Hard Lemonade Homebrew Recipe

The beauty of this method is you can customise your reciep for your pallet and diatry requirements. Whether you want a bump in strength, flavour or need to make it gluten-free it's yours to play with.

Lemonade Impressence Flavour Shots

This method allows you the ability to knock up a hard Lemonade using ingredients around the house, minimal equipment and some homebrew yeasties. The key to this one is ensuring you have a super clean fermentation, packed with nutrients and monitor the PH.

DIFFICULTY: Medium

TIME REQUIRED: 1-2 weeks fermentation + 5 minutes mixing + 5 min to carbonate (using Quick Carb method) OR 1 week (using Set & Forget method)

MAKING YOUR BASE:

These base recipes can be altered to change the strength of your final product. You can also change out the yeast, sugar type and nutrient depending what you have on hand.

For a 23L batch at ~5%:

OG: ~1.033

FG: ~0.995

You will need: 2kg - Sugar OR 2.4kg Dextrose ~22L - Clean preboiled water 1 x Clean Fermenting robust yeast strain (e.g. Omega Lutra, Lalvin EC-1118) Yeast Nutrient (e.g. Lallemand Yeast Life-0, Omega Proper Seltzer)

This can be scaled to your desired volume

  1. Clean and Sanitiser all equipment throughly

  2. Dissolve your chosen sugar in 5L of clean warm water

  3. Top up your fermenter to 23L in total (fermenter) volume

  4. Follow the instuctions and dosage rate on your chosen nutrient pack and add this to the sugar wash

  5. Ensure your wash is within pitching temputure range for your chosen yeast strain

  6. Pitch your yeast and seal up your fermenter. (remember to attach your sspunding valve if pressure fermenting, or airlock if not)

  7. Monitor the fermentation and ensure the yeast is healthy, if it slows or stops before gravity hits <1.000 then add more nutrient and pitch more yeast

  8. Once the fermentation has finished and terminal gravity reach, allow the yeast to flocculate over a few days (iof you can cool this will allow the yeast to flocculate more readily

  9. Procced to your choosen packaging method

RECOMMENDED RECIPE:

19L Keg

You will need: Your fermented sugar wash 4 x KL41843 - Impressence - Lemonade Flavour Shot - 50mL 2 x KL41928 - Impressence - FermStop 50mL 1.7kg - White Sugar - (For Back Sweetening)

Instructions:

  1. Add 10L of your sugar wash to your KL02899 19L Ball Lock Keg.

  2. Add 4 x KL41843 - Impressence - Lemonade Flavour Shots - 50mL

  3. Add 1.7kg White Sugar

  4. Top up the keg to 19L with the remainder of your fermented sugar wash

  5. Then add 2 x FermStop sachets. (this step is critical, do not add the Impressence FermStops without having topped up the water)

  6. Mix Keg Contents Well.

  7. Carbonate to 3.5 volumes CO2 (Refer to KegLand Set and Forget CO2 Carbonation Chart for regulator pressure and keg temperature). [Optimum 20psi at 2°C]

9.5L Keg

You will need: Your fermented sugar wash 2 x KL41843 - Impressence - Lemonade Flavour Shot - 50mL 1 x KL41928 - Impressence - FermStop 50mL 850g - White Sugar

Instructions:

  1. Add 5L of your sugar wash to your KL02899 19L Ball Lock Keg.

  2. Add 2 x KL41843 - Impressence - Lemonade Flavour Shots - 50mL

  3. Add 850g White Sugar.

  4. Top up the keg to 9.5L with the remainder of your fermented sugar wash

  5. Then add 1 x FermStop sachets. (this step is critical, do not add the Impressence FermStops without having topped up the water)

  6. Mix Keg Contents Well.

  7. Carbonate to 3.5 volumes CO2 (Refer to KegLand Set and Forget CO2 Carbonation Chart for regulator pressure and keg temperature). [Optimum 20psi at 2°C]

Bottle Conditioning (19L Final Volume)

You will need: Your fermented sugar wash 4 x KL41843 - Impressence - Lemonade Flavour Shot - 50mL 2 x KL43885 - Impressence - Sugar Free Sweetener Blend 1 - 50ml

Instructions:

  1. Transfer your fermented wash to a bottling bucket (be careful to minimise the amount of trub transfered.

  2. Add 2 x KL41843 - Impressence - Lemonade Flavour Shots - 50mL and 2 x KL43885 - Impressence - Sugar Free Sweetener Blend 1 - 50ml to your bottling bucket.

  3. (If using carbonation drops skip this step). Dissolve 205g of white sugar (Or 225g of dextrose) in a small amount of water and add to your bottling bucket.

  4. Stir the contents in your bottling bucket well, try avoid oxygen pick up.

  5. (If not using carbonation drops skip this step). Add 2 carbonation drops in each 500ml bottle.

  6. Using a bottling wand, fill and cap each bottle.

  7. Place bottles in a warm room for approximately 2 weeks, or until carbonated.

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