmmm ok. Now my plan was to pitch onto an apfelwien yeast cake but i have a question. Should I add a little bit of the solution at a time to get the yeast active and ready for the acidic environment or should I just go ahead and pitch the whole thing onto the cake?

Also which recipe would you suggest first lemon lime, lemon pink lemonaid, or a lemon cran?

Lastly any extra tips before I start this monster? I'm looking forward to trying this

 

[brazedowl]

a) I'd say pitch the whole thing on at once

b) I'm partial to cran-lemonade

c) Just kinda peruse the other posts and see what people have done

 

[thirstyutahn]

Ok great thanks . I plan on reading this whole thread before I start so hopefully I can make it right the first time.

What was your recipe for the cran lemonaid? Sorry if you already posted it in here. I'm a big cranberry fan so maybe ill try that out first.

 

[brazedowl]

I just switched out four of the lemonade concentrates for four cranberry concentrates. I'm not that sophisticated

 

[thirstyutahn]

Well I went ahead and made it tonight. I ended up using 6 cans of lemonaid and 4 cans of raspberry lemonaid. I dissolved the 10# of sugar in a big pot then let it cool and poured the concentrate and the rest of the water in so I ended up with 6 gallons. I poured it all on my apfelwein yeast cake. We'll see if it takes off. Thanks for the recipe and the help Brazedowl.

 

[brazedowl]

No problem. Mine just started a steady bubbling today (3 days later). And even then it never gets to a rolling bubble just a slow constant steady bubbling for a long while.