Microfarmer’s Easy Hard Lemonade Recipe
December 29, 2008
Remember the old saying “When life gives you lemons, make lemonade”?
Well, Microfarmer was gifted a big bag of lemons, so he did just that. We hope you like it.
Easy Hard Lemonade
44 lemons
10 lbs. white sugar
5 gallons water
1 packet Cuvee Champangne yeast
1 Tbs. yeast nutrient
Put water in the kettle and put on to boil. While waiting, juice 44 lemons and strain the juice into a 7 1/2 gallon carboy.
When water boils, lower heat, and add 10 lbs sugar until all dissolved, and then let water cool so it can be siphoned into the carboy.
When water cools down to about 75 degrees, add the yeast and yeast nutrient, and mix well by sloshing.
Ferment until yeast no longer produces significant co2 thru the bubbler.
I let mine ferment for 6 months and the taste was a bit sour, indicating that the yeast converted almost all the sugar. I estimate the alcohol level at around 12%.
The longer it aged the more Champagne characters came out, and tartness faded. I force carbonated it and it had very fine bubbles similar to Champagne or sparkling wine.
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