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Lemonade Hooch
Ok guys I got all the stuff to make this one. I'm planning on doing this today so wish me luck! I've had this before and it does really kick butt. It is over 40 proof so it will nock you around a bit. I'll post all the ingriedents after I get through the intial cook. There is alot that goes into this but most of it you can just get at the grocery store. As far as the stuff you need from the brew store it is very minimal.
Ingredients:
2# Golden LME (brew store)
2# Honey (your choice from grocery store))
2# Corn Sugar (I got this at brew store, but check for it at the grocery might be cheaper?)
2# Frozen Strawberries (again your choice from grocery store)
Heat 1 gallon water to 175 degrees
Add above ingredients starting with corn sugar (dissolves better)
Cook @ 160 degrees for 20 minutes
Chill to 75 degrees and add:
5 cans frozen lemonade (helps chill, obviously from grocery store)
2-64oz bottles Organic White Grape Juice (keep in fridge prior so it helps chill, again grocery store)
And top off to 5 gallons with water in Primary Fermenter
Add:
3/4 tsp Pectic Enzyme (brew store)
5 tsp Yeast Nutrient (brew store)
1 1/2 tsp Yeast Energizer (brew store)
Stir well to Aerate
Add 2 Champage Yeast (WLP715 or Red Star Champaign Dry Yeast)
Note: After discussion with the guys down at the brew store and my buddy that gave me this I decided to go with just 1 liquid champaign yeast vile instead of 2. This yeast is expensive and we figured with all the energizer's and nutrients it should still work out fine.
Fermentation: Primary 7-10 days (Blow off is very violent here so be careful)
Secondary: 14-21 days (this will really help clear it all out)
24 hours prior to kegging/mixing add 2 1/2 tsp Potassium Sorbate (brew store)
Note: This kills what ever remaining yeast there is left.
Rack to bottling bucket and mix remaining ingredients:
4-6 cups Table Sugar (I used 5 cups dissolved in 1/2 gallon hot water)
3 cans frozen lemonade (i put these in the sugar water to cool it down before mixing)
Rack to keg.
Note: The keg holds 5 gallons so you should have around 1 gallon left. Just put that into a pitcher or growler and refidgerate. You will be able to enjoy this right away it just will not be carbonated.
Cabonation note: The CO2 is really being used to serve the lemonade so your not going to have to force it like you would a beer brew. I just hooked my CO2 line up at serving pressure(9 psi) and let it set. I figure until I get through the gallon in the fridge it will be plenty carbonated.
Be Warned!!!! This is over 40 proof
Ingredients:
2# Golden LME (brew store)
2# Honey (your choice from grocery store))
2# Corn Sugar (I got this at brew store, but check for it at the grocery might be cheaper?)
2# Frozen Strawberries (again your choice from grocery store)
Heat 1 gallon water to 175 degrees
Add above ingredients starting with corn sugar (dissolves better)
Cook @ 160 degrees for 20 minutes
Chill to 75 degrees and add:
5 cans frozen lemonade (helps chill, obviously from grocery store)
2-64oz bottles Organic White Grape Juice (keep in fridge prior so it helps chill, again grocery store)
And top off to 5 gallons with water in Primary Fermenter
Add:
3/4 tsp Pectic Enzyme (brew store)
5 tsp Yeast Nutrient (brew store)
1 1/2 tsp Yeast Energizer (brew store)
Stir well to Aerate
Add 2 Champage Yeast (WLP715 or Red Star Champaign Dry Yeast)
Note: After discussion with the guys down at the brew store and my buddy that gave me this I decided to go with just 1 liquid champaign yeast vile instead of 2. This yeast is expensive and we figured with all the energizer's and nutrients it should still work out fine.
Fermentation: Primary 7-10 days (Blow off is very violent here so be careful)
Secondary: 14-21 days (this will really help clear it all out)
24 hours prior to kegging/mixing add 2 1/2 tsp Potassium Sorbate (brew store)
Note: This kills what ever remaining yeast there is left.
Rack to bottling bucket and mix remaining ingredients:
4-6 cups Table Sugar (I used 5 cups dissolved in 1/2 gallon hot water)
3 cans frozen lemonade (i put these in the sugar water to cool it down before mixing)
Rack to keg.
Note: The keg holds 5 gallons so you should have around 1 gallon left. Just put that into a pitcher or growler and refidgerate. You will be able to enjoy this right away it just will not be carbonated.
Cabonation note: The CO2 is really being used to serve the lemonade so your not going to have to force it like you would a beer brew. I just hooked my CO2 line up at serving pressure(9 psi) and let it set. I figure until I get through the gallon in the fridge it will be plenty carbonated.
Be Warned!!!! This is over 40 proof
Comment
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Comment by Stephen J Porr on November 7, 2009 at 6:18am - I've been mixing 1/2 and 1/2 Lemonade and Killians here recently. I'm not a huge fan of this Killians clone I did but when I mix it with the Lemonade.......yum!
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Comment by Stephen J Porr on November 1, 2009 at 6:09am
- It's kind of acidy from all the frozen concentrate I believe, and that tends to give me a little heart burn. I think thats why when you cut it with some regular beer it cuts the acid from all the concintrate. I mixed it with the Yorkshire Bourbon Porter the other night.......oh my, that was GOOD. That sweetened the bitter porter and bittered the sweet lemonade.
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Comment by Neil Lyons on November 1, 2009 at 5:31am - I will have to try that out, what would you say the strongest taste is? Would it be an alcohol taste or is it super sweet?
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Comment by Stephen J Porr on November 1, 2009 at 5:25am
- This Lemonade is a huge hit so far. I took some along down to our brew club meeting on Wednesday night. Everyone one was saying how good it was. Ans our local TV crew was there as well so it might just make it to the TV some day. I found out that if you cut it with some beer it takes away that really sweet taste and makes it even better.
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Comment by Stephen J Porr on October 18, 2009 at 6:15am
- Ok guys, I kegged this one up last night. Intial taste test is .......WOW. I actually ended up with a little more than a gallon left over. So I just set those 2 jugs in te fridge to get cold. The wife and I tasted them about 1 hour after I was done. You can really taste the alcohol in this. I don't know what I ended up with % wise but I can tell you this much. It knocked my on my butt along with a couple home brews of course. I figure that I'll be hitting the kegged portion either later today or tomorrow at the very least. I'll let you all know how that goes as well.
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Comment by Neil Lyons on October 10, 2009 at 8:32pm
- I am intrigued to see how this turns out.
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