Light Lemonade Mead

[gfinockio]

My second batch turned out really well - and super strong, apparently.

 

[mindiB]

Its been 3 months and this is quite good I work at a winery and brought some for everyone to try and they loved it think I'm guna make more since work donates bottles and corks I think this next time it will be raspberry lemonade

 

[smileyak87]

I have a pink lemonade version going right now. It smells awesome. But I agree a raspberry version would be awesome

 

[mindiB]

Think I'm guna try a lemon raspberry cider first I've got orange passion guava cider going right now its fantastic

 

[ElDochart]

Just finishing my first batch of this up now. Had it fermenting for two weeks, and found that it was pretty much finished. At this point, it was still smelling very yeasty, and had a more pronounced alcoholic flavor. It's been racked, with the zest from 2 lemons, for 3 days now, and it has really mellowed out beautifully. It is super light tasting, and just a little tart, with a wonderful lemon flavor, and I'll be bottling it soon.

OG: 1.060
FG: .995
ABV: 8.53

I used a Savignon Blanc yeast, instead of the Latvin one used in the original recipe. Maybe this is why the ending ABV was a little lower? Either way, it's turning out to be a very tasty mead, thanks for the recipe!

 

[Hopinista]

Mine is going on 3 months in the bottle. I added 2 pounds :f fresh Meyer lemons and used redstar premier cuvee. It's very dry and highly carbonated, it's excellent and looks just like champagne, I love it!

 

[rockydog101]

Hi all,

I made this. It's been sitting for almost two months. Has a nice flavor.

Question: Should this be stabilized and put into wine bottles, or lets say add a can of frozen lemonade concentrate and put into beer bottles and let it carb up?

 

[rowsdower44]

Hi all,

I made this. It's been sitting for almost two months. Has a nice flavor.

Question: Should this be stabilized and put into wine bottles, or lets say add a can of frozen lemonade concentrate and put into beer bottles and let it carb up?

It's really up to what you prefer. All the times I have made it, I have stabilized it and put it into wine bottles. In this way, it reminds me of a dry white wine with a lemon taste. If you like sparkling mead, you can definitely carb it into beer bottles.

 

[ctufano]

i am gonna talk to my wife about this. id be interested in trying. i like lemonade. hate wine. may like this ;P

 

[KageBrew]

Just check on this batch... Bit it looks like it's separated... The op recipe has been in the fermenter for about 2weeks and its got what looks like a huge yeast cake on the bottom. But little to no foam on top... Should I gently mix it up to get the particles floating around?

 

[rowsdower44]

Just check on this batch... Bit it looks like it's separated... The op recipe has been in the fermenter for about 2weeks and its got what looks like a huge yeast cake on the bottom. But little to no foam on top... Should I gently mix it up to get the particles floating around?

No, that's natural. Yeast, trub, etc. fall to the bottom when fermentation is over. Take a gravity reading to verify that fermentation is complete.

 

[KageBrew]

Thank you all who are still watching this thread!

Its been about a month since this brew has been in the fermentor for me. I want to transfer the mead to a secondary to help clear it up some. How low should I let my SG get before I transfer?

It started at 1.071.
After checking it last night it is at 1.020.

The OP said it should get to be as low as 1.000, and nothing was said about transferring it.

Any help here would be great!!

 

[rowsdower44]

How low should I let my SG get before I transfer?

You should wait until fermentation is complete before transferring. If you used D47 yeast, you should get down to 1.000.

 

[KageBrew]

You should wait until fermentation is complete before transferring. If you used D47 yeast, you should get down to 1.000.

Awesome. Thanks for the reply!
I did use D47 with 5.5# of honey, 2# corn sugar and 4 tubes of lemonade.

 

[WisePrey]

Walmart didn't have the Minute Maid "premium" Lemonade, so I just grabbed 4 cans of the Walmart frozen lemonade. Checked online and it looks like they both have the same ingredient list.

Edit - Have another question, no new posts so just adding it on here

Does the yeast settle on the bottom of meads like it does with beer? I think this is something that I will always want to have around and am curious if I can just rack a new batch of this right on top of the old yeast and be good to go?

Actually planning to make a regular lemonade and then do a batch using a flavored lemonade (probably strawberry).

Thanks!

 

[CKuhns]

A bit late but saw non-one replied. Yes Yeast settles out as lees in Mead. Rack off lees in secondary if > 1/4 to 1/2 inch. Many yeasts will throw some off flavors if left too long. I never allow to sit on the lees for more than 30 days or so. (Others have differing opinions and as i said some lees throw off flavors some throw nice flavors. D47 IMO can go a bit longer.)

 

[homebrewer_99]

I'm surprised this is still making the rounds.

I apologize for not replying to your questions, but the truth is I haven't even been on HBT for years.

I'm not really back now...just doing some searching for a couple of recipes.

As for the sweetness, I used some potassium sorbate to stop fermentation before backsweetening and bottling.

 

[Wovensummers]

Just started a gallon batch tonight with raspberry lemonade. Excited to try it. Thanks for the recipe.

 

[homebrewer_99]

I just got a "Like" notice for this thread today and thought I'd revisit it.

After reading through many of the comments I got curious about how many bottles I had left of this batch from 2009. I have 3. Two 1/2 gal jars (brown glass) and 1 750ml bottle (clear glass).

This batch was bottled in August 2009, making it 8 years and 9 months old. It has also never been chilled.

The picture above was taken with a flash so it looks darker than it really is.

The picture below was taken without a flash and shows it's true color:

This mead has a very light nose and body, it's held on to it's citrus flavor and has a hint of honey present on the tongue. IMO, this is one FANTASTIC tasting wine. I would not mind paying $40 for a bottle of this off the shelf.

After a glass of this I'm thinking it's (way past) time I make another batch.

OK, now I only have 2 bottles left...

 

[Deb]

I just got a "Like" notice for this thread today and thought I'd revisit it.

Hey, HB Bill.

I just started getting into making mead and I’m going to modify these instructions for part of the batch to make a lavender lemonade mead. I’m debating on adding some Lavender extract that I have for my Kombucha or going with some fresh flowers a week before bottling. I’m really excited about this. Thanks so much for posting this recipe and for checking in from time to time.

 

[homebrewer_99]

Hey, HB Bill.

I just started getting into making mead and I’m going to modify these instructions for part of the batch to make a lavender lemonade mead. I’m debating on adding some Lavender extract that I have for my Kombucha or going with some fresh flowers a week before bottling. I’m really excited about this. Thanks so much for posting this recipe and for checking in from time to time.

You're welcome. I don't get back here often either so if you have any questions email me at: [email protected].
I'm in the Central Time and usually up until 1 AM. So, if something pops into your brain at 11 PM I'm still awake to help.

On the flip side...SOME DAYS...8:30 AM finds me still in bed.

 

[Joemomma]

Started a batch based on this recipe last night. Fermenting away and smells great!

I deviated from OP by using 6# local clover honey (lhbs only had 3# containers) and 5 lbs dextrose.

Can’t wait to keg and carb! Been looking to make a good summer beverage besides beer & apfelwein ... hopefully this is it!

Cheers,
Joe

 

[Joemomma]

View attachment 613629

Started a batch based on this recipe last night. Fermenting away and smells great!

I deviated from OP by using 6# local clover honey (lhbs only had 3# containers) and 5 lbs dextrose.

Can’t wait to keg and carb! Been looking to make a good summer beverage besides beer & apfelwein ... hopefully this is it!

Cheers,
Joe

Fermentation is still going strong after 2 weeks. I don’t typically ferment on the kitchen island so it’s been neat to watch the process unfold each day.

 

[evolutionary]

Made a month ago today - same as original post except swapped out one frozen lemonade for a limeade. Used 2 packs EC-1112 and didn’t rack to secondary.
Super clear so far and down from 1.097 to 0.998. Ran at 66-68 degrees the entire time.

wow - thanks for this - our first non-cider and non-beer attempt and already great and clear. Plan on keeping half still and carbonating half.