Shandy Help

[Juiceyfruit152]

Hello All,

I've looked and look for shandy recipes, but ever searched has ended with a kegged version, kool-aid packet, lemon extract, and lemonade. I have a recipe that I have made in the past that I found on Beersmith (listed below). I have not found the best way to combine the lemonade into the primary or seconday carboy without the effects of the lemonade sugar starting the carbing process. I've never mixed a juice or processed juice into a carboy because I've stuck solely with fruit, zest, or beans (cocoa/coffee). If anyone one could help I would appreciate it.

2-Gallon recipe (Lemon-Honey Wiess)

3 lbs 3.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 42.4 %
2 lbs 11.2 oz White Wheat Malt (2.4 SRM) Grain 2 35.3 %
1 lbs 11.3 oz Honey Malt (25.0 SRM) Grain 3 22.3 %
0.54 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 4 17.6 IBUs
0.55 oz Lemon zest (Boil 15.0 mins) Flavor 5 -
0.54 oz Sterling [7.50 %] - Boil 15.0 min Hop 6 13.1 IBUs
0.54 oz Saaz [4.00 %] - Steep/Whirlpool 15.0 min Hop 7 3.5 IBUs
0.5 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 -
(1/4 cup of Organic Honey to carb)

Gravity, Alcohol Content and Color
Est Original Gravity: 1.103 SG
Est Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 10.1 % (5.3% actual ABV)
Bitterness: 34.3 IBUs
Est Color: 13.7 SRM
Measured Original Gravity: 1.077 SG
Measured Final Gravity: 1.020 SG

 

[stieg000]

Sulphites? If your wanting to halt fermentation.

 

[Juiceyfruit152]

Sulphites? If your wanting to halt fermentation.

ImI aware of using sulphites fir stopping fermentation, but I wanted to know if adding lemonade w\sugar would cause csrbinatioc to occur. I guess I'm looking at the csrbonacarb issue as well as the ratio to add to the carboy.