Recent content by tucsontony

Thank you VERY much. I ordered some today and will post results.

Thanks for the reply Jacob. Sounds like the Lalvin DV10 would be a good choice. I search the internet high and low and can't find a source for this. Do you know of anyone that carries this?

I'm using Lalvin EC-1118 Champagne yeast. Carbed in bottles at 75-77 degrees.

I've made a couple batches of hard lemonade and I'm finding it difficult to bottle carbonate. OG=1.090. I let it ferment to dry (1.000) and then added 5 oz priming sugar to 5 gal batch at bottling time. I also backsweetened with Splenda (which I'm assuming is non-fermentable). I sampled at 2...

Thanks Yooper. I'll give it a few days and test it again. Very disappointing since I'm so incredibly anal about sanitizing EVERYTHING that could come into contact with the equipment and liquid. I'll report back in a few days.

I hope I'm not off topic. Please let me know if there's a better place to post this. I've making my first batch of lemonade. It's only 15 days since brew day and it's nearly done. Starting gravity was 1.080, current gravity is 1.002. The airlock bubbles about 1 x per 15 seconds. I've...

I didn't see a response to your question about the zero carbonation. Did it ever carbonate? I was thinking about using crystal light also but I was worried about the preservatives in there killing the remaining yeasties needed for carbonation. Do you think that's a possibility?

Interesting idea roadymi. This might be a stupid question.... but, I have a batch of Belgian Ale going right now. Would the yeast cake from that work for lemonade or would it impart a beer flavor to the lemonade?

I forgot to mention that I plan on carbonating the lemonade in the bottle. Won't the campden tabs prevent this?

Thanks mutedog. That's a great idea. The tabs will save some time and even a little fuel cost.

Thanks for the speedy reply Yooper! Is 20 minutes to boil 1 lb. of dme sufficient? If I were to replace the dme with corn sugar would it be a one-for-one replacement (1 lb. dme for 1 lb. sugar)?

I'm a newbie so be gentle. I'm about to start a batch of hard lemonade. I'll be using 3 lb. corn sugar and 1 lb. Briess ultra light dry malt extract as the base. My questions are: 1) What temperature should I cook the sugar and DME at? I searched this forum and the internet and see ranges...