... aka Tangy Zizzle
The talk about Tang beers prompted me to throw this together. Technically, this is more of a "malt beverage" than a beer. I wasn't going to use Tang, but I've had this idea for a while for something along the lines of hard lemonade. The goal is to make a fermented & carbonated hard beverage, but leave behind a little sweetness so its not bone dry. I don't keg, so my way around this (hopefully) is to use DME for part of the fermentables, and use a wine yeast that doesn't attenuate malt sugar very well.
This recipe is very unscientific, but I just threw it together on a whim. If it works, then I can tweak it to taste next time around. I threw 12 ounces of Extra Light DME (what I had laying around in an open bag) into one gallon of cold water and shook the hell out of it until it was just about all dissolved. Then I added two lid-fuls of Tang powder (the proper amount for 1 gallon of Tang), and shook like mad. Then I sprinkled one packet of Lalvin 71B and put it in the basement.
I didn't take a gravity measurement, but the OG for the DME portion should be 1.032 or so. I'm going to assume that the yeast is going to eat all the sucrose and fructose from the Tang, so the FG will be whatever portion of the DME that the yeast can't eat. Once its done I'm going to bottle-prime to a fairly fizzy level and see what happens.