Fresh lemons for Hard Lemonade

Cider is feremented fruit juice, such as apples and pears.

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Fresh lemons for Hard Lemonade

Postby rio451 » Sat Nov 07, 2009 1:47 pm

every recipe i come across uses concentrate. i have a hybrid tree heavy with fruit, can i use fresh lemons and just follow steps?

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Re: Fresh lemons for Hard Lemonade

Postby hahahaweee » Tue Nov 10, 2009 11:37 am

i used half concentrate and half fresh lemons off the tree for some hard lemonade i have in keg right now and it worked just fine. though it did take a long time to start fermenting (i used redstar champagne yeast)
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Re: Fresh lemons for Hard Lemonade

Postby beertron » Tue Nov 10, 2009 6:41 pm

how do you make hard lemonade?
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Re: Fresh lemons for Hard Lemonade

Postby hahahaweee » Wed Nov 11, 2009 6:31 pm

the recipe i found was
10 cans of concentrate
1lb dry ultralight
2lbs sugar
champagne yeast
potasium sorbate when you reach desired level of alcohol

i would imagine the brand of concentrate will have some effect and you can of course play around with sugar/malt amount and ratio... it does seem to need to age a bit though then again mine came in at about 9% so needing some aging is pretty reasonable
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Re: Fresh lemons for Hard Lemonade

Postby beertron » Wed Nov 11, 2009 9:46 pm

what are the steps, do you need to boil for an hour? how much water (just enough to make 5 gallons)? is fermentation the same as beer? thanks
let there be beer

Tap #1 - Blueberry Biere de Garde
Tap #2 - Biere de Garde
Tap #3 - Foreign Extra Stout
Tap #4 - American Pale Ale
Tap #5 - Traditional Bock
Bottled: Oaked Barleywine, Brown Porter, Belgian Pale Ale
Carbonating: Chai Spiced Weizenbock
Conditioning: German Pils
Fermenting:
Brewing: American Barleywine (12-17-12)
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beertron
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Re: Fresh lemons for Hard Lemonade

Postby hahahaweee » Thu Nov 12, 2009 1:14 pm

no boil needed, enough water to make 5 gallons(just follow the instructions on the concentrate can), i made a yeast starter with nutrients because i was shooting for 8-9% and the mixture is very acidic so i thought it'd help. even with that, i had a larger lag than im used to (1.5 weeks) but then it started bubbling away and fermented out very quickly. on a side note it smells WAY different from beer fermenting. oh and i would age it unless you enjoy drinking lemon cleaner
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