Making Hard Lemonade with Raspberries - Recipe Included

Half Batch - Hard Lemonade with Raspberries:

Step 1:
1 lb Light DME (Dry Malt Extract)
1 lb Corn Sugar
1 lb Honey (or Agave)
1 Gallon Water
Bring 1 Gallon of Water o 175° F. Remove from heat source and add DME, and Corn Sugar.

Step 2:
1 lb Frozen Raspberries
Place back onto the heat source and add the frozen raspberries.

Step 3:
Heat to 160° F and hold at that temp for 20 minutes.

Step 4:
Pour into fermentation bucket.
Add:
64 oz Natural Apple Juice (or white grape juice) no preservatives
2.5 cans Frozen Lemonade Concentrate - no preservatives

Step 6:
Chill to 75° F.
Add:
1 tsp Yeast Nutrient
1 1/4 tsp Yeast Energizer
2 tsp Pectin Enzyme
Stir bucket to mix ingredients and oxigenize.
Add:
Red Star - Premier Blanc Yeast (champagne yeast)

Step 7:
Ferment for 7 - 10 Days. Stir the ingredients in the bucket and allow it to fully ferment a few more days.

Step 8:
Rack over to a second bucket. Filtering is recommended.
Add:
Potassium Sorbate (per instructions) to kill the yeast. Then cold crash for 3 days.

Step 8:
Rack over to keg or bottles (gallon jugs), being careful not to bring over any of the settled out yeast.

Serve over Ice!