I started a 1 gallon batch of this today. I used 1 lb clover honey, 1 cup sugar, 1 can frozen lemonade thawed out, and Lalvin D47. Excited to see how it turns out.
it won't last long is my guess.
I started a 1 gallon batch of this today. I used 1 lb clover honey, 1 cup sugar, 1 can frozen lemonade thawed out, and Lalvin D47. Excited to see how it turns out.
Can you guys detail what a "can of lemonade" is? We have nothing equivalent in Australian that I know of?
Same we don't have cans of apple concentrate
Mine has been going for about 5 weeks. It's starting to clear. Just tasted it before racking to secondary. Wow! This is going to be good. My only question is whether to start one more gallon or five more gallons today.
It will be higher alcohol content and will need more to mellow out for better taste.
irchowi said:When you guys make 5 gallon batches, where do you put it for drinking? Cause 5 gallons is a lot of bottles.
EDIT: so is this recipe 4 or 5 gallons of water?
Another question:
Does corn sugar mean high fructose corn syrup? Are there any other kinds?
Helly said:It's still bubbling away. I think the yeast is going to make it. It will probably end up very strong, I'm trying hard not to mess with it right now.
booherbg said:well, remember that if it's still sweet there is likely sugar still left to be fermented. definitely check the gravity to see where you're at. May be in for an extended fermentation.
Did you deviate from the recipe at all? Did you rehydrate the yeast or did you sprinkle it in as this recipe states? Any preservatives in the concentrate you used? You could try aerating it to see if you can get some life out of the yeast. If your fermentation remains stuck, you can rack it off the lees and throw in another packet of yeast, though I'd recommend rehydrating it.
Is it okay to still aerate at this point? its been a week since brew day.
Yes. You should aerate for the first 1/3 of fermentation. Take a look here for more info on stuck fermentations.
So is this recipe for 5 gallons in the op?
Schumed said:Anyone tried entering this into a competition....mine the lemon is pretty subtle so don't think the fruit is strong enough for Other Fruit category..think I will stick to the Open category and see how it does..entering as dry, sparkling, hydromel...mine is pretty light. Thoughts?
Fermentation Temp. is never mentioned?
Enter your email address to join: