This is a long shot but I know how crafty beer brewers are! Currently making THC infused lemonades ( Legal State ) however the facility I now work for wants to scale up to produce approx 1875-4000 gallons per month. I am trying to solidify the beverage production process to produce a safe shelf stable product and also to figure out exactly what equipment will be required for production. This will be canned 3rd party. any help or information pertaining …
I am brewing a batch of Hard Lemonade. The gravity started at 1.090 in mid September 2011. I pitched Lalvin EC-1118 as the yeast. It is now down to 1.029 and tastes good and is sweet. If I bottle and carbonate the traditional way, I will have bottle bombs. I don't own a keg or have the money to buy equipment for one. Is there a way I can carbonate a brew that doesn't involve either a keg or yeast? …
I'm interested in brewing what I've heard is called a "raddler". It's pretty much a lemonade beer I am aware of some technical issues with this style such as lemonade is sweet and yeast eats sugar but let's say all goes well and the yeast eats the sugar leaving me with a tart lemon flavor beer. I was wondering if anyone tried adding xylitol to the beer before bottling or kegging(in my case). Does the xylitol affect the yeast in …
I successfully fermented a must of lemonade, dextrose and honey with EC 1118. It is good but very dry. I racked it into a secondary and added more lemonade concentrate for sweetness. My problem is I left the concentrate cold and stopped fermentation altogether. I wanted it to be carbonated but not sure how to make that happen at this point. Also would like to know if it is ok to condition in the secondary or should I just bottle …
I'm thinking of brewing some hard lemonade, and from what I've read, I'll need to neutralize the yeast with sulfites if I want to prevent it from getting too dry. Will I need to force carbonate after that? Is there a way to make a sweet, carbonated, hard lemonade using natural carbonation / bottle conditioning?
I am trying to prepare alcoholic lemonade using: lemons, water, dextrose, lactose, and champagne yeast. I read that it is a good idea to add yeast nutrient but I have no idea what it is or where to find it. Any idea from somebody about it being important for this type of fermentation?
I have a wheat beer I'll be bottling this weekend. I want to add some lemon flavor to a portion of the bottles, creating something akin to (but hopefully better than) Leinie's Summer Shandy. Very refreshing for summertime. I've had no luck finding any tips on this, although I was told to use a drier (not too sweet) lemonade in the mix. Any suggestions on how to do it, what to use and what to watch out for are appreciated.