so, after the biers of war session, I decided to try making some hard lemonade...why not? bake let me borrow his little champ kettle, I had Brynne to be my awesome brewing assistant, and I used this recipe I found on one of the forums somewhere...don't really care to find it right now, but a quick google search is how I found it.

10 cans frozen lemonade concentrate (can't contain sulfites or sorbates)
1 lb. of the lightest DME you can get (salt city had briess extra light about 2plato)
2 lb. sugar (I used turbinado sugar)
1 pack champagne yeast (I used Wyeast 4021 Pasteur Champagne)
1/2 tsp Wyeast Yeast Nutrient


boiled it all together for 60min with about 4gal water, cooled, poured onto 7lb ice in fermenter, topped with enough water to reach the 5gal mark in the fermenter, shook the shit out of the bucket to aerate, and pitched the yeast.





today the airlock is bubbling away happily. started with an og of 14brix (1.057), the guy who posted the recipe said he had a fg of 1.000... which would give him an abv of 12%?! I don't think I want it that strong, maybe around 5-6%? we'll see in a week or so. by the way, the guys at salt city brew supply are awesome, will definitely be shopping there often.



-kris