Raspberry Hard Lemonade

[MaxStout]

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.

 

[loganklaas]

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!

 

[BongoYodeler]

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.

 

[camonick]

 

[MaxStout]

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.

 

[MaxStout]

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.

 

[MaxStout]

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.

 

[BongoYodeler]

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.

Oh man....sorry to hear this. I wonder what happened.

 

[MaxStout]

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.

 

[camonick]

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?

 

[MaxStout]

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.

 

[camonick]

Weird. EC-1118 is supposed to tolerate low pH. Sorry to hear you had to dump it.

 

[Dog House Brew]

I really need to make this!!

 

[loganklaas]

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!

 

[JoeMama]

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!

 

[loganklaas]

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!

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?

 

[JoeMama]

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?

View attachment 866328

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...

 

[camonick]

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.

 

[JoeMama]

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.

 

[camonick]

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.

 

[beren]

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.

Oxidation affects wines too. Add sulfites to prevent it, also if you back sweeten add sorbate.

For fun/cheap, I’ve done lemonade wine, triple berry country wine (dragon’s blood) and a fermented cherry limeade. They were all really good.

The lemonade wine especially is dangerous on a hot day after working outside.

 

[MaxStout]

When I added sorbate to mine to stop fermentation, I also added some potassium metabisulfite, which should also help scavenge some O2.

There was a thread somewhere on HBT where they recommended using both to stabilize wine, so I just followed that.

 

[JoeMama]

2 weeks in the ferm cab, and I just racked my very first lemonade onto the raspberries to rest for ~week or so before going into the keg.

This was a 2.5-3gal batch and if it comes out as hopeful as I think it will, I may have to invest in some larger dedicated equipment to keep it on tap. The sample was delicious, and even the wife agreed!

 

[Hoochin'Fool]

I want to make this recipe, but I don't want to split a bag of DME (all I have are 3 lb bags), so plan to mash 1.5 lbs of 2-row, which should get me the same "extract" in 2 gallons of water, as 1 lb of dme would. Do you think I need to boil for more than just a couple minutes?

 

[camonick]

I want to make this recipe, but I don't want to split a bag of DME (all I have are 3 lb bags), so plan to mash 1.5 lbs of 2-row, which should get me the same "extract" in 2 gallons of water, as 1 lb of dme would. Do you think I need to boil for more than just a couple minutes?

I doubt it… just need the sugars and pasteurization temps I think.

 

[JoeMama]

Well, good and bad news.

Good news - I got it kegged, a little carb'd and sampled.
Bad news - In my excitement of racking it, I didn't strain it and now it wont pour steadily/consistently.

Guess I get to re-rack into a new keg but with a brew bag to catch the sediment.

Oh, and even more good news - Its DELICIOUS!!! I definitely foresee larger batches of this in my future!!

 

[BongoYodeler]

Well, good and bad news.

Good news - I got it kegged, a little carb'd and sampled.
Bad news - In my excitement of racking it, I didn't strain it and now it wont pour steadily/consistently.

Guess I get to re-rack into a new keg but with a brew bag to catch the sediment.

Oh, and even more good news - Its DELICIOUS!!! I definitely foresee larger batches of this in my future!!

I'm kind of going through the same thing with my latest batch. I over-crushed the raspberries and didn't strain them sufficiently so it's pouring a little slower than normal. But, not bad enough for me to do anything but keep drinking it.

Glad you like it!!

 

[Hoochin'Fool]

Has anyone ever checked the pH of the lemonade before adding the yeast? I don't have the tools to do so, tho google suggests it's likely between 2 and 3, which would probably explain why it's taking so damned long, even with Fermaid K added (used dosage specified on the packaging, but don't recall what it was at the moment).

 

[camonick]

Has anyone ever checked the pH of the lemonade before adding the yeast? I don't have the tools to do so, tho google suggests it's likely between 2 and 3, which would probably explain why it's taking so damned long, even with Fermaid K added (used dosage specified on the packaging, but don't recall what it was at the moment).

Taking so long to start or finish?

 

[Hoochin'Fool]

Taking so long to start or finish?

Both! I originally wanted to go gluten free, so I skipped the DME, but after 3 weeks with barely ANY bubbles visible in the fermonster, decided well, no harm in whipping up an extra half-gallon of wort from 1 lb of mashed (& boiled/cooled) 2-row. With this addition, fermentation finally started going with some vigor, and I watched gravity go from 1.044 down to 1.007 in 2 days. That was ten days ago, now it has reached 1.003, but still see bubbles rising.

Original lemonade was 5 cans walmart great value lemonade into 2.5 gallons of untreated RO water.
The added half-gallon wort was made with RO water salted to get Brewer's Friend Light and Balanced profile, and a predicted mash pH of 5.4

Hopefully this doesn't come across too much like the stereotypical doofus who significantly alters a recipe and then complains that "didn't turn out well for me" post. Cuz I'm not saying that, I'm just wondering if anyone who's ever made this, ever took a pH reading of their lemonade, before all the other stuff was added.