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Well, finally took a final gravity reading. Looks like 1.090 - so it's not as strong as I thought it would be. Comes to a ABV of 6.48% which is still good enough for me. It tasted sorta tart for now, so I will let it condition for a few more weeks before popping it into the fridge. Might even save i...

I finally decided to do an experimental batch of hard lemonade. Here's my recipe: 2 cans lemonade consintrate 1/2 cup sugar 1/4 cup xylitol 1/8 tsp yeast nutrient 1/4 tsp ez caps yeast Fill remainder of bottle with filtered water I will post as soon as it is done fermenting and do a taste test. OG w...

any dark area like a cabinet / under a sink will do just fine - but like above said, if you can get it near the water heater, that would prolly work better (if it's not a gas water heater - just trying to be safe here).

Are you making it in a 2 liter bottle and if so, can you share your recipe?

I'm wanting to make a "type" of Mike's Hard Lemonade or something close. Anyone had any luck?

I worry more about eating at McDonalds that I do about drinking out of plastic. I pretty much agree with the above post.

"Drink and Be Merry - Death comes soon enough"

I use a two liter bottle with apple juice and 2 cups of sugar and 1/8 tsp of yeast. I let it ferment for two weeks or until I no longer see bubbles. Now I'm wanting to transfer it to bottles in 12 ounce bottles with carbination. How much sugar do I add to each bottle and how long does it take to car...

I love to add cinnamon sticks instead of powder(i use the cheap brand at the Dollar Store), but cloves tend to give it a WANG for me. Start with a couple at first. I put 5 cloves in one time and it was just too much - the again, I'm not a big clove fan either .....Good Luck!

ezcaps wrote:

cidermaker wrote:just curious how do the rest of you make cider ?

My favorite way is to use double-strength apple juice concentrate and 1 cup of sugar.

Do you mean you use only half of the amount of water as recommended on the can? Thanx