- Nov 30, 2021
- Reaction score
- NE Wisconsin
Hello VinesnBines,This is ready to drink as soon as fermentation is complete. Usually about 2 weeks after “brewing”.
12 cans frozen lemonade concentrate
1 pound extra light dry malt extract (beer supply store)
7 teaspoons yeast nutrient
3 pounds corn sugar
2 packages of EC1118 or Nottingham yeast
Rehydrate yeast with 1cup of warm water, 1 tablespoon of lemonade concentrate and a bit of yeast nutrient. Let rehydrate for 30 minutes.
For the wort mix the dry malt extract and corn sugar with 2 gallons of boiling water. After sugar is dissolved, remove from heat and add the rest of the yeast nutrient. Add 10 cans of the lemonade concentrate and cold water to make 5 gallons. Once cool, pitch the yeast. I ferment in a car boy with airlock. This is more beer than wine.
I let it ferment until it clears then I back-sweeten. After I rack to a bottling bucket, I add a mix of 4 cups of cane sugar, 2 cans lemonade concentrate, 3 cups of water and 3 1/2 teaspoons of potassium sorbate. You can use up to 8 cups of sugar but I find that too sweet. This is ready to drink on bottling day. I keg mine and don’t bother with the sorbate. You can make a million alternatives. I added a concentrate of hibiscus tea to my last batch. That was marvelous!
I don’t want to start a war over Skeeter Pee and Dragon Blood. I’m just offering an alternative.
Can you use baking soda to lessen acid?Next year try straight grape juice. Also try getting MLF going to help reduce the acid. The only time I made wild grape wine I made it like a port. I kept adding sugar till EC 1118 died I think I got around 18% Abv. after about 4 years it was pretty good.
I may try that with this batch of (indian; mustang; fox) grape wine. Again, it has been many years since i have tried this. I do remember doing an orange, peach, mango from concentrate and it did well with a couple tsp of baking soda and the wine snobs that tried it never mentioned bitter. I am going to try it.I think it would make the juice bitter, try mlf bacteria or potassium bicarbonate
#1 chill the wine for a few weeks in a fridge or garage/ shed which is between 28 and 34 FCan you use baking soda to lessen acid?
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