SueMac
Well-Known Member
Also posted this in the Good Hard Lemonade but since thread has been around for awhile, wasn't sure if I'd get a response...
Started a Hard Limeade last night. As this is my 2nd attempt, only made a 1 1/2 gallon batch this time. Thanks to Yooper for the hard lemonade recipe this is based on:
2 cans Minute Maid Limeade
3 cups cane sugar
1 tsp Yeast Nutrient
1 tsp Yeast Energizer
Champagne Yeast
1 1/2 gallon Bottled water
1. Thaw limeade cans in pot with hot tap water.
2. Boil 2 pints water and slowly pour in 3 cups of sugar. Stir until dissolved. Take off heat.
3. Empty thawed limeade into clean primary. Rinse cans with bottled water and pour into primary. Keep adding water to 1 gallon mark. Stir.
4. Add water/dissolved sugar mix. Stir. Add water to 1 1/2 gallon mark. Stir, stir, stir... Check temperature.
5. Take hydrometer reading. (my SG was 1.072)
6. Add nutrient, stir. Add energizer, stir, stir, stir.
7. Add yeast. I just pitched right on top. (I didn't have a problem getting it going last time.) Covered over with lightweight dish towel.
This morning: Bubbling away happily!
NOTES:
The last batch I made tasted more like lime wine - just not good! I carbed it with corn sugar and while it took awhile, darn it carbed well! The last batch also had extra light DME and I back flavored with several packets of True Lime. This recipe is a lot more basic so I figured I'd start here and tweak... I only made this small batch because I ended up dumping the other one (6 gallons!) even after individually sweetening bottles,adding flavorings, etc. - it was just gross!
So my current plan:
Let ferment in primary until "head drops" and then rack to 1 gallon jug with airlock. Let sit until FG reached (going for 1.000 or under). Rack 1/2 to primary:
One batch: Backsweeten with about 1/4-1/2 can of limeade. Add sugar, if needed. Bottle to beer bottles and cap. After 2 weeks, check for carbonation.
Other batch: Stabilize with k-meta and pot sorb. Backsweeten with limeade and raspberry beer flavoring - 1/4-1/2 can limeade and maybe 1 TBSP rasp flavoring (will flavor to taste). Bottle in 1/2 gallon jug and refrigerate.
My husband and his cousin go through a lot of Mike's Hard Limeade (lovingly called "Greenies") during the summer up the lake. Your input, suggestions, etc would be greatly appreciated. I'll let you know how the batches turn out...
Started a Hard Limeade last night. As this is my 2nd attempt, only made a 1 1/2 gallon batch this time. Thanks to Yooper for the hard lemonade recipe this is based on:
2 cans Minute Maid Limeade
3 cups cane sugar
1 tsp Yeast Nutrient
1 tsp Yeast Energizer
Champagne Yeast
1 1/2 gallon Bottled water
1. Thaw limeade cans in pot with hot tap water.
2. Boil 2 pints water and slowly pour in 3 cups of sugar. Stir until dissolved. Take off heat.
3. Empty thawed limeade into clean primary. Rinse cans with bottled water and pour into primary. Keep adding water to 1 gallon mark. Stir.
4. Add water/dissolved sugar mix. Stir. Add water to 1 1/2 gallon mark. Stir, stir, stir... Check temperature.
5. Take hydrometer reading. (my SG was 1.072)
6. Add nutrient, stir. Add energizer, stir, stir, stir.
7. Add yeast. I just pitched right on top. (I didn't have a problem getting it going last time.) Covered over with lightweight dish towel.
This morning: Bubbling away happily!
NOTES:
The last batch I made tasted more like lime wine - just not good! I carbed it with corn sugar and while it took awhile, darn it carbed well! The last batch also had extra light DME and I back flavored with several packets of True Lime. This recipe is a lot more basic so I figured I'd start here and tweak... I only made this small batch because I ended up dumping the other one (6 gallons!) even after individually sweetening bottles,adding flavorings, etc. - it was just gross!
So my current plan:
Let ferment in primary until "head drops" and then rack to 1 gallon jug with airlock. Let sit until FG reached (going for 1.000 or under). Rack 1/2 to primary:
One batch: Backsweeten with about 1/4-1/2 can of limeade. Add sugar, if needed. Bottle to beer bottles and cap. After 2 weeks, check for carbonation.
Other batch: Stabilize with k-meta and pot sorb. Backsweeten with limeade and raspberry beer flavoring - 1/4-1/2 can limeade and maybe 1 TBSP rasp flavoring (will flavor to taste). Bottle in 1/2 gallon jug and refrigerate.
My husband and his cousin go through a lot of Mike's Hard Limeade (lovingly called "Greenies") during the summer up the lake. Your input, suggestions, etc would be greatly appreciated. I'll let you know how the batches turn out...