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If using juice, I would use 100% juice........ zip water. The juice has the water component in it already. I also would add some raisins or white Welches grape concentrate for a better body and vinosity. I'm about to put a cranberry made from dried cranberries into the secondary. It smells...

Hard Lemonade has been difficult to ferment, due to the acidic nature of lemons and perservatives in most prepared solutions. My suggestion is to make the whole batch a “starter” and then slowly add the lemon juice over a 48 hour period. This would allow the yeast to fully engage and get at...

Tastes nothing like watermelon at all, my sg must have snuck up on me as it has quite a "bite." Can't quite put the taste so far in the "good" camp, but we'll let it age for awhile and see how it turns out in six months. Stevo

no doubt in my mind it would work....... my two batches fermented in just a few days. It would be great fun to try it! Maybe next year! Stevo

I have two 5 gal batches clearing from this years crop. Haven't tasted lately, but last time it was "hot". I made it with out any water additions and used two different yeasts. Hopefully in a few months I will be able to answer this.......... the carboy on the right is cantalope and the left is...

Howdy...Hi! I too had the same experience with frozen concentrate. My hunch is that the frozen concentrate was loaded with SO2 [sulphate's] and it takes a few days for the levels to come down to reasonable levels. That's just a guess though, not fact. All my research has indicated that a...

My first Hard lemonade is doing great........ SG 1.032 today, it is slower than I thought but progressing nicely. I started another 2 gal batch following the same guidelines, but this time I found pound of sweet cherries in the freezer........ so in they went. It is bubblin' away just fine. I do...

Follow up to above post............ Couldn't resist testing my theory, so I started a two gallon batch. I deviated from procedure by adding a can of IGA whole berry cranberry sauce at initial mixing. [so much for scientific controls] So far has worked great....... about sixty hoursfrom...

Miss Martina......... Hard Lemonade has been difficult to ferment, due to the acidic nature of lemons. My suggestion is to make the whole batch a “starter” and then slowly add the lemon juice over a 48 hour period. This would allow the yeast to fully engage and get at proper population density...

I currenly have the first recipe in secondary, has been painless so far. I think I'm going to try and do a black pepperinfusion to part of it at next racking....... here is a link to a pictorial of part of the process... this way I have a photo essay on my screwing up things! Melon Stevo