Hard Lemonade - Alcoholic Lemonade recipe

Hard Lemonade (Alcoholic Lemonade)

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The earliest written evidence of lemonade has been found in Egypt, around AD 1000. Fast foward to 1676, a company known as Compagnie de Limonadiers was founded in Paris where vendors would roam the streets serving the drink in cups from tanks on their backs.

Ingredients:
15 to 20 lemons, chopped finely and include peel
50g grated ginger
2kg dextrose
500g lactose (vary to taste)
5g yeast nutrient
Cider yeast sachet

Method:
1. Add dextrose, lemons, ginger and lactose to 5 litres of hot water and simmer for 25 minutes.
2. Pour 10 litres of cold water into your fermenter then pour in the hot mixture through a sieve or straining bag.
3. Stir and top up with cold water to make 23 litres. Add yeast and nutrient when temperature is around 25°C.
4. Fit fermenter lid and airlock.
5. After 1 week check gravity using hydrometer, once gravity is stable for 2 consecutive days bottle using 2 tsp sugar per 750ml bottle. Let the bottles condition in a cool, dark position for at least a couple of weeks.

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