Hard Lemonade

[DaveDiamond]

This is a recipe in progress as it has not fully fermented out yet after two weeks. It started at 1.045, which at 1.000 gives a possible 5.91%, but it's still at 1.010, giving 4.59%, a great strength for me as it's the same as the Pale Ale I've been drinking for decades. As it is now it tastes great, I've made no tweaks. I've carbonated it with a Sodastream and it's a perfect Pub Squash as is. If I can I will leave the other 3 litres to ferment out further and then backsweeten and bottle it to carb it, but I make no promises! I will be repeating this recipe, so I'll update this thread as I go, and add it to the recipe forum once trials are completed. This is the first brew I've made where the entire extended family (Father's Day today) has been impressed and congratulated me, and the first one I've been impressed with myself bar the Hard Orange, but this is far far better. So if you're a beginner get this in asap!

In 3 litres-
300g White Sugar
125ml Lemon Juice (I used pasteurised juice from the supermarket, no preservatives)
1/2 tsp DAP
1/2 tsp Wine Nutrient
2g Philly Sour Yeast
Spring Water

2 weeks later and I'm drinking it, no new alcohol smell, no funky smells or tastes at all, just lemonade. My daughter said it's better than the Hard Rated lemonade she buys which I've just checked and found out is 6% but $125 for a carton of 24 cans!

Do ya self a favour!

Edit - it's now 4 hours later and that first 3 litres is gone, I doubt the other one will last long enough to find out if it stalled or was just going slow, it's just too drinkable as it is right now! I can't bottle carb it though, so I will repeat the recipe, perhaps adding more nutrients to one batch but just giving another more time.

Edit 2 - I checked the other 3 litre bottle, exact same method and ingredients, right next to the other one the whole time and it's dry, 1.000, 5.91%. The other one was bubbling away steadily for over a week, this one was the slow one.

To bring sweetness up by 10 points, add 29 grams of sugar per litre. eg, 1.000 to 1.010 SG

 

[Kickass]

Skeeter Pee (country wine made of lemons) is tried and true. I make a batch every winter so it’s ready to drink when summer rolls around.

This improves exponentially in flavor and smoothness if you can give it about 6 months to condition before packaging.

 

[Maylar]

1. Mix up your favorite lemonade
2. Add 6% PGA
3. Keg it

 

[DaveDiamond]

1. Mix up your favorite lemonade
2. Add 6% PGA
3. Keg it

I'd like to, but we don't get the frozen concentrates I see in recipes, the closest thing would be lemon cordial or perhaps a Sodastream flavouring. Mixing up your favourite Lemonade is not really a thing here. Plus the cheapest Vodka I can find in a quick search is $46 a litre, this works out to about $1.
This is going to save me a lot on beer, and the wife and kids like it too! I'm pretty content with sticking to this one.

 

[DaveDiamond]

Skeeter Pee (country wine made of lemons) is tried and true. I make a batch every winter so it’s ready to drink when summer rolls around.

This improves exponentially in flavor and smoothness if you can give it about 6 months to condition before packaging.

Yeah, I don't think this lot is getting another 6 hours! Half I drank last night, the other 3 litres is currently cooling down in the freezer, I'm thirsty!
I found the trick to using a Sodastream is having the Cider, Lemonade or whatever is having it cold, to the point where a bit of ice has started forming. Saves waiting!

 

[Kickass]

6 hours, 6 months. I suppose it’s all the same if you like what you’re drinking.

 

[DaveDiamond]

6 hours, 6 months. I suppose it’s all the same if you like what you’re drinking.

Yeah, it's pretty good, gone now but I started another 9 litres while drinking the first. I'm wondering if the Lactic Acid produced by the Philly Sour takes the edge off the Citric Acid without waiting for it to be converted to lactic acid as it would be during aging. Not really sure on that. I had read that Malic Acid is converted to Lactic Acid when aging Cider though, part of the reason I bought Philly Sour, the other being it was in the high temperature yeast section.
I'm only putting 40 ml of lemon juice per litre but it still has a very strong lemon flavour, you wouldn't want more.
I bought some Lime Juice today, I might experiment with a blend, but I'm pretty happy with it as is.