Full Hard Lemonade recipe

[MusicalBrewer]

I'm trying a 1-gal batch today for my wife. I'm hoping to finally make something she will drink, but I got my OG too high at 1.080. She's a cheap drunk, so I had to lie about how strong it's going to be.

I can't wait for this one.

This is the only thing I make that my wife will drink...and she loves it. Mine turns out 8%-9.5% regularly, and no one ever believes it is that high alcohol content, so unless your wife reads HBT I think your secret is safe

 

[shadow160]

Ok so I have been reading about this and wanting to try it for while now so today was the day. I made a 5 gallon batch There was a spot in the instructions where it said use 2.5 lb corn sugar then later said 3 lbs. So I went with 3. I am not sure if that was the intent of the origin I guess I will just have to see how it comes out.

My wife cannot drink anything carbonated how is this still?

 

[MusicalBrewer]

Ok so I have been reading about this and wanting to try it for while now so today was the day. I made a 5 gallon batch There was a spot in the instructions where it said use 2.5 lb corn sugar then later said 3 lbs. So I went with 3. I am not sure if that was the intent of the origin I guess I will just have to see how it comes out.

My wife cannot drink anything carbonated how is this still?

The extra .5 lb corn sugar isn't a big deal...just raises your OG a little, wont' affect taste.

This tastes just fine without carbonation. I usually start drinking mine as I'm kegging it.

Cheers

 

[shadow160]

The extra .5 lb corn sugar isn't a big deal...just raises your OG a little, wont' affect taste.

This tastes just fine without carbonation. I usually start drinking mine as I'm kegging it.

Cheers

Thanks for the info I will have to give that a try

 

[ThirstyPawsHB]

The extra .5 lb corn sugar isn't a big deal...just raises your OG a little, wont' affect taste.

This tastes just fine without carbonation. I usually start drinking mine as I'm kegging it.

Cheers

+1

Along with potassium sorbate, I cold crash. Noticed doesn't over carb in the long run this way.

 

[shadow160]

Ok I have had a batch fermenting for about 3 weeks I opened it up today and was a little worried about what the top of this stuff looks like. Is this normal/OK? It looks fine in the sample I took up to measure SG.

 

[ThirstyPawsHB]

Taste is the key here. It should be totally dry. Backsweeten and see. I only ferment for 10-14days, btw.

 

[shadow160]

SG is sitting right at 1.00 I sipped some from the sample tube and it is DRY and a bit tart, but it is lemonade so that was not unexpected. I am getting putting together the mixture to backsweeten now.

My additional kegs had not arrived yet which accounts for the extra week it sat before kegging.

 

[shadow160]

Ok so it is in the keg and it is GOOOOOOOD!

 

[MusicalBrewer]

Ok I have had a batch fermenting for about 3 weeks I opened it up today and was a little worried about what the top of this stuff looks like. Is this normal/OK? It looks fine in the sample I took up to measure SG.

What you see it totally normal. Just some of the lemonade concentrate pulp floating on top.

For what it's worth, I always ferment mine for 3 weeks.

Be warned...it's hard to keep around...consider starting your next batch soon

 

[shadow160]

I will keep that in mind. I think my next batch is going to be a hard root beer in a couple of weeks. I can probably do another batch of this around the same time. My problem is I do not have enough kegs. The four I have are all in use now.

 

[ThirstyPawsHB]

I will keep that in mind. I think my next batch is going to be a hard root beer in a couple of weeks. I can probably do another batch of this around the same time. My problem is I do not have enough kegs. The four I have are all in use now.

Would love to see your recipe if it works out. Yeah, bought a spare keg myself. Actually enjoy the limeaide version better if no fruit added.

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[globell]

Does this need malt extract? What does it add?

 

[MusicalBrewer]

Does this need malt extract? What does it add?

I've done it without malt extract and it worked just fine. Makes it gluten free when you do it that way.

I prefer using the malt extract...gives it a little malty flavor.

 

[globell]

Starting this with out the malt. Keeping it gluten free.

Added two more cans concentrate and 4 lbs sugar. Gave me an gravity of 1.06 using Minute Maid lemonade.

Will report back when completed!

 

[globell]

Anyone try adding either to primary or secondary some real lemon juice or lemon Rind (without the white pith)?

Perhaps boiling some lemon and then dissolving the sugars ect before adding to primary?

 

[ThirstyPawsHB]

Do it and report back. I have the recipe down by now, so experimenting is not on the list.

 

[Lorythril]

So I did a 1 gallon test batch of this and it came out fantastic. I used 2 cans of lemonade in primary for my test batch (I rounded up from 1.6 cans). If I scale up to 6 gallons, I should use 12 cans in primary. Just wondering if anyone has tried adjusting the cans of frozen lemonade and what effect that had, particularly with the acidity. Has anyone tried comparing 10 vs 12 cans of lemonade concentrate in primary and how much of a flavor impact it might have?

 

[ThirstyPawsHB]

My basic recipe is 6gallons, 10 cans, 1lb dme, 1lb corn sugar. Then 3 cans and 3 cups sugar to back sweeten. Everyone seems very happy.

 

[awilkes67]

Hi there! I started this recipe last night and am excited to see it come out. I wanted to ask some questions. These questions are coming from someone who has only ever made wine, nothing ever carbonated so you understand where I'm coming from:

1) What is the expected initial hydrometer reading? I got 1.6. Although my temperature may have been off. I did ncrease the corn sugar by 10% (extra 5 ounces) because I want super killer ABV to knock me on my butt.

2) From what I read, I am hesitant to bottle in regular recycled wine bottles. So I am looking at 2 growlers with screw tops and some beer bottles with bail cages. What is force carbonation? Are there any tricks to bottling? The corn sugar says to save as a priming sugar for bottling? Is there a good resource to help me bottle this cheaply and safely without blowing myself or a drinker up?

3) Really no aging necessary? Is that how it is with all beers? This is coming from someone who has to age stuff for months to a year.

4) In rehydrating the yeast, what is the vigourous activity I should see? I expected fizzing and bubbling, but I just got a large solid mass and maybe like 1-2 bubbles. That was last night, however, this morning I see the airlock has some pressure on it but it is not bubbling yet. I am hopeful it will kick off.

I know this is an older thread, but if anyone sees this and can reply, you would be a real help.

Thanks, Tony

TLDR - How do I bottle this?

 

[ThirstyPawsHB]

See what I can do to assist..

1) it's 1.060. 1.6 would be lava but 1.060 is perfect. It'll dry out to 1.001 in 3 weeks so 7.5%.

2) These are different subject questions. First I just bottled a blueberry version, 10%. Just be sure to add plenty of Potassium Sorbate. Force carbing is racking to a keg, then bringing pressure to 35 or 40 psi and let sit for 24hrs or so before tapping. No tricks to bottle, just need a bottling bucket setup. I use regular sugar, but to back sweeten, not really to prime. If you cold crash for 24hrs, add potassium Sorbate and leave 1in or so from fermentor, you should be fine for bottling, no bottle bombs. I've learned the hard way myself. Growers should work fine as long as cold crash done and potassium sorbate used.

3) im drinking mine right out of bucket, 10% fruit breakfast!


Cheers!

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[Lorythril]

What did you use for the blueberry flavor? Was thinking about something like that on the next batch, but blueberry juice is hard to come by

 

[ThirstyPawsHB]

What did you use for the blueberry flavor? Was thinking about something like that on the next batch, but blueberry juice is hard to come by

Decide against after sampling, but should have added maybe 1oz (2.5gallons). BrewersBest extract is the bomb. Added for the BlackBerry and more sugar, it's awesome!

 

[MusicalBrewer]

So I did a 1 gallon test batch of this and it came out fantastic. I used 2 cans of lemonade in primary for my test batch (I rounded up from 1.6 cans). If I scale up to 6 gallons, I should use 12 cans in primary. Just wondering if anyone has tried adjusting the cans of frozen lemonade and what effect that had, particularly with the acidity. Has anyone tried comparing 10 vs 12 cans of lemonade concentrate in primary and how much of a flavor impact it might have?

I've found that adding more concentrate simply ups the sugar content. Back sweetening is where you can adjust the flavor to what you want.

As far as acidity...make sure you proof the yeast with some concentrate added to get it used to the acidity. That seems to be the key. If you're concerned with acidity you can add some baking soda....3/4 teaspoon per gallon is what I have used.

I use 11 cans of concentrate for a 7 gallon batch and proof the yeast (no baking soda)...and acidity isn't an issue.

Cheers!

 

[ThirstyPawsHB]

As far as acidity...make sure you proof the yeast with some concentrate added to get it used to the acidity. That seems to be the key. If you're concerned with acidity you can add some baking soda....3/4 teaspoon per gallon is what I have used.

Great idea. Thanks!

 

[BikerMatt]

Interested in trying this! Pretty much figured out all the other ingredients and made sure I can get the specific yeast mentioned. Just one thing, I cannot find lemon juice concentrate anywhere so could someone possibly tell me how much would I need if I'd be using 100% lemon juice? And would I need to adjust the sugar leves if I do use that?

A few other questions, does this bottle condition? Meaning does it get any better or worse if I let it sit in the bottles. I've understood it doesn't get much carbonation. Another is assuming I can refrain from drinking it, how long will the bottled stuff last without going bad?

 

[awilkes67]

Hi there! Thanks for the answers about carbonation. I spent some time reading about 20 pages of this thread (didn;t get to all 54) but I seem to be having some trouble with this recipe. I used the correct yeast and did the starter mixture. I pitched it and seem to have done everything right. It has been 4 days and I can't see any fermentation. I do have the yeasty cap on top, twice I have stirred it down. I did see some pressure on my airlock but not enough to make it bubble. After three days I was still at 1.06 SG. Each time I stirred the mixture down all the pressure that had built went away and slowly climbed back. This is in a plastic fermentor bucket. I read some posts that pH might be too low. I don't have a meter, but I put in teaspoon of baking soda to see if that would change anything. Any thoughts on a procedure to get this going?

 

[ThirstyPawsHB]

Hi there! Thanks for the answers about carbonation. I spent some time reading about 20 pages of this thread (didn;t get to all 54) but I seem to be having some trouble with this recipe. I used the correct yeast and did the starter mixture. I pitched it and seem to have done everything right. It has been 4 days and I can't see any fermentation. I do have the yeasty cap on top, twice I have stirred it down. I did see some pressure on my airlock but not enough to make it bubble. After three days I was still at 1.06 SG. Each time I stirred the mixture down all the pressure that had built went away and slowly climbed back. This is in a plastic fermentor bucket. I read some posts that pH might be too low. I don't have a meter, but I put in teaspoon of baking soda to see if that would change anything. Any thoughts on a procedure to get this going?

1118 eats anything even at high temps. I've seen slow starting before, but at .99, i'd pitch another package. I've never added chemicals. I've used our high ph tap and ro water with same results. Buckets may not seal properly causing lack of airlock activity, but if no gravity change, i'd just pitch another.

 

[awilkes67]

Thanks! I came home to a fizzing bucket so all is well. I am guessing the bucket isn't sealed as suggested above. Does that mean that oxygen will mess up the fermentation?

 

[ThirstyPawsHB]

Thanks! I came home to a fizzing bucket so all is well. I am guessing the bucket isn't sealed as suggested above. Does that mean that oxygen will mess up the fermentation?

Your bucket had positive pressure so i wouldn't be concerned about air getting in. With that said, oxygen is needed for fermentation and "contamination" is only an issue with the highly volatile hop oils.