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

Ya know, with all things considered i would try to go low profile and only use juice and sugar. Using concentrate seems more promising with lemons, due to lack of preservatives (mine is in the process of doing so). The acid content of lemons may inhibit fast fermentation, though. Apparently if you add a fruit mash of sorts (i.e. raisins) it makes nutrients for the yeast. I used craisins... hopefully it works well.

But anyways, doing "bare bones" style seems to be fine.

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

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 was 1.130 and that estimates ABV at over 12% !

smokediverxxx wrote: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 was 1.130 and that estimates ABV at over 12% !

Sounds awesome. Keep us updated.

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 it for a 4th of July cookout. If it's still too tart - I will water it down (better yet, sparkling water) just a little for the ladies.