Hard Lemonade Procedure

Tonight, we dance! And make hard lemonade.

Going off this recipe, we made several modifications to fully utilize our 1-gallon carboys.

We purchased 5 cans of frozen generic brand lemonade concentrate, 2 cans of pink lemonade, 2 cans of limeade, and 1 can of pomegranite raspberry. The recipe called for 2 pounds of sugar, plus or minus to taste, so we added 3. We heated about a gallon and a half of water, and dissolved all the sugar in there, poured it into a 5 gallon carboy, and added enough water to make 5 gallons. At that point the SG was 1.032. Before adding more sugar, we added the DME, which clumped and was a pain to mix in.

We ended up skimming all the clumps off the top and heating them in some wort to help dissolve it. Once that was fully mixed in, the SG was 1.042. We then took the individual cans of frozen concentrate and began putting them in the carboy to spread out the surface area and help warm them up faster.

1 - Blueberry pomegranite lemonade - SG - 1.080 (the really dark one)
2 - Lemonade - SG - 1.082 (has writing 'B Lock' on it)
3 - Lemonade 2 - SG - 1.080 (has letter 'C' on neck)
4 - Limeade - SG - 1.076 (has letter 'A' on neck)
5 - Pink Lemonade - SG - 1.082 (the pink one)

As part of the control, I will be taking 2 home and putting them in my basement - hopefully a more stable, and lower temperature than what Chicago has in for us in the next few days. The other 3 will reside in Nova's closet.