Hard Lemonade

[gunhaus]

1.080 nominal OG. As for how long = as long as it takes! Not to be facetious, but it does seem to vary some. I have had it done in 5-6 days easy. I have had it take two weeks. Seems like the yeastie beasties will do what ever they feel like in all that acid. I have a batch right now, that is 7 days in and it is 1.030ish. I expect to be there in a couple days. It is for a party coming up quite soon, and i am going to simply add some campden and sorbate to the fermentor and stick it in the fridge and serve it right from the spigot - Experience says there won't be any left to bottle after the shindig.

 

[bmd2k1]

1.080 nominal OG. As for how long = as long as it takes! Not to be facetious, but it does seem to vary some. I have had it done in 5-6 days easy. I have had it take two weeks. Seems like the yeastie beasties will do what ever they feel like in all that acid. I have a batch right now, that is 7 days in and it is 1.030ish. I expect to be there in a couple days. It is for a party coming up quite soon, and i am going to simply add some campden and sorbate to the fermentor and stick it in the fridge and serve it right from the spigot - Experience says there won't be any left to bottle after the shindig.

Most excellent! Would love to snag one of those tilt units to track SG & temp...hard time justifying cost at this point. Trying to understand fermentation rates given different variables...is kinda like juggling jello...lol.

Cheers & Party On! [emoji111]

 

[bmd2k1]

1.080 nominal OG. As for how long = as long as it takes! Not to be facetious, but it does seem to vary some. I have had it done in 5-6 days easy. I have had it take two weeks. Seems like the yeastie beasties will do what ever they feel like in all that acid. I have a batch right now, that is 7 days in and it is 1.030ish. I expect to be there in a couple days. It is for a party coming up quite soon, and i am going to simply add some campden and sorbate to the fermentor and stick it in the fridge and serve it right from the spigot - Experience says there won't be any left to bottle after the shindig.

2weeks into this first batch using S04 and SG has gone from 1.082 to 1.041. Airlock activity every 30ish secs. Wondering if I need to add more yeast nutrient? (Put 6tsp in 6gal batch originally but didn't use any yeast energizer)

Swirling Speidel the last couple days...seems to have helped [emoji12]

Cheers[emoji111]

 

[bmd2k1]

1.080 nominal OG. As for how long = as long as it takes! Not to be facetious, but it does seem to vary some. I have had it done in 5-6 days easy. I have had it take two weeks. Seems like the yeastie beasties will do what ever they feel like in all that acid. I have a batch right now, that is 7 days in and it is 1.030ish. I expect to be there in a couple days. It is for a party coming up quite soon, and i am going to simply add some campden and sorbate to the fermentor and stick it in the fridge and serve it right from the spigot - Experience says there won't be any left to bottle after the shindig.

My S04 ferment seems to be taking much longer than yours do for a similar OG (1.082)....so I'm curious what the diffs might be....hmmm.

What temp is ur room at?
Single S04 pak?
How much yeast nutrient do ya use?
Do ya use yeast energizer too? How much?
What kinda tunes do ya jam whilst fermenting? [emoji41][emoji12][emoji111]

Cheers & Happy Memorial Day[emoji631]

 

[gunhaus]

Last first - Pearl Jam - Metallica - Nick Cave - Clairy Browne - and of course Stevie Ray Vaughn (Because i don't give a damn WHAT Tim Wilson says - Stevie Ray NEVER missed a note.)

I actually don't use any. I start my yeast in a solution of sugar water and some concentrate, and I gradually build up the level of concentrate over about three days. With EC-1118 I just pitch it and forget it.

Single pack.

Room temp - even a little warm. My current batch was probably rocking along in the 70 -75 range.

I have to admit this is NOT a ferment i put a lot of scientific endeavor into! This is my set it and forget it critter. What's it down to now, and how does it taste? If it stalls out but tastes good drink it. The numbers you have above put it at 5.3 -5.5 ABV that'll get ya swimmy. If it is still going down - let her go! I've had great luck with this - but if you read through those two links above you'll find fellers who have it take 2 months or so to get from A-B. If it stalls out for real, and is too sweet; pucker it up some - Some real lemon will tart things up nice.

I wish I could get all technical and high fallootin with my advice, but i don't have much of that kind for this beverage! It is kind of sweet tart kid stuff that my wife, kid, and nephews really like, and the sort of thing I gravitate to from time to time when the really juvenile voices in my head need to cut loose and bark at the moon - if ya fallow me.

 

[bmd2k1]

Last first - Pearl Jam - Metallica - Nick Cave - Clairy Browne - and of course Stevie Ray Vaughn (Because i don't give a damn WHAT Tim Wilson says - Stevie Ray NEVER missed a note.)

I actually don't use any. I start my yeast in a solution of sugar water and some concentrate, and I gradually build up the level of concentrate over about three days. With EC-1118 I just pitch it and forget it.

Single pack.

Room temp - even a little warm. My current batch was probably rocking along in the 70 -75 range.

I have to admit this is NOT a ferment i put a lot of scientific endeavor into! This is my set it and forget it critter. What's it down to now, and how does it taste? If it stalls out but tastes good drink it. The numbers you have above put it at 5.3 -5.5 ABV that'll get ya swimmy. If it is still going down - let her go! I've had great luck with this - but if you read through those two links above you'll find fellers who have it take 2 months or so to get from A-B. If it stalls out for real, and is too sweet; pucker it up some - Some real lemon will tart things up nice.

I wish I could get all technical and high fallootin with my advice, but i don't have much of that kind for this beverage! It is kind of sweet tart kid stuff that my wife, kid, and nephews really like, and the sort of thing I gravitate to from time to time when the really juvenile voices in my head need to cut loose and bark at the moon - if ya fallow me.

...[emoji111]

and great ode to Ozzy!

 

[gunhaus]

I saw brown haired Ozzy Before he and Sabbath parted ways the first time. Then I saw blonde haired Ozzy in Tampa Fl in 81, and again at Castle Farms, in Michigan in I think 82. Does that make me old?

 

[bmd2k1]

I saw brown haired Ozzy Before he and Sabbath parted ways the first time. Then I saw blonde haired Ozzy in Tampa Fl in 81, and again at Castle Farms, in Michigan in I think 82. Does that make me old?

Nadda! Gonna catch the "farewell" gig at Pine Knob in Sept?

...and my batch is fondly being called CrazyTrain Lemonade! [emoji111]

 

[gunhaus]

LOL _ I am hoping so - My oldest son is a huge fan and a head banger and really wants to go - ALL depends on work schedules! CTL I like that. Drink it from a red solo cup and rattle the ice when she runs dry and it'll be just like the intro.

 

[bmd2k1]

LOL _ I am hoping so - My oldest son is a huge fan and a head banger and really wants to go - ALL depends on work schedules! CTL I like that. Drink it from a red solo cup and rattle the ice when she runs dry and it'll be just like the intro.

Lol...luv it....sounds like a CTL drinking plan [emoji41]

My batch is chugging along nicely with basement temps 70-72F in this scorching MI weather...next SG at 3week mark [emoji111]

Thx for the ongoing feedback with my first batch of this bad boy [emoji12][emoji41][emoji631]

 

[gunhaus]

 

[McBrewty131]

Update from original. The red star worked like a champ for 3 weeks finishing at 1.000. I just took it out of fermenter had a very bitter pint and bottled the rest for carbing. Not going to sweeten this batch but maybe the next. I used the yeast slurry to start some lemon lime type. I'll look into back sweetening a bit. Any advice?

 

[bmd2k1]

Update from original. The red star worked like a champ for 3 weeks finishing at 1.000. I just took it out of fermenter had a very bitter pint and bottled the rest for carbing. Not going to sweeten this batch but maybe the next. I used the yeast slurry to start some lemon lime type. I'll look into back sweetening a bit. Any advice?

I'm looking to stop my S04 batch in the 1.01 - 1.02 range....via cold crash & rack back into 1gal jugs...just like I do my ciders. Will probably add some fruit juice concentrates to a few...as I like a variety of flavors.

Cheers & good luck

 

[bmd2k1]

1.080 nominal OG. As for how long = as long as it takes! Not to be facetious, but it does seem to vary some. I have had it done in 5-6 days easy. I have had it take two weeks. Seems like the yeastie beasties will do what ever they feel like in all that acid. I have a batch right now, that is 7 days in and it is 1.030ish. I expect to be there in a couple days. It is for a party coming up quite soon, and i am going to simply add some campden and sorbate to the fermentor and stick it in the fridge and serve it right from the spigot - Experience says there won't be any left to bottle after the shindig.

How'd this batch finish up for ya? CTL rocking it? [emoji41][emoji111]

 

[bmd2k1]

At the 3week mark my batch is at SG 1.023 (ABV ~7.73%) - another day or so & will toss in fridge to cold crash. Getting airlock bubbles in low teens secs.

[emoji111]

 

[KTbrew]

A friend of mine makes several variations of hard lemonade at his brewery in SoCal. He did quite a few trial and error experiments in order to come up with a good process. Here's the trick, Start with sugar water. I think he was mixing up the lemonade concentrate half strength and adding pureed green apples for yeast health. He stopped the fermentation by cold crashing around 1.025 leaving it somewhat sweet, then adding the rest of the concentrate. He was fermenting with Nottingham ale yeast.

I have done this myself many times and have experimented quite a bit. Nottingham ale yeast and ec-1118 tend to work well. You can do a staggered addition of DAP as well. If your going to put it on tap like I do and drink it fresh then stay away from nutrient like Fermaid K or you will taste it in the product.

Recently I've been experimented with making a double strength batch, fermented with ec-1118 and diluting it in half with a mixture of water, sugar and flavor. I feel that this method has yielded results that most closely resemble commercial hard lemonade type products with no yeast character or off flavors. This method allows you complete control of flavor and the ability to experiment with flavors. I like mine a little less sweet than most hard lemonades. You can work with fresh quality lemons or powered lemonade mix if you want. Margarita hard lemonade can be amazing and tropical flavors are great. I've been contemplating a key lime pie variation lately.

I have been kegging it and keeping it cold without stabilizing with sorbate. If you don't have the ability to keep it cold you will need to stabilize and drink it still which is something that I wouldn't do because I don't think it would be very tasty.

 

[bmd2k1]

A friend of mine makes several variations of hard lemonade at his brewery in SoCal. He did quite a few trial and error experiments in order to come up with a good process. Here's the trick, Start with sugar water. I think he was mixing up the lemonade concentrate half strength and adding pureed green apples for yeast health. He stopped the fermentation by cold crashing around 1.025 leaving it somewhat sweet, then adding the rest of the concentrate. He was fermenting with Nottingham ale yeast.

I have done this myself many times and have experimented quite a bit. Nottingham ale yeast and ec-1118 tend to work well. You can do a staggered addition of DAP as well. If your going to put it on tap like I do and drink it fresh then stay away from nutrient like Fermaid K or you will taste it in the product.

Recently I've been experimented with making a double strength batch, fermented with ec-1118 and diluting it in half with a mixture of water, sugar and flavor. I feel that this method has yielded results that most closely resemble commercial hard lemonade type products with no yeast character or off flavors. This method allows you complete control of flavor and the ability to experiment with flavors. I like mine a little less sweet than most hard lemonades. You can work with fresh quality lemons or powered lemonade mix if you want. Margarita hard lemonade can be amazing and tropical flavors are great. I've been contemplating a key lime pie variation lately.

I have been kegging it and keeping it cold without stabilizing with sorbate. If you don't have the ability to keep it cold you will need to stabilize and drink it still which is something that I wouldn't do because I don't think it would be very tasty.

Cool stuff......adding kegs is my next project! [emoji111] Looking forward to this maiden voyage batch...tasted great today...albeit tad bit sweet still at 1.023

 

[user 30639]

I did this recipe a while ago and it was a huge hit.

https://www.homebrewtalk.com/forum/threads/full-hard-lemonade-recipe.348811/#post-4346331

 

[bmd2k1]

Cold crashed at 1.016 [emoji111]

Racked back into 1gal containers & will be adding some 100% fruit juice concentrates (no H20) to a few.

Cheers & thanks for the great feedback [emoji111]

 

[bmd2k1]

This is some very tasty stuff....even on the tart side at SG almost 1.02

Will definitely make again...probably go straight lemonade concentrate next time...no lime.

 

[bmd2k1]

...my first batch of CrazyTrain Hard Lemonade...

...the last half gal was basically sediment

Cheers!
[emoji111]