Yuppy Guppies Alcoholic Lemonade
cooler, lemonade, lemons
Source: Matthew Sorell (email@example.com),
I am currently brewing a batch, based on "Two Dogs", an Adelaide (Australia)
brew from one of my old locals. I have made up the recipe and it needs some
refinement, the recipe below is based on observations from the current batch,
using 10 lbs of sugar and 24 lemons it's a bit thick, so for this recipe I've
toned things down. The primary fermentation is now on day 9 and still going
strong (as you'd expect with this much sugar).
As I said, a preliminary taste test on the weekend showed the result to be
a little thick but the sugar is still fermenting and it could take a while yet.
I will be happy to update anyone interested in the result. Does anyone know if
I needed the yeast nutrient? I added this after reading Papazian's comments on
- 6-10 pounds of cane sugar (I'm not that fussy)
- 12-24 lemons, sliced up, or put through a food processor, including the peel
- 0-2 oz fresh ginger, crushed
- 1 teaspoon yeast nutrient
- 1 package ale yeast (I'm using Cooper's Ale Yeast)
- Water to make up 5 gallons of wort
I boiled a gallon of water, added the sugar, lemons and ginger and let it
go for about 20 minutes, added the yeast nutrient and then strained the hot
wort into a glass carboy with cold water added to make up the volume, pitching
dried yeast when cool, ie standard ale procedure. I use iodine sanitising
solution for all equipment.