The lemonade has finished conditioning in the bottles and it is a technical success! The juice fermented completely and the bottles are perfectly carbonated. It's actually a little difficult to tell the flavor at all - the lemonade taste kinda takes a back seat to the combined flavor-confounding effects of the alcohol, carbonation, and yeast. We used 1/2 Tsp of stevia extract powder, which I think was the right amount as it is neither too dry nor excessively artificially sweetened. The end result is a slightly sweet, non-descriptively fruity sparkling wine. Not too bad, and not nearly so cloyingly false-lemonadey as the commercially produced malternative hard-lemonades.
The lemonade has finished conditioning in the bottles and it is a technical success! The juice fermented completely and the bottles are perfectly carbonated. It's actually a little difficult to tell the flavor at all - the lemonade taste kinda takes a back seat to the combined flavor-confounding effects of the alcohol, carbonation, and yeast. We used 1/2 Tsp of stevia extract powder, which I think was the right amount as it is neither too dry nor excessively artificially sweetened. The end result is a slightly sweet, non-descriptively fruity sparkling wine. Not too bad, and not nearly so cloyingly false-lemonadey as the commercially produced malternative hard-lemonades.
This post is a lie! Lemonade doesn't ferment. It's been proven by science!
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