Chuck Snively
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Yes I did.
Full Hard Lemonade recipe
- Thread starter Neysa
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Yes I did.
Chuck Snively
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I opened a bottle tonight and to my surprise, it has carbonated! Not big fuzzy
bubbles but a nice champagne type bubble, very nice
bubbles but a nice champagne type bubble, very nice
Blacksmith1
Captain Cheap
why concentrate it just to rehydrate it? It's lemonade, they use the concentrate just to avoid making it themselves. fresh is always going to taste better.
[edit] just looked at the recipe. you're going to add the water then add more water. just add it all and go from there. no need to freeze it unless you want to store it. [/edit]
My batch got down to 1.00, I added the sorbate and let it sit for a few days, then I added a can of the concentrate and bottled. It is still not very sweet, I figure I can just add sugar of some kind when serving. The bottles have been sitting in the fridge for a few days now. Maybe i'll open one tonight. 
Back sweetening depends on your batch. A 5gal batch is 3cans and 2-2.5cups of sugar.My batch got down to 1.00, I added the sorbate and let it sit for a few days, then I added a can of the concentrate and bottled. It is still not very sweet, I figure I can just add sugar of some kind when serving. The bottles have been sitting in the fridge for a few days now. Maybe i'll open one tonight.
Justwingnit
Well-Known Member
I used cristal light ice tea flavoring (Hard Arnold Palmer oh ya) and 5 gallon all was gone in a few hours at last year forth of July party.
I will be putting a batch in before the end of January.
I will be putting a batch in before the end of January.
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Blacksmith1
Captain Cheap
Have you tried searching "hopping cider"?
I think I saw a post where someone did. that's nor a guarantee
I think I saw a post where someone did. that's nor a guarantee
For the last few nights I have been drinking some of my Lemonade with a few oz of Sprite. That is a great way to sweeten in the glass as it also adds just a bit of carbonation.
Kegging next batch tomorrow. Secondary with mangos and jalapeno.
Blacksmith1
Captain Cheap
Now that sounds good.
Dig the fruit thing. Adds to the price obviously but significantly improves the drink..usually. Done raspberry, BlackBerry, Blueberry, mangos. With limade done cherry then one with Pinapple/jalapenos/vanilla/ tequila...kinda unique flavor combo.
I wondere: what would be a recipe equivalent to the OP, except using freshly squeezed lemon juice?
Blacksmith1
Captain Cheap
make one gallon of lemonade from scratch. that's your base. Based on this recipe 16 lemons 1 gallon of water and 2.6 cups of sugar
The OP recipe uses different kinds of sweetener though: DME, corn sugar, and then also regular sugar. Does that factor into the final taste?
Or, I guess what you mean, is that one adds those ingredients to the base you mentioned and then go from there.
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Blacksmith1
Captain Cheap
you asked about lemonade from lemons. Factor in that this is = to 1 gallon from concentrate, that's the recipe what you do to it after is your business.
Got it.
It's interesting that the bknifefight (OP) recipe calls for different kinds of sugar to be used. The DME makes sense because it provides nutrients to the yeast. I wonder why the distinction between corn sugar and regular cane sugar though? bnifefight's recipe calls for both. I guess they each impart a noticeably different taste maybe?
Blacksmith1
Captain Cheap
probably, they also ferment a little differently. IIRC cane sugar/sucrose gets broken down to simpler sugars and corn is fructose already.
I tasted some this morning, and, wow!, it's really quite unique. Not at all like adding vodka to regular lemonade, that's for sure. Infinitely better than ubiquitous M***'s **** Lemonade, which is pure swill by comparison (or, maybe even without the comparison). Up until know I had my doubts, but now I can say for sure that it's worth the effort. 
I did read an interesting post though on a different thread where someone added the lemon juice at the very end, and reported that it did two very convenient things:
1. the sudden PH shift killed the yeast, and
2. it cleared up immediately.
I imagine it should allow the use of different yeasts too, since acid wouldn't be a concern during fermentation.
I'd be interested in trying to replicate that to see how that tastes.
Anyone else tried that? And, if so, how did the taste compare?
I did read an interesting post though on a different thread where someone added the lemon juice at the very end, and reported that it did two very convenient things:
1. the sudden PH shift killed the yeast, and
2. it cleared up immediately.
I imagine it should allow the use of different yeasts too, since acid wouldn't be a concern during fermentation.
I'd be interested in trying to replicate that to see how that tastes.
Anyone else tried that? And, if so, how did the taste compare?
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OK, I'll try this (but with the different sugars in the same proportion as what's in the OP recipe) and add the lemons at the very end to see if I can replicate the yeast killing/clearing that was reported by the other guy.
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I tried this out, and the results depend a lot on how big the lemons are.
Blacksmith1
Captain Cheap
when in doubt add an extra or two
this is why you make it, taste it and adjust it first
this is why you make it, taste it and adjust it first
Closing the loop: I created a quick fermented wash using Hothead Kveik yeast and the same lemonade ingredients, pro-rated to the original OP formula, but without the lemon juice. At the end I added the lemon juice and put it in the refrigerator, and indeed it did appear to help clear it. Not sure whether it was the lemon juice or the refrigerator though. The result is not completely clear, but more like what you'd expect from lemonade. Indeed, the lemon pulp is a factor.
I'll be trying it again with Hornindal Kveik yeast, which tends to flocculate better. For better repeatability, I'll be switching to Minute Maid frozen lemon juice (not from concentrate, and no additives). It's widely available.
I'll be trying it again with Hornindal Kveik yeast, which tends to flocculate better. For better repeatability, I'll be switching to Minute Maid frozen lemon juice (not from concentrate, and no additives). It's widely available.
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After a few days I sampled it with Hothead yeast at 1.038 SG (OG 1.106), with lemon juice, and it's completely drinkable as a Hard Lemonade but also nothing special. So, I'll continue to ferment it down to the target 1.016, although going forward the attenuation rate is much slower.
I think I'd like to try it made with honey too.
I think I'd like to try it made with honey too.
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Blacksmith1
Captain Cheap
yes but how does it taste with Hornindal?
Good question! I'll try it tomorrow after it has finished fully chilling down. I'll add the lemon juice tonight to maybe (?) help with the flocculation.
The taste is unremarkable. The hothead yeast was more flavorful.
user 30639
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Just made another batch of this. Letting it cool a little longer before pitching the yeast. Looking forward to it for the hot Texas summer!
bmd2k1
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