Dufresne11
Senior Member
- Joined
- Dec 4, 2009
- Messages
- 265
- Reaction score
- 1
Hi All,
It took some serious experimenting this winter to get this right but I have made several batches of this over the winter. It has been a hit with everyone, including the owner of my local wine making supply store.
Hard Lemonade
3 gallons
• Mix Starter Solution
o ¼ can of Frozen Lemonade Concentrate (No Sulfites – check the label)
o 1 tsp DAP
o 1 liter water heated to 104 degrees
o Sugar to 1.030
o ¾ tsp of yeast nutrient
o 1 package of Premier Cuvee yeast
• Mix this well and let sit for 24 hours. Do not pitch this if it hasn’t sat for 24 hours minimum.
• After 24 hours pitch the starter solution (which should be bubbling away) into your primary fermentation vessel ( I used a 6 gallon food grade pail) with the following:
o Remaining ¾ can of lemonade concentrate
o 5 more cans of lemonade concentrate (2 cans per gallon)
o Water to 3 gallon mark
• Pitch the yeast starter
o Add 1 tsp of yeast energizer
o Let ferment dry
o Backsweeten to taste with simple syrup
o Add P-Meta and Sorbate
I have not found that aging it does much for it. It is very good right away.
It took some serious experimenting this winter to get this right but I have made several batches of this over the winter. It has been a hit with everyone, including the owner of my local wine making supply store.
Hard Lemonade
3 gallons
• Mix Starter Solution
o ¼ can of Frozen Lemonade Concentrate (No Sulfites – check the label)
o 1 tsp DAP
o 1 liter water heated to 104 degrees
o Sugar to 1.030
o ¾ tsp of yeast nutrient
o 1 package of Premier Cuvee yeast
• Mix this well and let sit for 24 hours. Do not pitch this if it hasn’t sat for 24 hours minimum.
• After 24 hours pitch the starter solution (which should be bubbling away) into your primary fermentation vessel ( I used a 6 gallon food grade pail) with the following:
o Remaining ¾ can of lemonade concentrate
o 5 more cans of lemonade concentrate (2 cans per gallon)
o Water to 3 gallon mark
• Pitch the yeast starter
o Add 1 tsp of yeast energizer
o Let ferment dry
o Backsweeten to taste with simple syrup
o Add P-Meta and Sorbate
I have not found that aging it does much for it. It is very good right away.
