Expert: Alan Ward - 7/3/2007

Question
QUESTION: Hello Alan,

I'm interested in homebrewing my own malt beverage, similar in taste and characteristic to Mike's Hard Lemonade malt beverage. Is this type of brew made without hops? I assume so. Do you know of any recipes or have any ideas on how to go about it? I really appreciate any help!

Colin

PS where might I get set up to start home-brewing, even if it's just for brewing beer?

ANSWER: Colin,

This is a malt liquor.  To my knowledge it is not brewed with hops or grain.  I have never made Mike's Hard Lemonade myself nor have ever tried it but I am told that the following recipe is close:

4 gallons water
7 cans MinuteMaid 100% lemonade concentrate
4 lbs. sugar
US-56 dry yeast.

heat the water to dissolve the sugar, add the (thawed) concentrate, and pitch at normal temps. no cooking necessary

Let sit in Primary until bubbles stop then bottle or keg.

bottle with 3/4 cup bottling sugar.

total yield 5.25 gallons.
primary for about a month, then straight to keg.

It finished up around 1.010.

I hope this helps.
Alan


---------- FOLLOW-UP ----------

QUESTION: Thanks Alan!

So no malt extract is required? Do you just mix in the 3/4 cup bottling sugar to the entire batch and then bottle or keg? I'm new to homebrewing so what exactly is 1.010? Is it the alcohol content? If so, what does this come out to in ABV? Thanks so much and sorry to pester you!

Colin

Answer
Colin,

First you are not pestering me.  I am glad to help.

As I stated to start I have never brewed this type of drink.  So I did some research and asked some friends.  From what I have come to understand you do not have to add any malt.

You will need to heat 4 gallons of water.  I would go ahead and boil the four gallons for at least 20 to sterilize it.  Then turn the fire off and mix in the MinuteMaid and 4 lbs. of sugar.  Then let the mixture cool to at least 90 F.  You can do this by placing the pot in some ice water in the sink.  Once the mixture is down to 90 F you can transfer it to a primary fermenter.  Then add the yeast and close it up.  Let it ferment until there are no more bubbles between 4 to 14 days.  If it was me I would rack it (move it to a new container) after 4 days and leave it for an additional 10 days in the secondary.  Then you can transfer it to a bottling bucket.

Add 3/4 bottling sugar and bottle.  I would make sure that the brew does not get to hot in order to avoid exploding bottles.  Room temperature is fine.  Allow it to sit for about 7 to 14 days.  Chill and drink.

In order to get the ABV you will need to take a hydrometer reading of the mixture that you put into the primary and then take a reading of the final mix before you add the bottling sugar.  Take the first reading and subtract the second reading. Then divide this number by 8.  this will give you the ABV.

I wish I could tell you what to expect for a O.G. (original gravity) but it will depend on the MinuteMaid and how much water you actually end up with.  You can figure about 6 points per pound of sugar.  This will give you 24 points plus the MinuteMaid.  If I had to guess you should end up with an OG of about 1054 - 1059 which means you will end up with about 5.5 ABV to 6.1 ABV.  Please keep in mind that I am guessing that each can will yield about 5 points.  If you mix a can up with a gallon of water and take a ready you will have an approximate yield for each can.

I will caution you that if you add more sugar or MinuteMaid you will take the chance of either getting a very cidery brew or killing you yeast.  Once you get your O.G. about 1070 you may see a poor return from your yeast or no return.  As the O.G. increases special care and steps must be taken to allow the yeast the best chance to function.

I hope this helps.  If you have any other questions please feel free to write back. Also let me know how your brew turns out.

Alan