Hard lemonade recipe - adjustments?

[Caplan]

Just to make it clear Orfy, it's not a frozen concentate! (the US/Canadian one's in thread obviously are)

 

[zweasel]

Well it 0530 in the morning, I just had this sudden erg to go to the bathroom because why, I heard running water, why is it O 530 well that’s because it’s oh my god it’s to early for “that was not my hard lemonade I just heard explode!! Was it?” That’s right that was the sound I heard this morning that had awaken me this early in the morning. 2 gallons of hard lemonade just exploded in the kitchen. I had transferred 4 gallons to 1-gallon jugs over the weekend and primed with a ½ cup of corn sugar like I would for beer. NOT A GOOD IDEA! Well it’s a least I had a chance to try the first 2 gallons they turned out great, we drank them within hours after transferring. Next time I will keg and prime with less corn sugar.

 

[dumbj]

is htree a recipe for this useing beer extract, instead of the dry malt?
it sounds interesting, but only readiably available things here are the cans of extract.

 

[zman]

I am reviving this thread from the dead to ask some ?'s If I am bottling I am assuming I should not add Campden Tablets so I do not kill off the yeast. How much priming sugar is added to bottle 5gal?

 

[Yooper]

I am reviving this thread from the dead to ask some ?'s If I am bottling I am assuming I should not add Campden Tablets so I do not kill off the yeast. How much priming sugar is added to bottle 5gal?

Campden (potassium metabisulfite) doesn't kill yeast, but if you're not aging it long, there isn't a need for it. It's a preservative, and an antioxidant. If you're priming it, it's probably best to leave it out just in case it stuns the yeast a bit.

Anyway, you can prime just as you would beer. 1 ounce per gallon would probably be fine (of dextrose). For table sugar, I think it's a little different but I'm not 100% sure.

 

[homebrewer_99]

That's why I can't get it then.

You're name got me.



All home made.

Dang it Orfy...I know I'm a picky eater, but I have to tell you that I can not recognize anything on that plate except the catsup...and I don't even like that.

I'm guessing that's taters under the catsup, but I could be wrong.

 

[Bluechicken]

Funny this topic came up... I just started a 1 gallon test batch. After researching a lot of recipes, I decided to try one with fresh lemons rather than the lemonade concentrate method. 10 lemons - first removed the outer skin (without the pith) and made a lemonade with the squeezed juice and sugar, bringing it to about 1.09 sg. I made a starter with champagne yeast with 1/2 teaspoon yeast energizer and 1/2 teaspoon yeast nutrient, and then slowly added the lemonade, cup by cup, over a few hours, along with the peeled skins. So far, a slow fermentation, but it is active. I'm giving it a few shakes every day, again, based on what I've read from others who have gone this route. Apparently the acid content is not very friendly to the yeast, but I'm optimistic that I can come up with a nice summer beverage. Hopefully it works out.

 

[gregnz]

Unable to buy pre-made lemonade here without preservitaves, so decided to give it a go with my own.

Here's what used;

Juice of 6 lemons
3 litres of water
2kg Sugar
2 Table spoons Alcotech Turbo 48 Yeast
and Zest of 3 of the lemons

Started the yeast in 1 cup of 40 degree C water, and a few spoons of sugar

Boiled the juice, Zest and sugar together

Allowed to cool to appx 40 degrees C

Added a few spoons to the yeast mixture, left for a few hours, then combined in my formentation unit.

Been Turbo Yeast, fermentation was over in 5 days or so.

Bottled,

Added 1 Table Spoon of sugar to each bottle.

2 weeks later, chilled and surved

Result was a plesent dry sparkling lemonade, at 19% Alc/Vol. it was very drinkable and the Alcohol content did not contribute to much taste. Really just a crisp fresh dry bottle of lemonade.

 

[chriscraig]

I just used the OP's recipe (except with regular lemonade instead of pink). I hope it works out.

The lemonade concentrate that had sodium citrate, but I don't think that will have an effect on the fermentation. I decided to slowly acclimate the yeast (EC-1118) to the lemonade a tablespoon at a time over about 3 or 4 hours. There was still a foam at the top of the starter at the end of it all.

I used about 5 teaspoons of yeast nutrient before I pitched the yeast starter, but after about 4 hours, I noticed that there was quite a bit of sediment. I'm going to stir it back in now, but I hope everything works out.

Any comments on my choice of yeast?

 

[skx]

i mixed up a 3 Gal batch of hard lemonade
Used 5 cans lemonade concentrate, 1 lbs amber malt extract, 1 lbs sugar.

Kegged it up after fermentation stopped and force carbed.

Poured a glass, and the smell is too high on the Sulfer to be drinkable. The taste isn't too bad if you plug your nose tho. Any thing that may help with the smell?

I have pulled it from the fridge to let sit for a while to see if that helps.

 

[chriscraig]

What would cause the sulfer smell? You just used regular granulated sugar?

 

[skx]

used granulated cane sugar

 

[MeadWitch]

Dang it Orfy...I know I'm a picky eater, but I have to tell you that I can not recognize anything on that plate except the catsup...and I don't even like that.

I'm guessing that's taters under the catsup, but I could be wrong.

Looks like fried tofu to me, but I could be wrong as well.

 

[manhattanksbrewer]

sounds like somethin id like to try making

 

[declue2]

Can you use splenda as a low cal. option? My wife wants the "lite" version.

 

[SirVesa413]

Huge lemon tree and not down with dme. Going to put some effort into making an allgrain hard lemonade that tastes great.a good one should have amazing panty dropping potential.