- Jun 4, 2006
- Reaction score
- UP/Snowbird in Florida
I'd suggest just following the original recipe, which is pretty foolproof if you follow the instructions. The sugar is for boosting the ABV.
You can do it multiple ways and still get good results.... you can use various types of yeast and still get good, albeit slightly different results. Pick one method and try it and see if you like it. A lot of it comes down to personal preference and what "works" for you.sorry to keep bring this up in this thread but everyone keeps throwing in parts and its kinda hard to follow. basically what i have to do is have an amount of lemonade that i want. put it into the fermenter. I get confused at this point. So do i add sugar for sweetness or fermentation so basically if i have drinkable do i still add more sugar at this point? Now do i add all the yeast or do i add a little bit per day. Or do i add all the nutrient at once and a little yeast per day. now once the gravity is around 1.00 i add potassium sorbate and back sweeten so it's not super tart. do i basically have the main idea the biggest part I'm confused with is how to add the yeast and nutrient and also what type of yeast should i use.
Yep - ideally, you would want the least amount of "flavor" coming from the DME. Its just there to help get the yeast really going and provide a slight amount of body (at least as far as I know - Yooper or others may have more to add).Thanks that helps a lot but what type of dme do you use. Do you use the extra light thats what i assume.
If the cap fits tightly (no air entering), it'll keep a long time. Definitely long enough for the Fourth of July.I plan on making this ahead of time for a 4th of July party and bottling it in 1 gallon jugs with a screw on cap. How long do you think it would keep like this?
On the day of the party I would just pour from the jugs into a dispenser and maybe sweeten it the day of the party?? We have these cool dispensers that we got at Sam's Club during the summer that are two pieces. The main part holds the beverage and has a spout for dispensing and it sits on a bowl shaped stand that you put ice in to keep the beverage cold without watering it down.
Here is the dispenser...we've used it primarily for Trash Can Margaritas: http://www.samsclub.com/sams/shop/product.jsp?productId=198812&navAction=
Or search their site for "Unbreakable Beverage Dispenser" if link is dead
Whew that's dry! Thanks foe the advise! Yours looks very clear too!i serve mine at my usual beer pressure of 10 -12.
most times i bottle from the keg as this is a drink i share a lot of.
last few batches i have left out the DME and just use sugar and lemonade conscentrate.
let it ferment out, stabalize with sorbate and campden back sweeten with a can of concentrate an force carb.
pic shows why i backsweeten
70-80 is fineThis looks amazing and Id love to give it a try. I just have a few quick questions--
What temperature do you recommend fermenting it at? I cant really maintain anythign lower than 70 degrees F right now but I in about a month once it cools off Ill be able to do that.
In your opinion is it better carbonated or uncarbed?
Is there a non-fermentable sugar you could recommend for sweetening it.
Edit: Also, what sugar do you normally use? Granulated white sugar or dextrose (corn sugar)??
Thanks for the reply! I'm so new to this that it makes my head spin! I did learn how to use my hydrometer off this recipe and calculate ABV though so I'm headed in the right direction.If you add the premixed lemonade, make sure that you use some campden tablets or sorbate to stop the fermentation. Just say no to bottle bombs
I may do a Limeade - Hard Limeade with a couple of cherries on the fourth of july !Anyone tried this recipe with different juice variations with any success?
I'm thinking pink lemonade, limeade etc.
Just for the record, the recipe as is is fantastic!