Hard lemonad yeast question

[OHIOSTEVE]

I made some hard lemonade a while back and it was a big hit.I have rewuests to make it again. The issue is I used champagne yeast last time and I do not have any left. I have pasteur red...some nottingham ( packets and washed) a packet of s-05....and some montrachet. The brew shop is about an hour each way and I want to use what I have....which should I use? I am thinking the montrachet

 

[nanofreak]

The Montrachet seems like a good choice, I would just worry if it would make it too dry or not though.

 

[nanofreak]

BTW, what was the recipe that went over so well?

 

[OHIOSTEVE]

10 cans generic hard lemonade
2 lbs pale 2 row mashed at 150 degrees for 60 minutes in 2.5 qts water then sparged to a gallon.
Enough water to make 5 gallons
3 lbs sugar
Champagne yeast
I mashed the 2 row and made a starter. Once it was going well I added a little of the lemonade at a time until I had a pretty good portion of the starter as lemonade. It does ferment dry. I stabilized it like wine then back sweetened to taste ( cant remember how much and I did not write it down) I added sugar to get my OG to 1.080 which was the 3 pounds. So I had 10% ABV. Bottled like beer. no aging necessary, as soon as it is dry and cleared up some, drink it.

 

[michur]

Thanks for the recipe. I'll have to give it a shot. SWMBO is not a big beer fan but loves the hard lemonade.

 

[Beernip]

10 cans generic hard lemonade
2 lbs pale 2 row mashed at 150 degrees for 60 minutes in 2.5 qts water then sparged to a gallon.
Enough water to make 5 gallons
3 lbs sugar
Champagne yeast
I mashed the 2 row and made a starter. Once it was going well I added a little of the lemonade at a time until I had a pretty good portion of the starter as lemonade. It does ferment dry. I stabilized it like wine then back sweetened to taste ( cant remember how much and I did not write it down) I added sugar to get my OG to 1.080 which was the 3 pounds. So I had 10% ABV. Bottled like beer. no aging necessary, as soon as it is dry and cleared up some, drink it.

I have 2lbs of pale crushed waiting for me to try something just like this. Hmm.

I'd go with the Nottingham if I were you. Fairly neutral and fast and will finish a little sweeter. Montrachet takes forever to finish and ends up really dry..

 

[OHIOSTEVE]

I have 2lbs of pale crushed waiting for me to try something just like this. Hmm.

I'd go with the Nottingham if I were you. Fairly neutral and fast and will finish a little sweeter. Montrachet takes forever to finish and ends up really dry..

too late...montrachet is rolling along already.