bernerbrau
Well-Known Member
I see. Well hard lemonade is technically wine, so you should be degassing it. If you do, the residual CO2 would be zero.
freebeernhotwings said:Someone said the lower the fern temp the more residual CO2 left in the brew thus requiring less sugar to carb it...too much and boom. The calculator I checked out was northerns site I think and it makes you enter a beer type :/....still new to this
joelrapp said:Question. I put this together 2 days ago and pitched w/ harvested S-04 ale yeast. I harvested from a conical so I had more than enough yeast to get going. Checked after 24 hrs nothing. Picked up 2 packets of champagne yeast and pitched, thought I saw some krausen and then took gravity reading, again nothing. I've stirred sloshed and have it capped with a paper towel. Any suggestions on getting this going?
6 cans of concentrate - no sorbates.
1 lb dme
1 lb sugar
3 tsp yeast nutrient
bernerbrau said:After stabilizing and backsweetening, this tastes almost dead on like Mike's Hard Lemonade.
Hey guys,
It's recently gotten really hot where I'm at (past 3 days 98+) and apparently won't be getting much lower than 91 for a while. I'm in an apartment with no a/c, so I've had to make due with temps as best I can, but it's not really cooling off much in the night either. Anyway, it's been going about 4 days now and has been fermenting between 74 and 85 for the majority of the time.
Are these high temps a big deal for something like lemonade? I used champagne yeast, not beer yeast.
I have done a lemonade using Rea Lemon Juice and a lot of sugar. I used Turbo yeast and went for the full 20%. Took a long time to finish though. I went on after it was finished and freezer Jacked it up to 38%. That is as high as you can get a freezer Jack to go. That makes a Lemonaid that is essentially hard liquor. Mix it with ginger ale or sprite and enjoy.
Enter your email address to join: