Full Hard Lemonade recipe

[BikerMatt]

Still waiting for the answer to my Q...

http://www.minutemaid.com/products/lemonade/lemonade/

Is this what you are using as the lemonade? So in essence that's basically sweetened 15% lemon juice? And by 12 cans do you mean like 12oz cans? Trying to find something close enough from here to use instead.


So going by that I'd be needing about four liters of the stuff. Just the thing that if you go to a store here and buy a bottle of lemon juice concentrate it is the fresh pressed kind unsweetened 100% stuff. Gonna have to hit the store to see what I could find.

 

[Lorythril]

use the frozen concentrate, not the cartons or premixed cans. I used the generic store brand which came out well.

 

[BikerMatt]

The thing is, lemonade isn't a thing here so there's no such thing on sale as frozen lemonade concentrate. The only thing I found that said lemonade at all was this:

It's pasteurised and doesn't contain any preservatives, but I don't really know how much should I need it if the recipe is calling for 12x12oz of concentrate. How much ready lemonade does a 12oz freeze block make?

Edit: to answer myself 8x8floz = 64oz = 1.89L

So 12x1.89 = almost 23 cartons. = about 100eur

Gotta rethink...

 

[Lorythril]

If using the cartons, then it would probably not add any water at all.
The other possibility would be to use actual lemon juice, but adjust the juice and sugar quantities. Looking at a few online recipes for lemonade seems to be equal parts lemon juice and sugar, 1 cup, to about 5 cups of water. If lemon juice is cheaper, I'd go that route.

 

[BikerMatt]

Hmm... initial calculamations show promising... still 20 to 30eur but since I already bought all the dry ingredients... Going to crunch some numbers when I get the kids to bed.

Thanks!

 

[BikerMatt]

Does anyone mind if I make a new thread about this using metric measures and making the lemonade from scratch? The OP hasn't logged in since october last year so I don't suppose he'll be answering me yes or no.

 

[buMbLeB]

I'm not part of this thread, but I don't see why anyone would mind, that's why we're all here. Also, there's a current thread I am active in titled "overthinking"in this sub, regarding making something similar from lemon concentrate (not lemonade). Some of it might be relevant for you.

 

[ThirstyPawsHB]

Just do a half batch with your best guess. It'll be fine.

 

[TexasWine]

The thing is, lemonade isn't a thing here so there's no such thing on sale as frozen lemonade concentrate. The only thing I found that said lemonade at all was this:

It's pasteurised and doesn't contain any preservatives, but I don't really know how much should I need it if the recipe is calling for 12x12oz of concentrate. How much ready lemonade does a 12oz freeze block make?

Edit: to answer myself 8x8floz = 64oz = 1.89L

So 12x1.89 = almost 23 cartons. = about 100eur

Gotta rethink...

You might want to check out this alternative if you want to use lemon juice.

http://skeeterpee.com/recipe

 

[BikerMatt]

^ Seen that, not what I`m after.

So: in order to make equivalent amount (23L) of lemonade from 100% lemon juice I will be needing:

17,14L water

3,4L lemon juice = 7x500ml = 19,80EUR

3,4kg (4 packs) sugar 3-4EUR + 2 packs for the recipe 2EUR

LHBS took around 19,80 too so total: 45,60EUR. Yikes. Let`s say I`m racking 20L worth of 0,5L bottles they`re gonna be costing 2,30EUR a bottle. That`s not far from what a can of Garage Hard Lemonade will cost me at the store. Albeit this will be twice the volts.

Well, as they say, gotta try everything once This better be good!


EDIT: FFFFFUUUUUUUU!!!! ALL lemon juices that are sold here have potassium metabisulfide!!! This might have to wait till autumn when I can get fresh pressed apple juice for a reasonable price...

 

[Lorythril]

EDIT: FFFFFUUUUUUUU!!!! ALL lemon juices that are sold here have potassium metabisulfide!!! This might have to wait till autumn when I can get fresh pressed apple juice for a reasonable price...

Try checking the organic section or stores?

 

[BikerMatt]

Already did. MUCH cheaper to just go get three cases of the ready stuff. Like total cost in the ballpark of 130EUR. Anything "organic" or anything towards that direction is ludicrously expensive here where everything is expensive as is.

Not gonna forget this but will be waiting till autumn. Actually intriqued to find out how this will turn out from fresh apples. Got two trees in our own yard and we don't really eat the produce so might just as well turn them into cider/hard lemonade.

 

[Maylar]

Potassium metabisulfite is OK. It kills bacteria and wild yeasts. Cultured yeasts are resistant to it. What you don't want to see is potassium sorbate or sodium benzoate.

 

[BikerMatt]

Really? Hmm then I have to re-rethink... well already bought a Coopers real ale tin which I will be brewing next but I'm still left with the champagne yeast and the other chemicals not needed in beer brewing so might still give this a go closer to the summer.

 

[Dee]

I made a batch this afternoon. For the wife, you know.

 

[ThirstyPawsHB]

I made a batch this afternoon. For the wife, you know.

We start out thinking that way. Raspberry variant is nationally acclaimed by hop heads around the country with 5/5 rating. Be proud of the goodness you're about to produce...then wonder where "Mike's" went wrong, HA!

 

[isomerization]

Going to make this next weekend, I'm sure this is answered somewhere in the 50+ pages, but is it ok to use RO water as is?

 

[ThirstyPawsHB]

Going to make this next weekend, I'm sure this is answered somewhere in the 50+ pages, but is it ok to use RO water as is?

I've used both RO and tap. Our tap is ultra hard, 9.5pH and chlorinated. I've found no difference.

 

[isomerization]

I've used both RO and tap. Our tap is ultra hard, 9.5pH and chlorinated. I've found no difference.

Sounds good, thanks for the reply!

 

[awilkes67]

Hi there. Thanks for answering my questions previously. This recipe is turning out well. Some key points I learned from the replies were to increase the corn sugar level by 10% and also to use 1 tbsp of baking soda to adjust the pH. I couldn't get fermentation after three days until I added the baking soda but then it kicked in nicely.

Its almost done, and I've decided to go all in with a kegerator and a Cornelius keg rather than deal with exploding bottles as I am only set up to bottle wine.

I want to force carbonate, but this will be my first time ever. Can anyone give me some hints on a proper carbonation level for this recipe? Also any tips on the force carbonation process in general?

Much appreciated!

 

[ThirstyPawsHB]

Hi there. Thanks for answering my questions previously. This recipe is turning out well. Some key points I learned from the replies were to increase the corn sugar level by 10% and also to use 1 tbsp of baking soda to adjust the pH. I couldn't get fermentation after three days until I added the baking soda but then it kicked in nicely.

Its almost done, and I've decided to go all in with a kegerator and a Cornelius keg rather than deal with exploding bottles as I am only set up to bottle wine.

I want to force carbonate, but this will be my first time ever. Can anyone give me some hints on a proper carbonation level for this recipe? Also any tips on the force carbonation process in general?

Much appreciated!

A few points I've ran into.

1) bottle bombs, I've had them with these, one reason I went to kegging. Cold crash these and you'll have no issues.

2) yeast apparently continue to eat away even in the keg I noticed. So after a few months it really dries out, another reason to cold crash.

3) I like less carbonation on these then beer. I pressurize to 35psi, roll the keg around for a few minutes then hook up the tap line after 6hrs or so, seems to work ok.

 

[awilkes67]

Ok, thank you once again for all the help. From doing a lot of reading and asking questions, here is my plan for finishing this, please critique it:

The batch is at around 0.998 today and it has been 14 days since it was first blended, about 11-12 days of fermentation.

Today: SG measurement then Rack #1.

Tomorrow: Assemble kegerator, convert for cornelius kegs.

Early next week: Receive twin tap regulator and install. Get CO2 filled.

Late next week: Rack #2, final SG measurement, complete back sweetening (with sorbate), cold crash in kegerator for 24 hours. (Not sure if I need to rack with cold crashing, I'm a wine guy...).

After Cold Crash: Force carbonate at 35 psi (room temp or cold?) with roll/shake, hook up tap line. (What about bubbling CO2 up through tap line & diptube?).

Fill 2 1 gallon growlers and some swing top bottles with leftover from 7 gallon batch.

Does this sound like the way to go?

Thanks a ton for all the support with this...

 

[skitter]

One thing I did that worked fairly well. I fermented for 2 weeks, then brought it up to room temp for a day to make sure it was good. I added just enough sugar to carbonate with before I bottled, and back sweetened with Xyletol at bottling. Worked really well

 

[ThirstyPawsHB]

Late next week: Rack #2, final SG measurement, complete back sweetening (with sorbate), cold crash in kegerator for 24 hours. (Not sure if I need to rack with cold crashing, I'm a wine guy...).

After Cold Crash: Force carbonate at 35 psi (room temp or cold?) with roll/shake, hook up tap line. (What about bubbling CO2 up through tap line & diptube?).

Make sure you cold crash, then rack, then backsweeten/potassium sorbate. Idea is to remove as much inert yeast before adding sugars.

As far as carb levels. I never got overly scientific. I have 5ft of 5/16in lines and set regulator to 11psi for all 4 taps. Heavier stouts seem less carb then I like but Lemonaids seem more.

 

[Lorythril]

Has anyone had any luck filtering out the yeast when bottling? Planning on taking a batch to my local u-brew to force carb and just wondering what other people's success ' are with that.

 

[globell]

I used chitosan and kiesol and it took tons of flavour away. I don't like taste of yeast but didn't care for
Cleared lemonade.
Find that if you keg would need to give it a shake to stir up the bits though or one pour has lots of lemon bits and later pours are almost clear. Found a stir/ swirl once a day gave a nice consistent pour. We don't bottle. Just drink until gone....

 

[akthor]

Just make Skeeter Pee best hard lemonade it there search for it in these forums.

 

[Lorythril]

I used chitosan and kiesol and it took tons of flavour away. I don't like taste of yeast but didn't care for
Cleared lemonade.
Find that if you keg would need to give it a shake to stir up the bits though or one pour has lots of lemon bits and later pours are almost clear. Found a stir/ swirl once a day gave a nice consistent pour. We don't bottle. Just drink until gone....

Good to know. I was more interested in stabilizing for the yeast removal, but if it removes too much flavor then will simply use sorbate and metabisulphate. I don't expect this to last long anyways in the bottles. My gallon batch didn't last a week!

 

[awilkes67]

Well I finished this recipe last night. Wound up with a full corny keg and two gallon growlers.

Drank a few of them last night and thoroughly enjoying my hangover this morning!!!

A couple notes that helped me with this recipe.

1) A tablespoon of baking soda helped to get the fermentation going

2) Don't even think about finishing until 3 weeks have passed. There is still a slight 'yeasty' character to the taste, not bad but noticeable.

3) I did a rack when finished, then a cold crash at 38F, then another rack into the final sugar solution. DO NOT be afraid to throw out a large portion of the last part with the sediment, I think that's where some of the yeastiness comes from.

4) 6 cups is plenty sweet. Would suggest altering the main recipe, IMHO.

5) Force carb makes it so much better, but definitely use the slow method, hitting it at the fill 30 psi overnight with a 20 minute roll/shake overdid it and made me burp a lot.

Awesome Awesome recipe thank you so much. Can't wait to make more!

 

[Dee]

I'm in the process of bottling my batch this morning.

After adding the extra water with the backsweeteners and potassium sorbate, it came close to overflowing a 6.5 gallon bottling bucket. All I could think was, "This better be good, because that is a LOT of hard lemonade."

I hit a final gravity of almost exactly 1.000 before I backsweetened.

For what it's worth, and others have already noted, there is a discrepancy in the recipe. The ingredient list calls for 2.5 cups of corn sugar, but the directions say to add three cups. I used three.

I also used just six cups of cane sugar to backsweeten, instead of eight. I thought I'd start there and add more if needed, and I'm glad I did. Six cups is just about perfect.

Meanwhile, it's almost 9:30 AM, and I may have already had too many "samples."

'Tis good stuff.