Full Hard Lemonade recipe

[MusicalBrewer]

If I wanted to do a mini mash instead of using lme/dme, how would that work out? How much grain would I have to use for a 1g batch to leave the taste on par...

I tried this once. Unfortunately it was the only batch I've ever done that got infected--so I never got to try it.

I scaled my recipe back in Beersmith to see what you would need for a one gallon batch--using 7oz of grain should put you where you need to be (assuming 2 row or pilsen malt).

 

[skitter]

I was planning on .5lb mashed in 1q water and boiled for an hour to rid the dms. Should end well, almost thought of 2q just to handle boil off but didn't want too much water invthe mash

 

[mblanks2]

subbed

 

[mblanks2]

So I noticed in the original recipe that you can use Minute Maid Lemonade concentrate with no preservatives. I checked out a can of this tonight at the frozen food area of Wally-World and it has high fructose corn syrup but doesn't appear to have preservatives. It also only has 15% real juice. Is this what everyone is using?
On edit: I also noticed in the original recipe that the ingredients list calls for 2.5lbs or corn sugar (Dextrose) but in the brewing of the wort is says to combine the DME with 3lbs. of corn sugar. Can someone elaborate on that?

 

[HBngNOK]

So I noticed in the original recipe that you can use Minute Maid Lemonade concentrate with no preservatives. I checked out a can of this tonight at the frozen food area of Wally-World and it has high fructose corn syrup but doesn't appear to have preservatives. It also only has 15% real juice. Is this what everyone is using?
On edit: I also noticed in the original recipe that the ingredients list calls for 2.5lbs or corn sugar (Dextrose) but in the brewing of the wort is says to combine the DME with 3lbs. of corn sugar. Can someone elaborate on that?

A batch I made with W-M's Great Value brand pink lemonade is rapidly disappearing! The dextrose discrepancy is probably a typo - don't worry about it. I think I used 3.4 pounds, because that's how much dextrose was in the bag I dumped in.

 

[mblanks2]

A batch I made with W-M's Great Value brand pink lemonade is rapidly disappearing! The dextrose discrepancy is probably a typo - don't worry about it. I think I used 3.4 pounds, because that's how much dextrose was in the bag I dumped in.

Thanks for that. I'm going to get the balance of my ingredients today.

 

[skitter]

Just did a variation of this on Monday, 1lb LME, 4 cans Lemonade Concentrate, 1lb Sugar.

With a 2.5g batch and 3/4 packet of yeast I didn't see any explosive fermentation like I expected, this has been fermenting at a steady 64 for 5 days now and it never did get a good krausen on top. Hoping this didn't flop.

 

[RegarRenill]

...it never did get a good krausen on top. Hoping this didn't flop.

Should be fine, wine yeasts don't usually get much of a krausen unless there is fruit involved or a VERY active ferment.

 

[skitter]

Ahh ok, I'm used to beer.My cider even had a little krausen but this lemonade nada

 

[QuirkySue]

Has anyone tried a combination of juices? I read through the whole thread and see that people have tried cranberry or adding fruit, but I'm not a fan of cranberry and don't want to bother with additional mess so I'm thinking primarily lemonade, with some limeade, unsweetened orange and pineapple for a tropical citrus taste. We're all on a reduced carb diet so I'm hoping I can use less sugar for the sweetening if it's less sour and tart to begin with? Wishful thinking maybe that I can make it harmless, but perhaps just a little less bad. I have an old basic coopers extract beer kit I want to use up for this batch, or maybe half of it. Any suggestions on modifications? I'm planning on adding a 26oz bottle of vodka and force carbing in a keg.

 

[MusicalBrewer]

Has anyone tried a combination of juices? I read through the whole thread and see that people have tried cranberry or adding fruit, but I'm not a fan of cranberry and don't want to bother with additional mess so I'm thinking primarily lemonade, with some limeade, unsweetened orange and pineapple for a tropical citrus taste. We're all on a reduced carb diet so I'm hoping I can use less sugar for the sweetening if it's less sour and tart to begin with? Wishful thinking maybe that I can make it harmless, but perhaps just a little less bad. I have an old basic coopers extract beer kit I want to use up for this batch, or maybe half of it. Any suggestions on modifications? I'm planning on adding a 26oz bottle of vodka and force carbing in a keg.

I've tried this recipe using different juices (blueberry/pomegranate, cherry/apple) and combining juices (lemonade & limeade). Every batch has turned out great. I think you're combination of lemonade, limeade, orange, and pineapple sounds great.

The nice thing is you can add juice & sugar to your taste when sweetening. Start with a lesser amount and give it a try. If you want more sweetness then add more sugar. If you want more pineapple then add more pineapple.

As far as the beer kit and the vodka--- I wouldn't use any hops, that's for sure!

 

[OkcBrewer77]

Glad I found this thread after I started two 1 gallon batches
today. Went simple, 2 cans of room temp Minute Maid for each
batch - one Lemonade and the other Pink Lemonade. 1/2 packet
of Red Star Champagne yeast and 1/4 tsp yeast nutrient to each
1 gallon glass carboy. Didn't add any other fermentables this time.

S.G was around 1.044 for plain Lemonade and 1.050 for Pink Lemonade.
I plan to go primary for 2-3 weeks then rack to secondary for
about another week. Not sure how I'll backsweeten, maybe
lactose to sweeten and corn sugar to prime if I go ahead and bottle.
Might keg one if I have room and add more Minute maid if I can.

So far they've started to foam up a little, we'll see how it goes...
I

 

[skitter]

Mine ended up with a slight off flavor, possibly from the sorbate. Going to have to let t qait a few weeks and see how it turns out

 

[MastaMeeks]

Has anyone tried back sweeting with Splenda or xylitol to avoid having to stovetop pasteurize? I only have plastic bottles and am sure they will melt under the temp. If so how much per gallon and how much corn sugar was used to prime?


Sent from my iPhone using Home Brew

 

[cdog127]

I highly approve of this recipe! I have done it twice now and have had great results both times! I also fermented plain cranberry juice with a couple cups of sugar and yeast and added that finished product to the lemonade! Highly worthwhile recipe!

 

[OkcBrewer77]

Looks good, what ABV are you getting there?

 

[sfrisby]

What about adding Camden and potassium sorbate to shut down the yeast and then back sweeten with whatever you like?

 

[MusicalBrewer]

Just did a variation of this on Monday, 1lb LME, 4 cans Lemonade Concentrate, 1lb Sugar.

With a 2.5g batch and 3/4 packet of yeast I didn't see any explosive fermentation like I expected, this has been fermenting at a steady 64 for 5 days now and it never did get a good krausen on top. Hoping this didn't flop.

Mine ended up with a slight off flavor, possibly from the sorbate. Going to have to let t qait a few weeks and see how it turns out

You used twice as much LME as necessary to follow the recipe. This would have put your OG around 1.078 and ABV about 11.8%--stressed yeast and twice as much LME could affect the flavor a bit

 

[skitter]

You used twice as much LME as necessary to follow the recipe. This would have put your OG around 1.078 and ABV about 11.8%--stressed yeast and twice as much LME could affect the flavor a bit

Sorry I ment .5lb not a full pound. Its fading now on the 3rd day in the bottle, hopefully this trend continues

 

[cdog127]

Looks good, what ABV are you getting there?

Just over 9%


Sent from my iPhone using Home Brew

 

[mblanks2]

Just had an idea about this and wanted to get some feedback from everyone. I just made this and plan to keg in 2 to 3 weeks.
Could I keg without the potassium sorbate wait for several days for natural carbonation to occur then pasteurize in the keg? My kegs have the PRV's so there should be no danger of building too much pressure and I have an 18 gallon kettle to heat it up in. I would probably be able to submerge 2/3's of the keg.
I would then be able to serve at 7PSI.
Thoughts?

 

[paulster2626]

Just had an idea about this and wanted to get some feedback from everyone. I just made this and plan to keg in 2 to 3 weeks.
Could I keg without the potassium sorbate wait for several days for natural carbonation to occur then pasteurize in the keg? My kegs have the PRV's so there should be no danger of building too much pressure and I have an 18 gallon kettle to heat it up in. I would probably be able to submerge 2/3's of the keg.
I would then be able to serve at 7PSI.
Thoughts?

That sounds like the unneccessarily difficult way to do this.

Just add the sorbate, sweeten as desired, keg, carb, and serve.

 

[jmtonkin]

I am definitely going to give this a whirl! This will likely be my next brew in fact. I'm probably going to half it, and then maybe back sweeten with a little less than the 8c of sugar!

For bottling, to clarify, if I want it to carb, I just leave out the potassium sorbate and then pasteurize once it's reached proper carbonation?

 

[mblanks2]

That sounds like the unneccessarily difficult way to do this.

Just add the sorbate, sweeten as desired, keg, carb, and serve.

Yeah, I get that but saw where someone thought they had an off flavor due to the sorbate. Now I see that he used too much LME.

 

[MusicalBrewer]

I am definitely going to give this a whirl! This will likely be my next brew in fact. I'm probably going to half it, and then maybe back sweeten with a little less than the 8c of sugar!

For bottling, to clarify, if I want it to carb, I just leave out the potassium sorbate and then pasteurize once it's reached proper carbonation?

That is correct

 

[skitter]

Yeah, I get that but saw where someone thought they had an off flavor due to the sorbate. Now I see that he used too much LME.

You didn't see my response then I corrected to the fact I only used half a lb of lme. If you go read the cider forum they talk about off flavors from sorbate a few times. Seems with the dissipation if you even get the flavor to begin with you just condition it a week and ita gone

 

[mblanks2]

You didn't see my response then I corrected to the fact I only used half a lb of lme. If you go read the cider forum they talk about off flavors from sorbate a few times. Seems with the dissipation if you even get the flavor to begin with you just condition it a week and ita gone

So the sorbate has possibly created an off-flavor, but a week of conditioning has taken care of it? Cool. I was concerned because I really want my SWMBO to enjoy this one. She likes my beer but she's really excited about this.

 

[skitter]

So the sorbate has possibly created an off-flavor, but a week of conditioning has taken care of it? Cool. I was concerned because I really want my SWMBO to enjoy this one. She likes my beer but she's really excited about this.

My wife doesn't like beer too much, except for my 10% high grav honey malt beer. This is my attempt at brewing something she will drink.

I added the sorbate and 1 lb of sugar at bottling, its still carbonating 4 days later and its drying out the lemonade as well as making me worry about bottle bombs.

I think next time I would add the sorbate to boiled water a day prior. I may have to throw this batch in the fridge tonight if its still carbonating to try to stall it.

 

[sfrisby]

I added the sorbate and 1 lb of sugar at bottling, its still carbonating 4 days later and its drying out the lemonade as well as making me worry about bottle bombs.

I may have missed something, but adding sorbate and sugar at the same time would be counterintuitive. The sorbate would shut down the yeast. The sugar is food the yeast would eat. You need to give the sorbate a few days to shut down the yeast then back sweeten. When I do cider, I cold crash it, add the sorbate after it's cold, let it sit another couple if days, then keg and back sweeten.

 

[paulster2626]

I may have missed something, but adding sorbate and sugar at the same time would be counterintuitive. The sorbate would shut down the yeast. The sugar is food the yeast would eat. You need to give the sorbate a few days to shut down the yeast then back sweeten. When I do cider, I cold crash it, add the sorbate after it's cold, let it sit another couple if days, then keg and back sweeten.

I've only ever added the potassium sorbate to the sugary back-sweetening mixture at teh end of fermentation, minutes before bottling. Never had a problem - you don't need to wait for it to kick in.