Blacksmith1
Captain Cheap
Now that sounds good.
Dig the fruit thing. Adds to the price obviously but significantly improves the drink..usually. Done raspberry, BlackBerry, Blueberry, mangos. With limade done cherry then one with Pinapple/jalapenos/vanilla/ tequila...kinda unique flavor combo.Now that sounds good.
fresh is always going to taste better.
make one gallon of lemonade from scratch. that's your base. Based on this recipe 16 lemons 1 gallon of water and 2.6 cups of sugar
you asked about lemonade from lemons. Factor in that this is = to 1 gallon from concentrate, that's the recipe what you do to it after is your business.
make one gallon of lemonade from scratch. that's your base. Based on this recipe 16 lemons 1 gallon of water and 2.6 cups of sugar
make one gallon of lemonade from scratch. that's your base. Based on this recipe 16 lemons 1 gallon of water and 2.6 cups of sugar
yes but how does it taste with Hornindal?
yes but how does it taste with Hornindal?
Go Spartans! Eldest daughter goes there [emoji111]Just made another batch of this. Letting it cool a little longer before pitching the yeast. Looking forward to it for the hot Texas summer!
Unless you have Roasty malts you didn't make a stout. A Lemon bar maybe. If you just addded dme. Give it a few weeks and check gravity to ensure it completes.I've made several batches of this - my favorite was made with 5 Alive.
Started a new batch tonight with the hopes of having a refreshing drink for a hot Atlanta Labor Day weekend. While writing down my notes, realized that I had used 1 LB of Lactose and not DME. I've since added the DME, but did I make a Milky Lemon Stout? Just how much body/milk does 1 LB of Lactose add to a 6 gallon batch?
Trying to decide if I need to start another batch by tomorrow so that I have something for Labor Day.
LHBS dudes took the recipe and made a 20% version. Amazing how easy drinking it was.I've made this several times. SO easy and SO tasty! My friends ask for it. And I've made it with lime aid too, which is very delicious.
I calculated the ABV at @ 9%, but it goes down easy. Careful with this one.
Haha...different thread but mixed results. The hefeweizens came out great. Hazy IPA was just ok. Belgian IPA got infected. With the new Brewpub, will do 10-20min boils. Did a stout and it seems fine. The test will be with my "house" beers. OT, this recipe works great as a no-boil. Have you tried no boils?How did the no heat batches go Pianoman! Super curious.
Also thanks for the help with sugar information. Would one of you sage minds please help me calculate abv if only cans of concentrate were used. Thanks man.
Pour a single can in your test tube, drop in your hydrometer, and presto, you have your answer.Would one of you sage minds please help me calculate abv if only cans of concentrate were used. Thanks man.
Moreover, just tried a no heat up version. In a rush...we'll see!
Ah, I've never boiled the hard lemonades. I just heat up the water to around 170-180f, add DME and corn sugar. If the water is not warm enough, the frozen concentrate will not melt.Cheers. This is what I was referring too. Didnt see the follow up. I meant the hard lemonade no boil results. Sounds like it went well. Yeah I have done a couple no boils, last year wanted pumpkin beer so bad for Turkey day, did one. I short boil but chill haze is real I think. I liked the follow up about beers none the less as well. But yeah curious about this as a complete no boil.
If kegging do I add the extra bottling day ingredients??This is a really easy and good recipe for hard lemonade. It is a lot stronger than Mike's.
Ingredients (makes 6-7 gallons):
- 12 cans preservative-free Lemonade concentrate (I use Nature's best
brand from Aldi's cause it is cheap, Minute Maid is another option)
- 1 lb Extra light or Pilsen Light Dry Malt Extract
- 2.5 lbs corn sugar
- Yeast nutrient
- Lalvin EC-1118 Champagne Yeast (THIS YEAST IS VERY IMPORTANT, OTHER CHAMPAGNE YEASTS HAVE A HARD TIME WITH THE ACIDITY OF THE LEMONADE, BE SURE TO FOLLOW THE YEAST PREPARATION INSTRUCTIONS BELOW AS WELL)
- Potassium Sorbate
- Appx 8 cups regular cane sugar
Rehydrate yeast:
Rehydrate yeast by combining 1 cup warm water with 1 tbsp of lemonade concentrate and just a couple yeast nutrient pellets with Lalvin EC-1118 Champagne yeast, Allow to sit for at least a half hour. You should see vigorous action in the yeast when ready.
Brewing the wort:
In a 2.5+ gal brew pot, combine 1 lb Pilsen Light Dry Malt Extract (DME) with 3 lbs corn sugar to appx 2 gal boiling water. This will give you appx 9% abv when finished. To increase alcohol, increase sugar and/or DME, use less sugar to lower ABV). Stir until completely disolved Remove from heat, and 7 tsp yeast nutrient.
Combine wort in large plastic fermentor bucket with 10 cans lemonade concentrate, and enough cold water to fill bucket to bring total volume to 6 gal. Make sure temp is between 65 - 75 degrees, and take initial hydrometer reading. Pitch in your yeast starter. Put lid and airlock on fermentor and allow to ferment at room temp.
Fermentation:
You should see steady fermentation within 2 -3 days, that will last 1-2 weeks. Allow to ferment completely out before attempting to bottle.
Bottling day:
Take hydrometer reading. You should be right around .998 – 1.002 specific gravity.
In a large sauce pan, add 8 cups cane sugar (or to taste), 2 cans Lemonade concentrate, and 3 cups water and, stirring continuously, bring to a simmer. Remove from heat, and disolve 3.5 tsp potassium sorbate. Add lemon/sugar/sorbate solution to a 7 gal bottling bucket. Rack fermented lemonade from carboy into bottling bucket with the sorbate solution, stirring thoroughly.
You can bottle in beer or wine bottles, or you can keg. Even with the sorbate, you will probably get a little bit of carbonation as it sits, but it is usually not enough to pop a cork. I usually keg, and force carbonate.
It is ready to drink on bottling day.
definitely should - the point is to backsweeten. super glad you bumped this thread, I had marked it watched a long time ago and completely forgotten about it. I have never tried this recipe and I am going to get it going this weekend!!If kegging do I add the extra bottling day ingredients??
Shipper
Have you had trouble with attenuation?Note: I haven't read all the comments (or even MOST of them) so this may have been asked and answered before; has anyone tried adding a little baking soda or something to make it a LITTLE less acid for the yeast? Thinking maybe 1/8 to 1/4 cup
I'm getting ready to try this for the first time. I think I'll try adding a couple Tbsp baking soda to see if it helps out. I've got pretty hard water here, so that might not be necessaryHave you had trouble with attenuation?
Let me know how it turns out please. I made my first batch according to the recipe on page one. I have high hopes. I hope to do more batches and experiment a bit.I also have several packages of fresh raspberries I stuck in my freezer. May use raspberry lemonade concentrate instead and add raspberries In a bag afterward
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