I made and kegged hard lemonade I made. I found carbonating it allowed me to bump up the alcohol to excess of 10% without being able to even detect a hint of it. My recipe is pretty simple. Take pink country time lemonade powder boil it with 5 gallons of water to make a simple syrup. I would then sanitize the keg and pour this stuff into the corny keg. I would add enough Everclear to make it the amount of alcohol I want (calculating using algebra, apparently I will use that stuff outside of school). I would then seal it up, put it on my knee and give it a good shake to mix it up well. Then put in a fridge, carbonate and let cool. In a week you’d have some very alcoholic pink lemonade for a party. I would always change the seals before using the keg for beer again.
I use pink lemonade because my parents did when making alcoholic lemonade as a kid. They would always make pink and yellow, yellow was for me, pink was forbidden. So I’ve always associated pink lemonade with being alcoholic. I suppose you could make the lemonade with actual lemons, but that seems like too much work for hard lemonade.
