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swenocha

#25: Hard Lemonade (take 2)

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HAve another question.....

About batch priming hard Lemonade....

My Mr. Beer Pilot Keg states to add 2 quarts of water to your "Beer" to get 8 quarts of beer. The original keg was 6 qts and the instructions said bottled eight 1qt bottles when done.

So here is the question:

Can I batch prime with "Lemonade"?

I mean looking at the recipe the MM-Lemonade was approx .56 # corn syrup per can (8.96 oz). If I make the lemonade per instructions (makes 2 quarts) and take some (about 2 cups) added to make 2 quarts water the amount of sugar for priming should be about 2.1oz of corn syrup is 2 cups of lemonade.

Might add some more Lactose at priming also to help body, depends on how the Hydro sample tastes :)

Thoughts?

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TMed wrote:

Terminal Idiot wrote:

stclairdp wrote:

This may not be the solution you are looking for but I made two batches of lemonade. One regular and one with strawberries....the strawberry one ended up pink.

Well hell man - don't leave us in suspense. You can't just say that you made a strawberry lemonade and not tell us how it turned out.
Taste good? Smell good (like strawberry)? Did the strawberry flavor make it through fermentation? Did you use fresh strawberries squished up? Or some sort of concentrate?

Thanks,
Greg

Yes more details please! I wouldn't mind doing this path

I tried the Strawberry Lemonade this weekend. It was pretty good IMO. It had a slight strawberry flavor...enough that you could taste but not overwhelming. The color was not as pink as I remembered when bottling it...somewhere between a light pink and a light orange.

I made a regular lemonade at the same time and comparing the two the strawberries seem to really cut the tartness of the lemonade. In other words the regular lemonade was very tart but the strawberry lemonade(only difference was the strawberries) was not nearly as tart.

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Dang screen wont give up the glass ;)

Can not wait until Saturday when I bottle mine

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Trollby wrote:

Well got the GF version done in the 6qt Mr. Beer Pilot Keg. I changed up some stuff alittle. Maybe help me see how it looks as far as Hydrometer reading.

Ingredients:

8oz GF Maltodextrin (Boil 5.0 min)
8oz Corn Sugar (Boil 5.0 min)
5oz Lactose
4 cans frozen Minute Maid lemonade concentrate (strained)
1 Pkg Red Star Champagne Yeast


Directions:

- Boil a 6 cups of water with the maltodextrine and sugar to dissolve.
- After boil add Lactose and place pot in Ice water bath
- Add frozen concentrate to sanitized fermenter.
- Add purified water to 4qt mark
- Add Sugar water to fermenter
- Top off to top of '6' (Mr. Beer Pilot Keg)
- Stir well, pitch yeast wait 8 min, stir-stir-stir
- seal and place sanitized fementor lock on top and fill just below line on lock

Now the 14-21 day wait

The only problem was I made the mix a little cooler than I wanted, it was 62* at pitch time, I was shooting for 70*

Hydrometer reading 1.102 @ 62*

Wekk 2 weeks later no bubbles last 4 days or so so I tested:

FG = 1.089 @ 68*

A little disapointed that the ABV is only about 1.7 (6 quarts)

I added 3 cups water to boil then added 2 oz corn sugar (prime) and needed some more sweet so 3 oz Lactose for back sweeten.

only made 12pts and 1-12oz bottle when finished. Hope not to much prime sugar

me calc says CO2 = 3.32 is that too much?

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You bottled at 2 weeks? Did you do a multiple FG test? or just the one and bottle?

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1.089 seems a bit high for the FG. I've been known to let my lemonades set in the fermenter for a month. Last one had a OG of 1.068 and a FG of 1.022 (about 6.0%). I used an ounce for the last 2.4 gallon batch and the carb came out pretty much where I wanted it.

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No I did not do several test, but the fermentor seemed to be dorment since last weekend, no bubbles from lock at all and just still.

I thought the age was 2 weeks on yours Swenocha, maybe I rushed it a little, but taste was good.

Should I pop the carb on bottles in a few days or week since might not of been done? (used clear Swing-tops so should be easy to pop and then relock)

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I've had some go two weeks (the one in this thread) and some go as long as four. Kinda judge it on the hydro...

Not sure if the carb will be too much. Grolsch bottles tend to self-vent, but it couldn't hurt to pop them if you are concerned...

Keep us posted...

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I should "note" that I had 12oz left after bottling 12 pts (6qts) so I sanitized one of my 12oz bottles and 2 caps (plus capper) and bottled 1 in that.

I placed it in a zip-lock bag to be safe but my conditioning area is 62-64* so hope fine

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My hard and link lemonade has been in the fermentor for 1 week now. I used half a small vial orof red food coloring. Looks dark in the pick but is quite pink when I put a 16led flashlight up to it.

I will post a pic when I bottle in 1 1/2-2 more weeks and one @ 2 weeks in a bottle. IMAG0203.jpg

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Nice.

I'm doing a cranberry lemonade right now and I was thinking maybe I'd put food coloring in it. Yours does have a nice color.

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stclairdp wrote:

Nice.

I'm doing a cranberry lemonade right now and I was thinking maybe I'd put food coloring in it. Yours does have a nice color.

Yessir its at the perfect color for a cranberry lemonade right now. I'm hoping it gets a little softer in color since I just want a good pink not a pale red.

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How do you think this will turn out?

3 packs mr b booster
1/2 cup brown sugar
3 lemons juice and zest
4 packs lemonade concentrate (no preserves)
1 pack saflager s-23 yeast

(5 gallon)


I used the brown sugar to add a little color to the batch...not sure if it will stick around after fermenting. Anyone have an idea of what this will do as far a taste?

This is my first experiment and first anything at 5 gallon.

photo-6-4.jpg

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I am curious if that is enough lemon flavor for 5 gallons. I use 5 frozen concetrates for 2.5 gallons. When you say "packs", are you using frozen concentrate, or something else?

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Terminal Idiot wrote:

I am curious if that is enough lemon flavor for 5 gallons. I use 5 frozen concetrates for 2.5 gallons. When you say "packs", are you using frozen concentrate, or something else?

Yes, frozen concentrate. If your concern is right, you think I could add juice after fermenting is done?

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What I've generally done is tasted prior to bottling and adjusted things at that point. Not tart enough? I add some of these until the taste is where I want it:

31Jc%2BqBjBIL._SL500_AA300_.jpg

Too tart? I add some non-fermentable sweetner to sweeten it up...

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I'm with terminal ... how did it taste when pouring into fermentor? That the indrigidents I would put into a 2.5 gallon. Plus a 1/2- to 1 cup of xyilitol

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Terminal Idiot wrote:

couple other things:

Did you taste this before adding yeast?

Did you have plans on sweetening this with a non-fermentable sweetener?

Yes. Tasted like super sweet lemonade. Winging it at this pointwill add non ferm sweetner if needed. I was thinking it would need somethingafter reading what so many others have reported

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tywinter wrote:

Terminal Idiot wrote:

couple other things:

Did you taste this before adding yeast?

Did you have plans on sweetening this with a non-fermentable sweetener?

Yes. Tasted like super sweet lemonade. Winging it at this pointwill add non ferm sweetner if needed. I was thinking it would need somethingafter reading what so many others have reported

Hydrometer reading? I'm sure it will still taste great but just be less alchoal

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OG is 1.044

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I just did a lemonade today and the og was 1.070.

I bottled a hard lime about 3 weeks ago and it is great. I used 0.5 pound lactose for a 2.5 gallon batch. I really can't imagine this without sweetening. I guess you would have very tart lemon wine.

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Somewhere on this thread swen reports his being off the hydrometer reading @ Above 1.099 I belive. I just checked my pink and hard lemonade that I made on Thursday the 19th yesterday and it was down to 1.053 I was in a rush so I didn't do a reading before pitching yeast tho :( damn fiance was rushing me as usual... I dint measure this one at all. Just eyeballed it . I would say I put about 2.5lbs sugar .5 lbs xyilitol 4 cans pink lemonade conctrate and half a booster. Then I pitched some red star wine yeast and added half a small vial of red food coloring to keep it pink.

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Terminal Idiot wrote:

Swen,
Where do you get the lemon/lime flavoring packs?
Thanks

Pretty much any grocery store. Usually around where you'd get sugar packets. They are all-natural, cold-pressed and crystalized lemon/lime/orange in packets...

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I just brewed my hard lemonade last Sunday and my OG was off the scale. I have no idea what it was. I've been reading the various threads about the lemonade and came up with my own receipe. The wife really likes Mike's Hard Lemonade, so I decided to make a malt lemonade. I used 1 lb. of Breiss Golden DME; 1 pack of booster; .75lb. of lactose and 4 cans of frozen Lemonade. I pitch it with 05 ale yeast. I used swen's calculation on the corn syrup and ran it through Qbrew and had an estimated OG of around 1.068. However, when I took a OG it was off the scale. Tasted great before the pitch, but who knows what the FG will be. I will certainly bag it when I bottle to prepare for bottle bombs. Should be an interesting experiment!!

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Scottbrew wrote:

I just brewed my hard lemonade last Sunday and my OG was off the scale. I have no idea what it was. I've been reading the various threads about the lemonade and came up with my own receipe. The wife really likes Mike's Hard Lemonade, so I decided to make a malt lemonade. I used 1 lb. of Breiss Golden DME; 1 pack of booster; .75lb. of lactose and 4 cans of frozen Lemonade. I pitch it with 05 ale yeast. I used swen's calculation on the corn syrup and ran it through Qbrew and had an estimated OG of around 1.068. However, when I took a OG it was off the scale. Tasted great before the pitch, but who knows what the FG will be. I will certainly bag it when I bottle to prepare for bottle bombs. Should be an interesting experiment!!

That sounds tasty. On my last lemonade per swens recommendation I light carbed it and it still has a lot of fizz. I belive I did about half what you would for a beer.

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Do you all rack your lemonade?

Would that be a good time to add lemon or sweetners if I feel it's needed after tasting a sample?

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You mean rack to a secondary? I don't. I let it go in the primary until it's done, then bottle.

You can add the sweetener and/or lemon flavoring when you bottle as long as there is no fermentable sugar in it. Also if you are carbing it make sure there's nothing in your sweetener or flavoring that will prevent it from fermenting.

If you are racking to a secondary I would think these same rules apply for the most part except fermentable sugar would be ok but it would jump start fermentation and not sweeten.

I'd just wait until you bottle to add anything else.

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Yes, I meant to a secondary.

The batch is looking as if it is doing well. All the goobies are dropping out, only a couple left. :) Just trying to come up with a plan before i make the next move.

What kind of sweetner will not prevent carbing but stick around to make it taste sweet?

I am guessing that there is a nonfermentable sweetner that I can put in at the same time as the sugar I add for carbing. But I do not know what it would be.

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The most popular is probably lactose...and that's what I use. There are some other ones as well. I use 1/2 lb of lactose for a 2.5 gallon batch.

Yes, this can be put in at the same time as your sugar to prime. If you are batch priming it's not really any extra effort...just dissolve the lactose and the priming sugar together.

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Bottle bomb today!

The taster bottle (12 oz) blew up, what a mess. I tested the Grosch venting and was very little carb 3 days after bottling so figured I was ok, well guessed wrong.

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Trollby wrote:

Bottle bomb today!

The taster bottle (12 oz) blew up, what a mess. I tested the Grosch venting and was very little carb 3 days after bottling so figured I was ok, well guessed wrong.

This might sound gruesome, but...
did you take pictures?!

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Zobl wrote:

Trollby wrote:

Bottle bomb today!

The taster bottle (12 oz) blew up, what a mess. I tested the Grosch venting and was very little carb 3 days after bottling so figured I was ok, well guessed wrong.

This might sound gruesome, but...
did you take pictures?!

ruesome smoosome... you know we like pervin on disasters. We want to view carnage...hops...grains... and foamy stuff.

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Zobl wrote:

Trollby wrote:

Bottle bomb today!

The taster bottle (12 oz) blew up, what a mess. I tested the Grosch venting and was very little carb 3 days after bottling so figured I was ok, well guessed wrong.

This might sound gruesome, but...
did you take pictures?!

Sorry no Porn!

but was surprised by the distance and the damage the bottle did when it let loose

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I brewed a batch of this today according to the original recipe and used 1/2 vial of white labs champagne yeast.

Using a slimline with the lid very lightly screwed on. I can hear air sucking in when I squeeze the sides so hopefully the thing won't explode, lol.

Got an OG reading of 1.092 on the dot.

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Trying GF Raspberry Lemonade version done in the 6qt Mr. Beer Pilot Keg.

Ingredients:

7oz GF Maltodextrin (Boil 5.0 min)
8oz Corn Sugar (Boil 5.0 min)
8oz Lactose
4 cans frozen Minute Maid Raspberry lemonade concentrate (strained)
3 Pkg Mr. Beer Yeast (6oz total)
2 tsp GF yeast nutrients

Directions:

- Boil a 1 qt of water with the maltodextrine and sugar to dissolve.
- After boil add Lactose and place pot in Ice water bath
- Add strained frozen concentrate to sanitized fermenter.
- Add filtered water to 4qt mark
- Add Sugar water to fermenter
- Top off to top of '6' (Mr. Beer Pilot Keg)
- Stir well, pitch yeast wait 10 min, stir-stir-stir
- seal and place sanitized fementor lock on top and fill just below line on lock

Now the 28 day wait


Hydrometer reading 1.080 @ 70*F

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Is three weeks or more fermenting time normal for hard lemonade?

I am starting into the third week as of tomorrow night. and I have constent action still going on. Air lock is bubbling non-stop.

th_IMG_1795.jpg

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tywinter wrote:

Is three weeks or more fermenting time normal for hard lemonade?

I am starting into the third week as of tomorrow night. and I have constent action still going on. Air lock is bubbling non-stop.

th_IMG_1795.jpg

I learned my lesson on longer...

On my first lemonade after 10 days the lock stopped bubbling, at 14 days I figured it must be done and bottled.

27 days in bottle, temps go up area bottles are is now 68* not 64* as in past. My sample bottle goes BOOM!!!! Mess I hated to clean up.

I vented the rest of the bottles some (all the bottles were Grosch except sample bottle which was 12oz capped bottle)

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Well I guess I'll let her go until she stops bubbling and then test with a hydrometer. What should I be happy to stop at? 1.006...or less?

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I guess I'm cruel. I don't look at mine for the first month. Then I tease it a little by sampling.

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Bottled my hard & pink today. The food coloring worked. rps20110411_134821.jpg

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I made a batch of this according to the recipe posted in the first post, using WL champagne yeast. After two days, there is no real krausen and no visible bubbles. What I guess is the yeast has solidified into a thick cake, but it's not resting on the bottom. It's kinda floating about an inch off the bottom. There are also a few little "floating islands" maybe a few inches across floating on the top. Assuming that's also yeast?

Is this normal?

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what temp is it?

That seems like not normal, the Raspberry lemonade I made stated to bubble and had a krausen and going wild after 12 hours

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It's at room temp, so around 70-73 degrees. I just looked at it and the stuff inside kinda looks like the wax in a lava lamp. There is a big clump, maybe an inch tall covering the bottom of the slimline and curling up on one side, and two "islands," maybe 4" across floating on top.

I just moved it around a little and the floating islands broke up...think they may have been pulp, but the big lava lamp thing on the bottom is still there.

Tasted a little bit and it tasted like slightly spoiled, super sweet lemonade. No alcohol taste at all. I made this two days ago, so I'm assuming something went wrong. Maybe the yeast was dead? I used WL champagne yeast.

Could I salvage it by throwing some more yeast in? I've go a few MB yeast packets and some Coopers dry ale yeast.

I tried taking a pic, but it's kinda hard to see. Lemme try posting it, see if this works...

28so9cn.jpg

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Check back on it in a week and see what it looks like.

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Yeah I'll just leave it for now. I stirred it up and the blob thing on the bottom broke up and distributed throughout. Guess maybe that was the pulp.

Maybe the yeast it taking a while to get started due to the acidity. Weird how other peoples seemed to start quickly though.

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DJPoop wrote:

It's at room temp, so around 70-73 degrees. I just looked at it and the stuff inside kinda looks like the wax in a lava lamp. There is a big clump, maybe an inch tall covering the bottom of the slimline and curling up on one side, and two "islands," maybe 4" across floating on top.

I just moved it around a little and the floating islands broke up...think they may have been pulp, but the big lava lamp thing on the bottom is still there.

Tasted a little bit and it tasted like slightly spoiled, super sweet lemonade. No alcohol taste at all. I made this two days ago, so I'm assuming something went wrong. Maybe the yeast was dead? I used WL champagne yeast.

Could I salvage it by throwing some more yeast in? I've go a few MB yeast packets and some Coopers dry ale yeast.

I tried taking a pic, but it's kinda hard to see. Lemme try posting it, see if this works...

28so9cn.jpg

Mine did this too. It fermented for about 28 days before the bubbles finally stopped - no joke

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DJPoop wrote:

28so9cn.jpg

Now that I'm at a PC to look at the picture closer, I'd say that it is just the yeast working.

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Cool, thanks for the advice fellow brew dudes. I was in the kitchen last night looking at the thing and impulseively threw a packet of fromunda in and stirred it up. Probably won't do much but I figured it prob wouldn't hurt.

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swenocha: How long did you let the batch condition before you tried it? I ask because two weeks into mine after bottling, it has a very sulfurous smell that I'm hoping will go away. Two weeks is far too early to be sampling this, but I'm just trying to keep tabs on my "experiment"

Thanks!

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i think we were drinking the last one after maybe two weeks in the bottle...

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Quick question. I am three weeks in on my lemonade and gravity hasn't moved in a week and its currently sitting at .30. I made the original malt variation of the receipe and O.G. was off the scale. I tried gently rolling it last night and increased the temp. to about 70 to try and restart. My orignal yeast is 05. My question is I have a pack of MB yeast laying around that I didn't use on an earlier batch, but since I am three weeks in so is it too late to throw it in to try and get it going again? Suggestions?

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That happened with one of mine... Off the chart OG and higher than expected FG. I tried to re-start it... Maybe got a bit more action, but still didn't get near my expected FG. Ended up just bottling with a small amount of bottling sugar. Came out pretty darn good. I'll leave it up to you if you want to try a starter (I just took a bit of DME, boiled in water, cooled to room temp, added yeast until I got some action, then added to lemonade) or just bottle it up. I will tell you that I had my first and only bottle bomb from that batch, so you may want to bag them to be safe.

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Thanks Swen: I checked it again this morning and nothing. The lemonade is just sitting there looking at me. I am going to check the gravity again tomorrow and if it's the same I will bottle and bag. Hopefully no bombs. Thanks again. B)

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So this is what my lemondade looks like after sitting in the fermenter for a week. No trub, no bubbles, just globs of gunk floating on top. I originally pitched 1/2 a vial of WL champagne yeast, but then when I didn't see any activity after a few days I threw a packet of Mr.B yeast in too. I just took a hydro reading and the OG is still sitting at 1.092, which is the same as it was when I brewed it a week ago.

I'm assuming something went wrong and I should dump it unless any of the more knowledgeable people think otherwise.

29kujdh.jpg

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I just bottled mine today after 3 weeks. It did ferment down to .30 from off the charts and I bagged the bottles, but if I were you I would try to get the temp. up in the high 60s and give it three weeks. What's the harm in waiting another couple of weeks. :barman:

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My lemonade has been fermenting for 4 weeks now and still bubbling. I did a gravity sample the other day and it was still high (roughly 1.030). Oh yeah...drank the sample and it is very tart, not something I would expect it to taste like at bottling time.

suggestions? Just wait it out? (that's the plan for now)

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Safelager s-23...in the basement that stays right about 60 degrees now. Was cooler when I started the fermentation process.

Also, OG was 1.045 and the bubbles in the air lock are running about 7 bubbles a minute.

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sounds like you could have a 2 month ferment on your hands, from using the lager yeast that is.

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Should I expect a longer conditioning time too?

Another month lagering and a month conditioning would be fine by me. Making it drinkable for 4th of July.

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can't really say. I normally use a champagne yeast for a variation of apple ciders. So what I know doesn't really apply that much here.

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Swen,
I was beginning to get worried. Finally - after 6 days, I noticed a good krausen and movement in my Slimeline. Does it normally take this long to see that?
*Closet temp has been 65-72 degrees
**Nottingham yeast
BinghamADE.jpg

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lemonade and cider like warmer temps, I found when I moved mine from the mid 60's to 70* area the activity was much faster.

YD was the one to say move it warmer, so I tried it and seems to make it ferment faster

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Trollby wrote:

lemonade and cider like warmer temps, I found when I moved mine from the mid 60's to 70* area the activity was much faster.

YD was the one to say move it warmer, so I tried it and seems to make it ferment faster

That makes sense to me ...now.

I used a lager yeast to match my basement temps. It's bee fermenting slow. When the temp in thje basement rised, it stalled. I did frozen bottle trick and it started back up.

Conclusion: I would not use a lager yeast for it again.

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tywinter wrote:

Trollby wrote:

lemonade and cider like warmer temps, I found when I moved mine from the mid 60's to 70* area the activity was much faster.

YD was the one to say move it warmer, so I tried it and seems to make it ferment faster

That makes sense to me ...now.

I used a lager yeast to match my basement temps. It's bee fermenting slow. When the temp in thje basement rised, it stalled. I did frozen bottle trick and it started back up.

Conclusion: I would not use a lager yeast for it again.

To drink faster be sure to add a good amount of non-fermentable sugar. Other wise you have to wait the 6 months for natural sweetening

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Trollby wrote:


To drink faster be sure to add a good amount of non-fermentable sugar. Other wise you have to wait the 6 months for natural sweetening

So with age (conditioning) sweetness will come back?

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not so much the sweetness coming back as the bitterness receeds a bit.

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Bottled today my Raspberry Lemonade

FG = 1.016 @ 74*F
ABV = 8.5%

Added 2ml Raspberry Extract and primed with 16g Corn Sugar for light carb

It is very strong, wondering if I should of added more Lactose, but will see in 2 months when sample.

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Worst case scenario, you have to adjust it at drinking time with some sugar or lemonade...

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DJPoop wrote:

I just took a hydro reading and the OG is still sitting at 1.092, which is the same as it was when I brewed it a week ago.

I'm in a simular position with a batch I have going and am seeking advice. OG was 1.10. After a week it was at 1.09. Now another week later and two weeks in I'm stuck at 1.09. Recipe was exact to the first page one except used lactose instead of Xylitol. Temps have been warm sitting around 70 the whole time. Used Red Star Champagne yeast, 5g. I had early signs of activity with clumping at the top and theres some minor settlement at the bottom.

Wondering what I should do from here? Be patience, pitch another yeast packet, bottle up some very mild lemonade? Any help would be greatly appreciated.

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Red Star Champagne yeast likes it warmer, I know it really takes off at 75-80*F

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Trollby wrote:

Red Star Champagne yeast likes it warmer, I know it really takes off at 75-80*F

+1 Mine took off when I put my Slimline in my hot water heater closet where the temp is usually around 76-78 degrees

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Thanks for the replies. I'll move to a warmer location. Should I do anything to activate the yeast or just hope the high temps get it started up?

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Mine took 6 days before it got started. Not sure what to tell you here - Maybe a day or two in a warmer place and repitch maybe (can't hurt)?

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so far most of my lemonades do not get much krausen more I see it moving in my Pilot keg (clear older Mr. Beer Keg) and the fermentation lock bubbling away.

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+1... I have never seen a significant krausen on any of the lemonades I've done...

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My supermarket sells a sugar substitute product called 'Ideal' which the list as ingredients: Xylitol, Maltodextrine and Sucralose...

Would you think a cup of that would work instead of straight Xylitol?

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You'll have to use your best judgment on measurements. Can't give you any guidance there. But all three of those ingredients should work fine...

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Yeah, that's what I figured... Gonna have to wing it...

Since the product doesn't give me the percentage of each ingredient...

No worries... The whole thing is an experiment for me anyway... But I think a cup might be about right...


By the way, they offer the same thing with a bit of molasses in it (their version of light brown sugar substitute...). Might be good for a cider... Who knows...

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thanks for all the council. Another test today revealed a continuation of the steady 1.09 so I've moved the keg to a significantly warmer part of the house. Temps previously have been around 72 so I'm hoping the jump in temp will kick start the process. I figure I will give it 24-48 hours and then consider a re-pitch if there's still no joy.

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uconnrh11 wrote:

thanks for all the council. Another test today revealed a continuation of the steady 1.09 so I've moved the keg to a significantly warmer part of the house. Temps previously have been around 72 so I'm hoping the jump in temp will kick start the process. I figure I will give it 24-48 hours and then consider a re-pitch if there's still no joy.

Lets us know how it goes.

Just remember to sanitize the mixing spoon or whisk also you can do a yeast starter to get it going (sanitize as well) so you know the yeast is active and ready to go.

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Thanks for the reminder. I keep the onestep close at all times. As on update temps today in the new spot were mainly 78. Peaked at 80. I was bottling an imperial stout so since it was out I took another reading. Still stalled. Will retest tomorrow and re-pitch if there's no change.

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Update: temps held at 80 reaching 82 at the peak. No change when tested at end of day. Re-pitched red star. Used the starter suggestion and the yeast started up great. Thanks for the tip. Pitched it and crossed the fingers. Will try to wait through the weekend to test again. Hopefully my planned first 5-gallon brew will keep my brewing addiction calm.

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:borg: Welcome to the BeerBorg Information Center. You will Be Assimilated. Resistance IS quite Futile: we have beer.

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Its alive...solid bubbling action for the past two days. Thanks for all the suggestions. Still a long way to go but this is showing positive signs again.

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Brewed up a version of Swen's lemonade today as I was watching it rain outside. I did not use lactose or xylitol, opting for a product called Smoky Mountain Sweetner. We shall see how it turns out. The original gravity was 1.090 and it tastes great as is. Hopefully it will be ready sometime in mid to late August whenit is really hot and humid here in SC.

:drinking:

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