What alcohol percentage is this (roughly) ?
Hard Lemonade (very easy!)
Hard Lemonade (very easy!)
By:
Category: Beverages/Smoothies
This recipe is suitable for a: vegetarian/vegan/raw diet.
Ingredients:
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2 packets active dry yeast
1-2 cups sugar (if you want it to turn out sweet, use the larger amount. I prefer it non-sweet.)
6-8 lemons (if they are super-teeny, even 10)
1 gallon (or so) of lukewarm water
Instructions:
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First: this is NOT an exact science and pretty darn hard to mess up!
1) Wash a large jar or jug (I use a giant old pickle jar--a Carlo Rossi jug would be ideal). Wash it really well, with hot water.
2) Mix the yeast, sugar and water together in the jar. Set aside.
3) Cut up your lemons into slices. Do not remove the peel. Just cut them up, maybe 6 slices per lemon.
4) Put the lemons in the jar. It's OK if you're using a Carlo Rossi jug and you just have to stuff them in there. It doesn't matter.
5) Take a plastic bag (like one of the bags from the produce section of the grocery store) and rubber-band it over the opening of your jar. DO NOT rubber-band it tightly--leave lots of slack.
6) Put the jar somewhere where it won't be in the way.
8) The plastic bag will fill with gas from the fermentation. Let the gas out of the bag every day or so and re-rubber-band it. When the bag stops filling up, your lemonade is done. This will take 3-7 days.
9) Cover your lemonade and put it in the refrigerator. Drink it cold. Get more soused than you think you will because this stuff packs a punch you wouldn't guess at from the taste.
Additional comments:
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WAY better than the too-sweet, soda-like commercial hard lemonades. A little like a cross between hefeweizen and regular homemade lemonade. Yum!
You could do this with limes too but I never have yet.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By:
Category: Beverages/Smoothies
This recipe is suitable for a: vegetarian/vegan/raw diet.
Ingredients:
-----------------------------------------------------
2 packets active dry yeast
1-2 cups sugar (if you want it to turn out sweet, use the larger amount. I prefer it non-sweet.)
6-8 lemons (if they are super-teeny, even 10)
1 gallon (or so) of lukewarm water
Instructions:
-----------------------------------------------------
First: this is NOT an exact science and pretty darn hard to mess up!
1) Wash a large jar or jug (I use a giant old pickle jar--a Carlo Rossi jug would be ideal). Wash it really well, with hot water.
2) Mix the yeast, sugar and water together in the jar. Set aside.
3) Cut up your lemons into slices. Do not remove the peel. Just cut them up, maybe 6 slices per lemon.
4) Put the lemons in the jar. It's OK if you're using a Carlo Rossi jug and you just have to stuff them in there. It doesn't matter.
5) Take a plastic bag (like one of the bags from the produce section of the grocery store) and rubber-band it over the opening of your jar. DO NOT rubber-band it tightly--leave lots of slack.
6) Put the jar somewhere where it won't be in the way.
8) The plastic bag will fill with gas from the fermentation. Let the gas out of the bag every day or so and re-rubber-band it. When the bag stops filling up, your lemonade is done. This will take 3-7 days.
9) Cover your lemonade and put it in the refrigerator. Drink it cold. Get more soused than you think you will because this stuff packs a punch you wouldn't guess at from the taste.
Additional comments:
-----------------------------------------------------
WAY better than the too-sweet, soda-like commercial hard lemonades. A little like a cross between hefeweizen and regular homemade lemonade. Yum!
You could do this with limes too but I never have yet.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
1 - 20 of 97 Posts
3
Hmmm...
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...I've got some pals that enjoy home-brewing...never dabbled in the citrus business though...
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Cheers!
Quote:
I have absolutely no idea. It's not like liquor by any means, but I think it's more alcoholic than beer just from experience. Sorry!Originally Posted by Kiz
What alcohol percentage is this (roughly) ?
As an (only slightly) underager, I have to say this recipe rocks!
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Quote:
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(another pointless mayu post.)
an edit to make it not pointless! - if you're using a jug like that, a balloon also works REALLY well instead of the plastic bag/rubber band thing.
ahahaha YES DUDE. my old dorm room was turned into a brewery at one point in time - we would just save up our zillions of carlo rossi jugs and experiment. we made this terrible peach stuff one time, and then this rather good cranberry stuff. it rockedOriginally Posted by MollyGoat
a Carlo Rossi jug would be ideal)
(another pointless mayu post.)
an edit to make it not pointless! - if you're using a jug like that, a balloon also works REALLY well instead of the plastic bag/rubber band thing.
Quote:
True. Or a latex glove, also (which is amusing when it inflates.) My pickle jar requires a plastic bag, though.Originally Posted by mayuko
an edit to make it not pointless! - if you're using a jug like that, a balloon also works REALLY well instead of the plastic bag/rubber band thing.
2
Quote:
Mmm...pickles and alcohol...
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Cheers!
Yeah, but if you use a pickle jar you have to eat the pickles...Originally Posted by MollyGoat
Hee hee, the only problem with CR jugs is that to GET the jugs you have to drink CR. And that is gross!
I also forgot to mention that you can use the lemons again for your next batch.
Mmm...pickles and alcohol...
3
Oh my goodness how easy is THIS!?!?!?!?
I am SOOOOOO going to try starting this TODAY!
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Vicky, how many lemons did you use?
Hard Lemonade
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I am SOOOOOO going to try starting this TODAY!
Vicky, how many lemons did you use?
Hard Lemonade
Hee hee -- the more sugar you add, the more alcohol you make.
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i used 7 but like half a lemon didn't fit .... so 6.5
next time i might use like 4 lemons and like the juice of 3 lemons so that i don't get hat bitterness from the peel.
and my leomons pushed out some of the water so it was a little bit less than a gallon. and i used a little more than 2 cups of sugar
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it's strong
next time i might use like 4 lemons and like the juice of 3 lemons so that i don't get hat bitterness from the peel.
and my leomons pushed out some of the water so it was a little bit less than a gallon. and i used a little more than 2 cups of sugar
it's strong
Quote:
You think it will keep until your 21st birthday?Originally Posted by brownieB26
Let's see, I have a huge thing of yeast to use up, a bunch of sugar, and I'm going to the fruit store tonight!! Maybe I'll pick up limes, too. I'll let you know how it turns out!
Quote:
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Originally Posted by remilard
You think it will keep until your 21st birthday?
I am so trying this! Are you sure I cant mess it up....sounds too good to be true
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1 - 20 of 97 Posts
