nerdlogic
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- Feb 12, 2007
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I reviewed a thread i found on HomeBrewTalk to details how to make a hard lemonade malt type drink and it lacks a few details.
so here goes how I plan to do mine---is this right?
Step 1 -- The Boil
+ 2 gallons of Water
+ 1LB Light Dry Malt Extract
+ 10 Cans of Lemonade (or other) Concentrate (w/ no Potassium Sorbate)
+ 2LB of Corn Sugar
Boil these ingredients for like half hour to get the bacteria dead.
Place in a 6 gallon carboy with enough water
to add up to 5 gallons of "wort".
Step 2 -- The Pitch
Cool to room temperature (mid 60s) and give it a good stirring
to create plenty of oxygen bubbles. Then pitch the
1 Package of Champaign Yeast (Red Star).
Step 3 -- The Primary Fermentation
Let ferment with just a dish rag over the carboy hole.
This should take about 6 to 9 days.
Step 4 -- The Secondary Fermentation
When the "kraussen" foam formed by the yeast begins to subside,
rack to a secondary carboy with an airlock.
Let the secondary fermentation take about 2 weeks.
This is clarifying the drink.
Step 5 -- The Kegging / Force Carbonating
Rack it to a 5 gallon Cornelius soda keg,
close up the keg and turn it upside down
while hooked up to a co2 regular + tank.
Set the regulator to 30 psi and open up the
little valve--you will hear bubbles traveling up
through the liquid in the keg.
Once the bubbles stop (even with a good shake),
turn off the co2 tank, disconnect the clipped on line.
Take the keg outside and shake it vigorously and roll
it on the ground for 20-25 minutes.
Then place the keg in your cold storage place
and wait about 2 days before letting off the excess pressure
and hooking it up to the co2 tank @ serving pressures.
Step 6 -- Consume
(Drink time)
so here goes how I plan to do mine---is this right?
Step 1 -- The Boil
+ 2 gallons of Water
+ 1LB Light Dry Malt Extract
+ 10 Cans of Lemonade (or other) Concentrate (w/ no Potassium Sorbate)
+ 2LB of Corn Sugar
Boil these ingredients for like half hour to get the bacteria dead.
Place in a 6 gallon carboy with enough water
to add up to 5 gallons of "wort".
Step 2 -- The Pitch
Cool to room temperature (mid 60s) and give it a good stirring
to create plenty of oxygen bubbles. Then pitch the
1 Package of Champaign Yeast (Red Star).
Step 3 -- The Primary Fermentation
Let ferment with just a dish rag over the carboy hole.
This should take about 6 to 9 days.
Step 4 -- The Secondary Fermentation
When the "kraussen" foam formed by the yeast begins to subside,
rack to a secondary carboy with an airlock.
Let the secondary fermentation take about 2 weeks.
This is clarifying the drink.
Step 5 -- The Kegging / Force Carbonating
Rack it to a 5 gallon Cornelius soda keg,
close up the keg and turn it upside down
while hooked up to a co2 regular + tank.
Set the regulator to 30 psi and open up the
little valve--you will hear bubbles traveling up
through the liquid in the keg.
Once the bubbles stop (even with a good shake),
turn off the co2 tank, disconnect the clipped on line.
Take the keg outside and shake it vigorously and roll
it on the ground for 20-25 minutes.
Then place the keg in your cold storage place
and wait about 2 days before letting off the excess pressure
and hooking it up to the co2 tank @ serving pressures.
Step 6 -- Consume
(Drink time)
