Hello!
I am working on a lemonade recipe and i would love to have several types, (strawberry lemonade, blueberry lemonade, etc) I want to have a summer BBQ (yes im planning WAY ahead) and have my 3 mr beer kegs full of different lemonades. so i dont need it carbed.
My question is this,
Could i just make a hard lemonade, and because I dont want to carb, kill the yeast by either cold crashing or chemicals, and then backsweeten with the flavor concentrate that i want to add? would that give enough flavor to both sweeten and make it a distinguishable flavor.
I plan on only using the mr beer supplies to serve as spigots for the different flavors so i'd like to brew all of the lemonade in my 5 gal carboy (or 2), But would this produce a sweet hard lemonade with different flavors?
I am working on a lemonade recipe and i would love to have several types, (strawberry lemonade, blueberry lemonade, etc) I want to have a summer BBQ (yes im planning WAY ahead) and have my 3 mr beer kegs full of different lemonades. so i dont need it carbed.
My question is this,
Could i just make a hard lemonade, and because I dont want to carb, kill the yeast by either cold crashing or chemicals, and then backsweeten with the flavor concentrate that i want to add? would that give enough flavor to both sweeten and make it a distinguishable flavor.
I plan on only using the mr beer supplies to serve as spigots for the different flavors so i'd like to brew all of the lemonade in my 5 gal carboy (or 2), But would this produce a sweet hard lemonade with different flavors?