Peter Rainford
1,517 supporters
The 10% Hard Lemon Soda: A High-Gravity "Super-Alcopop" Protocol 🍋🧪
£2
88 people bought this
Forget the 4% cans from the shop. We’re going to 10% with a supermarket lemon shunt.
In the Lab today, we are tackling one of the hardest flavors to ferment: Lemon. Because of the extreme acidity, most lemon brews stall out at 5% or turn into "rocket fuel." This protocol uses a specific pH buffering technique and a high-tolerance yeast shunt to hit a massive 10% ABV while keeping that crisp, refreshing soda finish.
This is the ultimate summer party brew—designed to be served over ice, crystal clear, and dangerously smooth.
What you get in this Lab Sheet:
🍋 The Lemon-Acid Buffer: How to use the "Aldi Lemon Juice" shunt without killing your yeast colony.
📈 The 10% ABV Roadmap: Precise sugar-to-juice ratios for 1L, 5L, and 23L batches.
🧪 Clarity Masterclass: How to use Turbo Klar to achieve that "Commercial Soda" transparency.
🛠️ Back-Sweetening Secrets: How to balance 10% alcohol against lemon tartness so it doesn't taste like jet fuel.
The Specs:
Base: 2 lemons or Aldi Lemon Juice (250ml) & White Sugar
Yeast: Lalvin EC-1118 or Alcotec 48
Target ABV: 10.0%
Cost per Litre: Approx. £0.65
Support the Lab, grab the sheet, and let’s make the strongest lemonade on the block.
£2
88 people bought this
Enter a fair price
£
£2