I want to get a batch started so its ready for summer.
For clarification please:
*Instead of using 10 lbs of regular sugar wouldnt it be better to use Dextrose?
It should dissolve way better than cane sugar
*10 lbs of sugar/dextrose sounds like a lot.
Are we sure we need this much?
*Yeast
Is Montrachet the best choice, it seems some have a slow ferment on this?
Is there a better choice?
*Is everyone adding the limeade or have you done just straight lemonade?
I am doing a 1 gallon trial with just plain lemonade concentrate. I scaled everything down from the original recipe with a packet of Red Star Montrachet. I have a layer of krausen and she's bubbling away. The airlock bubbles maybe 1-2 min apart. My SG was 1.080.