That sounds tasty. But if this is for a gallon will you have room for the juice and water with all that fruit?
It's 5-6 gallons. It's a 5 gallon bucket, but I overfilled it, since fruit will be coming out after a while.
That sounds tasty. But if this is for a gallon will you have room for the juice and water with all that fruit?
I like what I'm reading and think I'll give the old hard lemonade thing a go!
I've got a kolsch that I'm about ready to cold crash, which means access to loads of WLP830 lager yeast. I think I might just way over pitch and see what happens!
Just about the time i thought i'd have to repitch, mine took off. Hopefully yours will do the same.
I just went down and removed the fruit bag and some of the juice from the lemon-berry to make room in the fermenter. Then transferred the bag of blueberries from the bubbling blueberry wine into the lemon-berry and added some of the fermenting blueberry wine as well. Dumped the leftover juice from the lemon-berry into the blueberry wine to get it back up to 5 gallon mark. I'm hoping this will get the lemon started.
I just checked my Cranberry-lime as well. Finally down to 1.002, just a few more points to go. Mine tasted better at .002 than it did at .016, so hopefully yours will start appealing to you as the last little sugar ferments away.Racked the wine off the fruit today. Probably could have left it a couple more days. Still airlock movement, but slowed down. Sg 1.016 (originally 1.074). I tasted it and it doesn't taste very good. I don't taste the lemon at all. I'll try it again next time I rack it, but at the moment I'm thinking I'll need to add some kind of fruit syrup when I bottle it.
I racked my blueberry today as well and it tastes fantastic. Too sweet, but it's still working...
Thanks for letting me know your experience. Hope mine is better at lower sg as well.I just checked my Cranberry-lime as well. Finally down to 1.002, just a few more points to go. Mine tasted better at .002 than it did at .016, so hopefully yours will start appealing to you as the last little sugar ferments away.
I'm kind of agog at the amount of backsweetening sugar in the original recipe. I suspect I won't use quite so much and will probably go for a barely sweet option.
I have a question. If I wanted to make the lemon sparkling and sweet, how could I do this? If I add campden, then it will stop the yeast, so I can't let it keep fermenting in the bottles to make co2.
If I don't add campden, then it will ferment dry in the bottles, right?
You obviously don't know the same fools I do..........makes it fool proof [emoji12]
Mines always cloudy. [emoji111]I just racked mine last night. Does this clear, or will it stay cloudy like lemonade?
Ooh, I was thinking of doing this with a little bit of mine. My brother-in-law loves spicy. Can I add some jalapenos in after it's done fermenting and let it sit with them for a month, then bottle?Gonna jack up 1gal with some jalapenos [emoji111]
I only add after fermentation is complete [emoji111] I use bottled & sliced jalapenos from Sam's Club -- 10 or so per gal.Ooh, I was thinking of doing this with a little bit of mine. My brother-in-law loves spicy. Can I add some jalapenos in after it's done fermenting and let it sit with them for a month, then bottle?
Thanks for the information. That's great!I only add after fermentation is complete [emoji111] I use bottled & sliced jalapenos from Sam's Club -- 10 or so per gal.
Cheers [emoji57]
And I've found it only takes a few days to take on a very nice kick [emoji12]Thanks for the information. That's great!
I only add after fermentation is complete [emoji111] I use bottled & sliced jalapenos from Sam's Club -- 10 or so per gal.
Cheers [emoji57]
Sorry...no clue on that [emoji15] The jarred jalapenos I get from Sam's work great all the time. Good luck -- maybe a pepper expert here can chime in with some insight.I added peppers from a jar to mine a week ago. Added 10 per gallon. It still didn't have any heat a few days later, so I scored a fresh jalapeno and dropped that in. Today, still no heat, but it tastes and smells like jalapenos. Can you think of any reason why there's no burn?
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