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scappini
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Heat 2 gallons water to 175°F then turn off heat.
Add in DME and corn sugar and stir with sanitized spoon to dissolve.
Cool mixture using 10 cans frozen lemonade, stir until melted.
Use sanitized ss strainer and racking cane to rack mixture into sanitized fermenter.
Fill to 6 gallons with cold water.
Pitch yeast and ferment at room temperature for 14 days.
Cold crash for 24 hrs.
Clean/sanitize racking cane and secondary fermenter, rack over potassium sorbate.
Add thawed and moderately crushed raspberries.
Cover and let sit 3-5 days.
Clean/sanitize ss strainer, racking cane and keg.
Dissolve 3 cups sugar in heated water, cool with lemonade concentrate.
Add potassium sorbate to keg to prevent re-fermentation.
Rack sugar/lemonade mixture to keg through strainer.
Add raspberry concentrate to keg and shake to mix.