hist-brewing: lemonade

BrewInfo brewinfo at xnet.com
Thu May 31 09:53:11 PDT 2001

Citric acid won't kill yeast, but you won't like the sparkling lemonade
you make...

Lemonade is sweet and sour.  The sourness is balanced by the sweetness of
the sugar you add.  If you add yeast and bottle, you will either use the
standard amount of sugar you use in lemonade and make grenades or you will
have to add a tiny amount of sugar, which will all get eaten by the yeast.
The latter will make sparkling lemon water (no sweetness).  The reason
that beer is sweet is because there are larger carbohydrates in it that
are sweet, yet are not fermentable.  You could sweeten your lemonade with
lactose, which is sweet and not fermentable by yeast, but if you get any
lactobacillus or pediococcus bacteria in there, you will again get grenades.

No... the way to make sparkling lemonade is to force-carbonate it and not
use any yeast.  You must follow very strict sanitation and consume it very
quickly before wild yeasts and bacteria (which are inevitable) start eating
your sugars.  Alternately, you could use preservatives like Sodium Benzoate,
but then you might as well just buy sparkling lemonade at the store, right?


Al Korzonas, Homer Glen, Illinois, USA
korz at brewinfo.org

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