The1Greenguru
Well-Known Member
down to my last Sixpac time 4 mo
down to my last Sixpac time 4 mo
Which recipe did you use?
I have read through all pages and there seems to be a few variations.
What is the definitive version?
Secondly if I add prime sugar before bottling (having fermenting with a wine/champagne yeast)
Would it still bottle condition?
Or is this fine to drink still?
i do a similar recipe that people love:
4 cans frozen lemonade
4 cans frozen pink lemonade
3 cans frozen limeade
4# sugar
1 pack montrachet
water for 6 gallons
let primary 1 month, then keg, and let it chill/carb 2 weeks on 11# co2
and i agree: that mass-produced garbage is eating our dust
I got 13 from the original recipe
Hey is this a regular recipe or you just throw it together I like the the fresh fruit Idea just not sure about loads of racking on fresh fruit batch first time I did Pineapple wine was my fresh fruit and lots of racking I ended up putting in half gallon bottles and stored them and just racked bottles out of it as needed it was loads of work and was worthy But I did Condition it into bottle as needed everyone around me likes Sweet wine. I will do another Pineapple wine one day
I got a Fruit wine started other day I should be 10....to 13%
I have been experimenting with it the last few months. Dont have the recipe down to a science yet but the next batch will have less lemons in it and it will have more fruit flavor added. What size batch are you making and how much sugar do you use?
Today is day 77 in primary. (How the OP only did an 18 day primary and 1 month secondary is beyond logic).
I racked it to the secondary (carboy) today.
OG: 1.095 / FG: 1.004 9.555% ABW/11.944% ABV.
It was sweet up front, but dry and tart on the finish.
I'm definitely back sweetening. I'll be using a simple syrup after a 24-48 hour rest on Potassium Sorbate.
Take gravity readings. If it's in your target gravity (close to 0) and stable over several days at room temp, it's ready to bottle.How can I tell when the hard lemonade is ready to bottle?
What do u mean by a syrup that u use? And how do u go about making or getting it for backsweeting? Thanks
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