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HARD! Lemonade

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homebrewnewb

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Howdy there,
Do you have lemons on a tree like mine, occasionally molested by damn marsupials?
Do you have kids piffing lemons at unsuspecting neighbors?
Have you often though, damn i should getting more bang for buck out of my lemons to life ratio?

I pilfered this from BrewCraft so all credit.
Would you make any amendments?
I am almost tempted to try a bittering hop light like a fuggle just for experimental purposes.
Aroma Dr. Rudi maybe with a dry hop?




Hard Lemonade (Alcoholic)
semi-sweet alcoholic lemonade of about 4.5% strength. You can vary the sweetness by varying the amount of lactose in the recipe or make it dry by leaving the lactose out altogether (see notes)

Ingredients:
• 2kg dextrose
• 500g lactose
• 12-24 lemons, sliced or chopped fine including peel
• up to 50g crushed or grated fresh ginger (optional)
• 5g yeast nutrient
• 1 sachet SAFale yeast
• Water to make up 22 litres of wort

Method:
• Heat 5 litres of water then add dextrose, lactose, lemons & ginger & simmer for 20 minutes.

• Sterilize your fermenter according to directions on the sterilizing compound.

• Add about 12 litres of cold water into your fermenter. Strain the hot mixture into the fermenter.

• Top up with cold water to the 22 litre mark add the yeast nutrient & stir well.

• Make sure the temperature is 30C or less & add the yeast, fit a fermentation lock in the lid of the fermenter & half fill it with water.

• The fermentation should start within 24 hours although it usually ony takes a couple of hours to start. When it starts, bubbles should be rising through the lemonade & stream through the water in the airlock.

• Allow the lemonade to ferment until it stops then allow it to settle & clear for 48 hours.

• Prime bottles. Or keg.

• Fill the bottle to about 50mm from the top then seal it firmly with a crown seal or screw cap.

• Store these bottles in a warm place for a week or 2 to allow them to condition.

Notes:
You can vary the quantities of lemons & ginger to suit your own taste.
You cannot use sugar or glucose to sweeten a bottle fermented drink like this because it will cause the bottles to explode. I will prime them with sucrose so :p
This lemonade is sweetened with lactose which is a non-fermentable sweetener. You can add more or less lactose to suit your own taste. As a rough guide, lactose is about half as sweet as sugar.
 

mongey

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damn thats a good idea

I just moved out of a house with 2 lemon tree's and I was throwing the damn things away every time I mowed
 

homebrewnewb

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summer time comin up and i usually do a ginger beer or cider. considering the price of ginger @ 20$ per kg and I have lemons, time to put them to use!
 

tj2204

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That's going on the to brew list. Cheers.
 

pirateagenda

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i brewed this last year for the xmas to new years break and with temps in the high 30s, it went down really well between beers.
 

manticle

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Personally, I'd use zest and flesh, leaving behind pips and pith, but that comes from cooking, not making hard lemonade.
 

Hangover68

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i'm going to give this a crack, does using the whole lemon impart any bitterness and what is the post brew taste like. Would it be similar to an American style lemonade ?
 

homebrewnewb

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not sure, you will be forging the way. i will be trying this in a couple of weeks.
i dont think it would be like US style at all, since it has the alcohol content and a bit of lactose to back sweeten. i am not sure if there are are any commercially similar products to test.
keep us posted on your progress @Hangover68
 

pirateagenda

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i boiled up the whole lemons, and added sliced lemons to the fermenter.

Adding the lemons to the fermenter gave it a really tart bitterness. which was quite nice combined with the dryness of it, although did also have the slightest offish lemon flavour which i assume occured during the ferment.

I backsweetened with a sweetener from woolies, as I ran out of lactose.

The keg of it got demolished in 2 days by both beer drinkers and non beer drinkers.
 

Hangover68

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i boiled up the whole lemons, and added sliced lemons to the fermenter.

Adding the lemons to the fermenter gave it a really tart bitterness. which was quite nice combined with the dryness of it, although did also have the slightest offish lemon flavour which i assume occured during the ferment.

I backsweetened with a sweetener from woolies, as I ran out of lactose.

The keg of it got demolished in 2 days by both beer drinkers and non beer drinkers.
thanks, how much sweetener, i might get some extra lactose maybe 1kg instead 500g.
 

pirateagenda

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thanks, how much sweetener, i might get some extra lactose maybe 1kg instead 500g.
I can't remember exactly how much, but i just trialled small samples in a glass until it tasted right and then scaled up to the whole keg amount.

I would definitely go with lactose over the sweetener, as the artificial sweetener adds that sugar free soft drink, 'alzheimers' etc flavour.
 

laxation

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I've tried this and would recommend not using lactose =/
The drink tasted like milk and I found it disgusting. Poured the lot out...

If I did it again, I wouldn't sweeten at all - instead I would pour in some lemon cordial into your glass/bottle when drinking.
 

laxation

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don't discount user error - it was only the 5th or 6th brew I'd done...
but the aftertaste was just so milky, i can only figure it to be because of the lactose

would be very interested to see what others come up with with the same recipe
 
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