This started as an experiment for making a hard lemonade malt beverage. Here is my first attempt:
Hard On Lemon - 7/17/01
Boil the sugar and malt in 2-1/2 gallons of water for 15 minutes. Cool and add the frozen concentrate and 3 gallons of water(OG:1.046) Pitch yeast.
Hard On Lemon II - 9/12/01
This was for a 3 gallon recipe. I had the ingredients and I had just started a cider. I used the cider yeast from the primary fermenter after I transfered the cider to the secondary.
Boil the malt in 1 gallon of water for 15 minutes. Cool and add the frozen concentrate and 2-1/2 gallons of water. Add to primary fermenter on top of the trub left from the cider. Transfered to secondary after active fermentation. Left one week and placed in a refrigerator for cold conditioning.
This yeast tended to leave more sweetness to the lemonade, and a more interesting character. The cider yeast smells more during fermentation but it goes away if you age it in the secondary.