Comments on: The Best Homemade Lemonade Recipe Ever

By: Wanda

Wanda — Tue, 03 Jan 2012 23:59:12 +0000

Thank you for sharing this Megan. So much of this type of information is in danger of being lost.

By: Megan

Megan — Thu, 29 Dec 2011 01:48:28 +0000

My grandfather always mage ginger beer with sultanas in it (3 per bottle, no more no less!!!) I was told it was the source of the yeast, as his recipe had no other yeast in it. Just as wine relies on the natural “flora” present on the grapes, his recipe relies on the natural yeasts remaining on the dried grapes. If you add too many, the balance of sugar to yeast is up set and the bottles explode!!! Too few and not enough fermentation!!!

By: Dan Dare

Dan Dare — Fri, 25 Nov 2011 05:34:50 +0000

In my traditional ginger beer recipe (yeast carbonated similar to this) a sultana (or raisin I guess) is placed in each bottle when it is capped, the bottles are kept in a warm area, when the sultana/raisin has risen to the top of the bottle you know they are adequately carbonated and can be placed in the fridge to slow the carbon dioxide production.

I believe you’ll find that’s why they are in the recipe.

By: Wanda

Wanda — Sun, 09 Oct 2011 23:00:46 +0000

Apparently the raisins add sweetness and fizz. We add them because they are in the recipe.

By: Carolann

Carolann — Fri, 09 Sep 2011 16:40:47 +0000

why the raisins?

By: Andrew

Andrew — Wed, 07 Sep 2011 01:39:29 +0000

If you stop the fermentation by chilling it, the yeast will die off… that’s how you stop beer from brewing. So by putting the bottles into the fridge – the fermentation will stop, and no explosions should happen. But then again, it depends on the type and amount of yeast used – those little creatures aren’t always predicatble.

By: nc listings

nc listings — Thu, 24 Jun 2010 20:55:48 +0000

Uncle Tobys Honey Lemonade Recipe: 1/2 gallon warm water, 1/2 cup honey, 1/4 cup sugar, 1/2 cup fresh lemon juice. Just mix it all with your hands (their warmth will disolve the honey and sugar) and pour mixture into a gallon container filled 3/4 with ice. Try some exotic styles of honey for a little extra spice.

By: mark

mark — Mon, 09 Nov 2009 18:44:49 +0000

im a little concerned over this recipe….

not because of the alcohol levels which will be less than 1% after the time stated in the recipe (24 hours)

what worries me is that if you dont drink it within 48 hours the yeast will keep metabolizing the sugar and your bottles will swell up and eventually explode! This would be all the more disastrous if you decided to use glass bottles!

By: Andy de Raat

Andy de Raat — Mon, 31 Aug 2009 10:06:02 +0000

Utter nonsense regarding the alcohol levels of this drink, which will be nominal at best. You would need to leave it to ferment for ages allowing the C02 to off gas, then re-prime the bottle to make it fizzy.

Make this recipe without fear for the kids, if it is consumed within a couple of weeks of making the alcohol levels will negligible at best.

By: Fiona

Fiona — Sun, 30 Aug 2009 21:50:16 +0000

I liked reading your blog…keep up the good work.