@ThirstyPawsHB has a jalapeño/mango variant that is very good too, but I don’t have the details to make that version.
Raspberry Hard Lemonade
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Mangos were a popular variant. Just mimic raspberry version but with frozen mangoes and Extract. Mangos are a lighter in flavor also.
I've done a hard Limeade, jalapeno, pineapple juice which came out decent. I added vanilla to it for some added uniqueness.
The bucket I did the jalapeno in I next used for a pale ale. It came out with some jalapeno essence. Super good.
I've done a hard Limeade, jalapeno, pineapple juice which came out decent. I added vanilla to it for some added uniqueness.
The bucket I did the jalapeno in I next used for a pale ale. It came out with some jalapeno essence. Super good.
OP
OP
My current batch has been in the fermenter for 10 days and is just about done fermenting. It's now down to 1.001 with 97.5% attenuation according to my Rapt Pill. It's dropped a half a point in the past 16 hours, so I'll let it go another day or two before I rack it to secondary and add the raspberries. Won't be long now....
This is probably the place to point out that not all lemonade concentrates are created equal.
When I made my batch I used Great Value lemonade concentrate from Walmart. It is "33% reduced sugar," with Stevia added. Of course, Stevia adds no fermentables, though it adds sweetness. Checking the Great Value label, it shows 19g total sugars for 2 fl. oz. concentrate. Not exactly the best reviews for flavor, either. Hindsight. My RHL tastes good, but I'm thinking I can do better next batch.
Old Orchard is similar to Great Value, with the same 19g sugar per 2 oz of concentrate. Stevia is added to bump up sweetness in this one, as well. Maybe it has better flavor, though I've never tried it and probably won't.
Minute Maid costs more than the above 2 brands, but has more sugar and no Stevia. It shows 27g total sugars per 1.5 fl. oz. serving of concentrate (which includes HFCS, though I doubt the yeast care). Scaled up to a 2 oz serving, this comes out to 36g total sugars, much greater than the 19g in each of the above offerings.
Those are just a few brands I find near me. No doubt there are other store brands to look at, YMMV. It pays to read those labels before buying, something I didn't do.
When I made my batch I used Great Value lemonade concentrate from Walmart. It is "33% reduced sugar," with Stevia added. Of course, Stevia adds no fermentables, though it adds sweetness. Checking the Great Value label, it shows 19g total sugars for 2 fl. oz. concentrate. Not exactly the best reviews for flavor, either. Hindsight. My RHL tastes good, but I'm thinking I can do better next batch.
Old Orchard is similar to Great Value, with the same 19g sugar per 2 oz of concentrate. Stevia is added to bump up sweetness in this one, as well. Maybe it has better flavor, though I've never tried it and probably won't.
Minute Maid costs more than the above 2 brands, but has more sugar and no Stevia. It shows 27g total sugars per 1.5 fl. oz. serving of concentrate (which includes HFCS, though I doubt the yeast care). Scaled up to a 2 oz serving, this comes out to 36g total sugars, much greater than the 19g in each of the above offerings.
Those are just a few brands I find near me. No doubt there are other store brands to look at, YMMV. It pays to read those labels before buying, something I didn't do.
jcfontario
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Very interesting. Thanks for sharing. I’ve always used the great value brand from Wally World. I’ve never checked the OG. Just assumed it would be as advertisedThis is probably the place to point out that not all lemonade concentrates are created equal.
When I made my batch I used Great Value lemonade concentrate from Walmart. It is "33% reduced sugar," with Stevia added. Of course, Stevia adds no fermentables, though it adds sweetness. Checking the Great Value label, it shows 19g total sugars for 2 fl. oz. concentrate. Not exactly the best reviews for flavor, either. Hindsight. My RHL tastes good, but I'm thinking I can do better next batch.
View attachment 862117
View attachment 862120
Old Orchard is similar to Great Value, with the same 19g sugar per 2 oz of concentrate. Stevia is added to bump up sweetness in this one, as well. Maybe it has better flavor, though I've never tried it and probably won't.
View attachment 862118
Minute Maid costs more than the above 2 brands, but has more sugar and no Stevia. It shows 27g total sugars per 1.5 fl. oz. serving of concentrate (which includes HFCS, though I doubt the yeast care). Scaled up to a 2 oz serving, this comes out to 36g total sugars, much greater than the 19g in each of the above offerings.
View attachment 862119
Those are just a few brands I find near me. No doubt there are other store brands to look at, YMMV. It pays to read those labels before buying, something I didn't do.
Sweetness, no carb. Not even a whisper when I pop one open. Immediately after bottling I put all of them in the fridge, just to be safe.
Interesting to know about the great-value lemonade -- might be the simplest way to get a semi-sweet hard lemonade and still bottle carb (skipping the sorbate and k-meta, obviously)...
Would this recipe (replacing sugar for dme by gravity points) need yeast nutrient?
Probably not a bad idea. The DME provides some mash byproducts the yeast could use, and taking that out of the recipe, there's not much in the lemonade to provide those micronutrients.
I suppose the Stevia that remains after fermentation would offer some sweetness.
Has anyone tried macerating the berries in some vodka and steeping a week or so before adding to secondary? I'm wondering if that might bring out more raspberry flavor.
OP
OP
I've had a few things getting in my way as far as proceeding on my RHL. It's been in the fermenter for 15 days now and the SG has been sitting at 1.000 for at least a couple days now. Earlier I stuck it in the fridge for a cold crash, and I should be able to rack it to secondary over the raspberries tomorrow.
On a related not it looks like my LHBS is no longer going to carry the 1118 yeast used in this recipe. I'll verify next time I'm there, but it's no longer showing up on their webpage. Instead they've started stocking Cellar Science Bubbly which sounds like it might work.
On a related not it looks like my LHBS is no longer going to carry the 1118 yeast used in this recipe. I'll verify next time I'm there, but it's no longer showing up on their webpage. Instead they've started stocking Cellar Science Bubbly which sounds like it might work.
OP
OP
Ok, latest batch transferred to secondary atop 50oz of raspberries and the potassium sorbate. I put it in the garage fridge for a few days to condition.
I wanted to share a couple of process tweaks that made things easier for me. Even though you probably don't have my exact setup maybe you can incorporate the overall ideas if they make sense in your environment.
First I ditched the rolling pin idea. The bags of raspberries I got this time had too much air, or maybe it was liquid, in them to safely use the rolling pin without risking bursting the bag open and making a mess.
So after cleaning/sanitizing (c/s) my secondary fermenter (a Homer bucket), I just dumped the raspberries in without even smashing them. Instead I went at them in the bucket with a c/s hand held immersion blender. Within seconds I had 50oz of liquid raspberry pulp.
Second, when transferring, I set my 6 gallon fermenter on top of my keezer and put my c/s wilser bag for my 4 gallon kettle, (I use it for biab brewing small batches), inside and gently pushed it down with my auto siphon, I cinched the draw string around the top of my bucket fermenter, clipped the 3/8 inch id hose to the Homer secondary bucket, pumped the auto siphon a couple times and sat back. No hop sack around it, no mesh strainer. So easy. I'll do the same thing in a few days when I transfer off the raspberry pulp and into a keg.
Anyway, maybe this will help somebody.
I wanted to share a couple of process tweaks that made things easier for me. Even though you probably don't have my exact setup maybe you can incorporate the overall ideas if they make sense in your environment.
First I ditched the rolling pin idea. The bags of raspberries I got this time had too much air, or maybe it was liquid, in them to safely use the rolling pin without risking bursting the bag open and making a mess.
So after cleaning/sanitizing (c/s) my secondary fermenter (a Homer bucket), I just dumped the raspberries in without even smashing them. Instead I went at them in the bucket with a c/s hand held immersion blender. Within seconds I had 50oz of liquid raspberry pulp.
Second, when transferring, I set my 6 gallon fermenter on top of my keezer and put my c/s wilser bag for my 4 gallon kettle, (I use it for biab brewing small batches), inside and gently pushed it down with my auto siphon, I cinched the draw string around the top of my bucket fermenter, clipped the 3/8 inch id hose to the Homer secondary bucket, pumped the auto siphon a couple times and sat back. No hop sack around it, no mesh strainer. So easy. I'll do the same thing in a few days when I transfer off the raspberry pulp and into a keg.
Anyway, maybe this will help somebody.
When I made my batch I used a 6 gal glass carboy for primary, then racked into a fermentation bucket for secondary. The tricky part for me was packaging. I bottle, so I had to rack from the secondary bucket to a bottling bucket. It was messy, but I managed to get all but a couple oz. racked. A little spill in the kitchen. Trying to manage an autosiphon with a voile bag wrapped around it while simultaneously keeping the drain hose pointed into a colander atop the bottling bucket was tricky, as I was home alone then and only have 2 hands. And the colander didn't really catch much of the solids.
I know what I'm going to do next time.
I had made this nifty bucket thingy for lautering BIAB. I call it the BIAB Rocket. It sits atop the kettle and holds the grain bag. Why not apply it to lemonade racking?
I plan to use this for racking into the BB. Set it on top, line with a 5 gal Wilser bag and siphon into it. After most of the liquid has been siphoned, I can just pour the rest in, fruit and all. Let it drain a while, then bottle.
I know what I'm going to do next time.
I had made this nifty bucket thingy for lautering BIAB. I call it the BIAB Rocket. It sits atop the kettle and holds the grain bag. Why not apply it to lemonade racking?
I plan to use this for racking into the BB. Set it on top, line with a 5 gal Wilser bag and siphon into it. After most of the liquid has been siphoned, I can just pour the rest in, fruit and all. Let it drain a while, then bottle.
OP
OP
Latest batch, kegged two days ago and is just starting to show some signs of clearing. This batch I back sweetened with only two cups of sugar instead of three. This more tart, less sweet version is a bit more to my liking. I waited a day and the added one ounce of Brewers Best raspberry extract last night to kick up the flavor a little. May still need a bit more. I’ve also been burst carbing it at 25psi for about 48 hours now, and it’s carbing up nicely, though a bit of pulp did make it through to the keg so it’s pouring a little slowly. Perhaps being so aggressive on the immersion blender wasn’t such a good idea. 
Just racked on top of the raspberries. It’s gonna be pretty folks.
All the raspberries have given up their color now… looks kinda gross.
I just started my second batch of lemonade. I'll be making this one with 3 lbs. of frozen wild blueberries and some blueberry flavor extract.
I was off on my temps, though. Last night I sanitized the 3 gallons of topoff water by bringing it to a near boil in a 5 gal kettle and covering it. I set the kettle in my unheated garage, and this morning the water was still about 70F. Oof. I set the kettle in a rubber tub with ice water and started the rest of the process.
I brought 2 gallons of water to about 180 in another kettle, took off the heat and dissolved the sugar. I wanted to make a GF version this time (I have relatives who are gluten-intolerant) so opted not to use malt extract. I used 1 lb corn sugar, and subbed 1 lb. Turbinado for the malt extract.
I mixed in the 10 cans of lemonade concentrate, slightly thawed so it would come out of the cans easier. The mixture was 116F, so I set that kettle in the sink with ice water. I didn't want to mix the liquids and find it too warm to pitch. I got the lemonade mixture down into the 90s and the topoff water below 50. I racked the lemonade into a 6 gallon glass carboy and added the chilled topoff. I added 1/2 tsp wine nutrient in a little sterilized water. The overall temp was about 66F and I pitched a packet of 1118.
OG was 1.052. Fermenter's in my crawlspace (no room in my ferm chamber with another brew fermenting there).
I was off on my temps, though. Last night I sanitized the 3 gallons of topoff water by bringing it to a near boil in a 5 gal kettle and covering it. I set the kettle in my unheated garage, and this morning the water was still about 70F. Oof. I set the kettle in a rubber tub with ice water and started the rest of the process.
I brought 2 gallons of water to about 180 in another kettle, took off the heat and dissolved the sugar. I wanted to make a GF version this time (I have relatives who are gluten-intolerant) so opted not to use malt extract. I used 1 lb corn sugar, and subbed 1 lb. Turbinado for the malt extract.
I mixed in the 10 cans of lemonade concentrate, slightly thawed so it would come out of the cans easier. The mixture was 116F, so I set that kettle in the sink with ice water. I didn't want to mix the liquids and find it too warm to pitch. I got the lemonade mixture down into the 90s and the topoff water below 50. I racked the lemonade into a 6 gallon glass carboy and added the chilled topoff. I added 1/2 tsp wine nutrient in a little sterilized water. The overall temp was about 66F and I pitched a packet of 1118.
OG was 1.052. Fermenter's in my crawlspace (no room in my ferm chamber with another brew fermenting there).
It's been a bit more than 24 hours since I pitched, and no airlock activity. I pitched the EC-1118 direct (no rehydration), which may be the problem, as the yeasties could have been shocked hitting that low pH must. I did add some Wyeast wine nutrient at the pitch.
Here's my dilemma. I'm out of EC-1118, and no LHBS nearby. 1118 is a "killer" strain, so I would have to repitch something that's not susceptible. I have some Cotes des Blancs, but that's killer-sensitive and whatever 1118 is floating around would probably knock that out. I do have a packet of D-47, which is a killer strain--maybe it could work. The D-47 has a 2021 exp. date, but it's been in the fridge the whole time. I'd rehydrate that with some Go-Ferm and see how it goes.
I'll give it another day and if nothing's happening, re-pitch with the D-47.
Here's my dilemma. I'm out of EC-1118, and no LHBS nearby. 1118 is a "killer" strain, so I would have to repitch something that's not susceptible. I have some Cotes des Blancs, but that's killer-sensitive and whatever 1118 is floating around would probably knock that out. I do have a packet of D-47, which is a killer strain--maybe it could work. The D-47 has a 2021 exp. date, but it's been in the fridge the whole time. I'd rehydrate that with some Go-Ferm and see how it goes.
I'll give it another day and if nothing's happening, re-pitch with the D-47.
I’ve done three batches and just did one packet of 1118 each time. Hopefully yours starts to get active around the 48 hour mark. I’ll keep my fingers crossed for you!
OP
OP
Yeah, I bet you’ll be fine, I’ve never heard of this yeast failing before. My first batch took around 48hrs, maybe even a little more.
I moved the fermenter out of my crawlspace (stick-on thermo said 62F) and put it in a warmer room. I know Lallemand claims it can ferment as low as 50, but I thought I'd give it a little temp boost.
Checked this morning, no activity. Nada. Been 2 days now.
I have one more trick up my sleeve before I have to dump it. I'll rehydrate that D-47, and pitch.
I have one more trick up my sleeve before I have to dump it. I'll rehydrate that D-47, and pitch.
36 hours after repitching with rehydrated D-47, and nothing, not a peep. Dead as a desert night. Had to dump.
Good news: I have 3 lbs of frozen wild blueberries we can make use of. Put 'em in sangria, pancakes.
I still have 3 cans frozen lemonade concentrate I'll mix up, add some raspberry or blueberry flavoring, a few drops of food coloring, and some vodka. It's all good.
Good news: I have 3 lbs of frozen wild blueberries we can make use of. Put 'em in sangria, pancakes.
I still have 3 cans frozen lemonade concentrate I'll mix up, add some raspberry or blueberry flavoring, a few drops of food coloring, and some vodka. It's all good.
OP
OP
Oh man....sorry to hear this. I wonder what happened.
No idea. I had fresh yeast, though I pitched dry from the packet this time. Should've rehydrated like the mfr. recommends. Also changed brands of lemonade concentrate, from Walmart's Great Value to Minute Maid. The latter has more real juice in it, maybe the pH was too low? No preservatives, so that wasn't it.
I’m just thinking out loud… Did you have a brain fart and add the potassium sorbate in the wrong step?
No. Just 2 lbs sugar in 2 gallons heated water, then the 10 cans of frozen concentrate. I racked, added the 3 gallons topoff, 1/2 tsp of Wyeast wine nutrient, and cooled to about 66. Then pitched, unrehydrated.
Maybe the yeast were shocked, hitting that acidic must.
Weird. EC-1118 is supposed to tolerate low pH. Sorry to hear you had to dump it.
I really need to make this!!
You won’t be disappointed! I’ve made three 6-gallon batches. Keg them and tossed the extra after the first two batches. I bottled the last gallon-ish after the most recent batch, not adding any extra sugar, extract, or lemonade to those bottles. It’s definitely more tart that way, but certainly drinkable. I’ll tinker with what I do with the last gallon next time. But that recipe is on point and is delicious!
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And the adventures in homebrewing continue in true (slapstick method me) fashion.
I went to my local grocery store today but they only had 8 cans of the generic lemonade.
Plus 4 cans of Minute Maid lemonade.
And one can of Minute Made limeade.
They also had zero bags of raspberries, but thats okay because I have at least a couple of weeks before I will need them.
One question I have is about the initial sugar and lemonade dissolve and transfer to the primary.
I see that the directions call for racking the mixture into the primary as opposed to just dumping it. Is this to attempt to filter out some of the pulp? Or is there a risk of oxidation pre-ferment or even something else I am missing?
Looking forward to experimenting with this recipe and even trying out some others inspired by it!
I went to my local grocery store today but they only had 8 cans of the generic lemonade.
Plus 4 cans of Minute Maid lemonade.
And one can of Minute Made limeade.
They also had zero bags of raspberries, but thats okay because I have at least a couple of weeks before I will need them.
One question I have is about the initial sugar and lemonade dissolve and transfer to the primary.
I see that the directions call for racking the mixture into the primary as opposed to just dumping it. Is this to attempt to filter out some of the pulp? Or is there a risk of oxidation pre-ferment or even something else I am missing?
Looking forward to experimenting with this recipe and even trying out some others inspired by it!
Greetings @JoeMama
I’m not sure what others do, however, I personally just dump my brew kettle directly into my conical fermenter. It has a butterfly valve and a trub jar at the bottom, so that's how I deal with the sediment. When I keg, I hook up a filter to keep raspberry seeds from entering the keg.
What’s your setup like?
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Heh, thats kind of what I was thinking (filter mostly for post trub and racking follies)
But I plan to dump the initial concoction into the primary. Whether I attempt to filter it or not remains to be seen.
My setup is mostly geared towards smaller batches. I have a SS Brew mini conical, and my other ferm vessels are 1-3 gallons (Im just getting back into the hobby and this was the lot that I picked up)
However, I did make an exception for this recipe and grabbed a 6.5 gallon bucket to help compliment my homers that I have as well so I think Ill be good for a full batch to get me started.
I was eyeballing the Catalyst, but the lack of a ferm cab for it and the whole "introducing a butt ton of oxygen" when dumping the trub has me a little shy from pulling the trigger on this tempting piece of equipment. I may end up getting the itch and doing it just because.
I honestly just need to get some brews done before I start getting what they call GAS in the entertainment industry. (Gear Acquisition Syndrome).
*Edit* And after some mellowing and a discussion with the wife, I think I might do a half batch (like most of my equipment necessitates) to see if its something worthy of larger batches. I have a very bad habit of making more of most everything I do. (Mostly food experiments)
I think brews might be the same...
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Oxygen exposure throughout any of this process really isn’t much of a concern since we aren’t dealing with the reaction in the hop compounds. I’m sure being mindful of it is prudent, but nothing I lose any sleep over with this recipe.
In regards to straining/ racking, I think as long as it’s done somewhere during the total process before packaging, will be sufficient.
In regards to straining/ racking, I think as long as it’s done somewhere during the total process before packaging, will be sufficient.
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Thanks for the pointers and pants kickings everyone. This is my 2nd brewing cherry pop and another one of my hangups is overthinking and not starting.
So, I basically cut the recipe in half and I have it in my SS mini. I think I am going to dig brewing half batches as a reentry - and I think this recipe will be a good start while I wait for my other grains and hops to show up.
So, I basically cut the recipe in half and I have it in my SS mini. I think I am going to dig brewing half batches as a reentry - and I think this recipe will be a good start while I wait for my other grains and hops to show up.
