03-08-2004, 03:22 AM
Awesome, thank you again. You've already been a huge help and I can'twait to work up more and more recipes. I'll make sure to add somesugar and cross my fingers... expect some results in two weeks or so.-Mark--- TerraCore Communications wrote:> you'll want to add some sugar to the mix before you addthe> yeast. It will work fine 3/4 full I have done that many times.>> At 11:02 PM 3/8/2004 +0000, you wrote:> >I have no idea what the hard lemonade is actually made of - Ihaven't> >actually tried it either, just thought it would be an awesomesummer> >drink living on Cape Cod and all. I picked up some lemonade frozen> >concentrate and I'm going to put together a batch really soon...I'll> >see how it works out and leave a recipe if I like it. However, it> >says the concentrate will only make about a 1.5 liter... does it> >matter if it's only 3/4 full? Any suggestions would be welcomed.> >> >-Mark> >> >> >> >> >> >--- In E-Z-Caps@yahoogroups.com, Steve wrote:> > > I've never tried a commercially prepared hard lemonadeso> >it would> > > be impossible for me to develop a recipe to mimic one. Are they> >made from> > > lemonade or something more akin to that stuff that comes from a> >powder?> > >> > > At 04:31 AM 3/7/2004 +0000, you wrote:> > > >I know discussions about hard lemonade have already come up...but> > > >the instructions weren't very clear or specific, so does anyone> >have> > > >a fool-proof method for making hard lemonade?> > > >> > > >> > > >> > > >> > > >Yahoo! Groups Links> > > >> > > >> > > >> > > >> >> >> >> >> >Yahoo! Groups Links> >> >> >> >ORGINAL POSTER: neldaarjr4