I agree that it tastes terrible so it has to be backsweetened/flavored. If you're making it still or kegging it, then you can backsweeten/flavor with more lemonade, sugar, etc. If you're bottle carbing, your choices are more limited as fermentable sugars will carbonate and possibly, overcarbonate your lemonade.So I used the original, recipe and directions and it tastes terrible.
I did two batches 5 gallons each in igloo water containers.
5 gallons water
10 cans frozen minute maid concentrate
2 lbs sugar
1 packet champagne yeast
5 gallons water
enough powder lemonade for the 5 gallons
2 lbs sugar
1 packet champagne yeast
I activated the yeast according to the directions on the packets and then added them directly to the lemonade, didnt have a problem starting they started to bubble and foam within the day. I let them both completely ferment out (took about 3 weeks) had to stir and add nutrient a couple times. I covered them with just some towels. In the end they both taste pretty bad, the powder concentrate is actually the better tasting one(actually had somewhat of a lemon taste to it) the other didnt even resemble lemonade. I have no idea what went wrong, any suggestions would be welcom.
Throw that stuff out and do a search on this site for Apfelwein, since that seems to be close to what you're trying to make. Bread yeast won't help you, you need wine or beer yeast.I put 3 packets (total of 21 grams) of Fleischman's Rapid Rise Highly Active Yeast into about 1.75 liters of store-bought, NO PRESERVATIVE apple cider with a bunch of confectioners sugar (probably a whole cup or something). I know I put in way to much yeast, I didn't do enough research before I started this project about three hours ago. What effect will having way to much yeast have on it? And how alcoholic will it get if I leave it alone for four days?
ALSO, I'm brewing it in the same container that the cider came in and I'm wondering if I should filter out the yeast with a coffee filter when I'm done.
care to post your recipe? I am interested in making this alsoStarted a batch of lemonade about 4 weeks ago and it is still going, i tasted it tonight and doesn't taste much like lemonade can i add another can or 2 to make it taste better or will it hurt anything?
Didn't do any gravity test but i know its good, used the 1 pound of ultra light dme and 4 pounds of sugar i think 10 or 12 cans of strawberry lemonade.
Thanks for the info. new to this.
you want to heat the DME and sugar in 170F water for 15-20 min so it dissolves. Check out Yooper's recipe here, https://www.homebrewtalk.com/f12/hard-lemonade-problem-12104/. It will answer all your questions. I did it her way and it is fermenting nicely, slowly but nicelyinterested in trying to do some home brewing and hard lemonade seems like a great place to start and you guys have some great tips. I just have 2 questions that I dont really have clear answers for. #1) should the sugar or DME and water be boiled to dissolve the sugar before fermenting or is sugar just thrown into the bucket? and #2) does hard emonade need to be carbed?..if so i saw some posts about carb tabs and they seemed really easy to use.
Thanks for the help ahead of time!
Holy cow that's strong. The frozen concentrate comes in 12 oz cans and you mix in 4 and 1/3 cans water. So about 4 to 1.Both say to use 1 part concentrate to 9 parts water. So for 250ml of end product you would use 25 ml of concentrate and top up to 250.
I was wondering if anyone had any experience with this stuff or similar, and if not could someone post some information about these frozen concentrates being used here. Information like the ratio of dilution that these frozen concentrates are designed for, how much sugar or sweetener is in them, and how much juice concentrate is in them would be really appreciated.
Can you give me a step by step play on this? Imagine I am an ignorant noob.Enough lemonade concentrate(check label to make sure there is no potassium sorbate) and water to make 5 gallons. (10 cans)
2 pounds sugar, 1 pound ultra light dme
(more or less depending on target alcohol percentage)
1 pack champagne yeast
Ferment, add potassium sorbate when finished gravity is reached, enjoy.
This stuff is awesome, and the ladies love it.
So you're saying that the wine yeast (montrachet) did not work, but the champagne yeast did?Aimhoff,
I dont know if you want to drink it straight out of the primary keg. It seems to me you would have to still deal with the by product or stuff on top. Unless you planeed to skim it or something?
I used a montrachet initially in my Hard Lemonade and then Champagne Yeast. I had to restart it because it just didnt work the first time.
Yes sir that is what I am saying. But it well could have been a bad batch or user error. Otehrs had success with montrachet its just I didn't. But the champagne started right up and it has been going now for at least 4 days.So you're saying that the wine yeast (montrachet) did not work, but the champagne yeast did?
Yeah pretty much depending on whether you want it still or carbed. I carbed the batch last Saturday and tried one yesterday and it is carbed I got it from 1.110 to 1.010 in about 10 days or so. I wanted it to get to 1.030 but I spaced checking on it and it dropped pretty fast. It can be a tough ferment but I have not really seen this issue since the first batch.Zman,
So yo are saying your stuff will be ready and drinkable in 2 weeks? Please explain more please?
if you use DME in the recipe you do not need to back sweeten it. Do you men can you bottle once fermentation is complete? If you do not some how stop the fermentation it will just keep going. I had an issue with a this last summer when I did it before I left for vacation and waited two weeks before bottling. It was very sour. You bottle as you would a batch of beer. I would not do more than 2.3 vols of CO2. I use Grolsh bottles but it still sounded like a gun shot when I opened oneI have a couple questions regarding carbonation for hard lemonade:
1. Can I simply bottle the hard lemonade once carbonation is nearing its end so that no additional sugar is needed?
2. By racking the the hard lemonade and then adding more table sugar to the bottling keg (since some people said it was not sweet enough after fermentation), will that be sufficient for carbonation once its bottled or do I still need specifically priming sugar (corn sugar)?