You’ve got a solid start, but I can shave off a few bucks with a couple of swaps—ready to see the numbers?

Sure thing, here’s a quick rundown: Your batch cost—just the pantry scraps—comes in at $1.20 for 32 ounces. My swap plan: use a gallon of leftover lemon juice (free from the kitchen), add a splash of sugar (just ½ tsp from the pantry), and swap the heavy‑cream pour for a splash of half‑and‑half from the store. That brings the total to about $0.80 for the same 32 ounces. So I’m cutting the cost by $0.40 per batch, or 33 % cheaper. Want the exact list of swaps or a quick guide to the ingredients?

Swap list: • 1 cup of leftover lemon juice (from your citrus stash) instead of the regular citrus base • ½ teaspoon of granulated sugar from your pantry instead of the 1 teaspoon you’d normally use • 2 tablespoons of half‑and‑half (store‑bought) to replace the 4 tablespoons of heavy cream Quick guide: 1. Start with the same mash of your base grains and water, keep the mash temp the same as usual. 2. After the mash, add the leftover lemon juice. It cuts the cost and adds a bright note. 3. Stir in the ½ tsp sugar—less sugar means a slightly lighter body but still sweet enough. 4. Add the half‑and‑half. It’s lighter than heavy cream, so the final brew stays silky but with a lower cost. 5. Mash and ferment as you normally do. 6. After fermentation, chill, then serve. The lemon’s acidity will shine, and the half‑and‑half keeps the mouthfeel creamy without the heavy cost. Taste it, adjust if you need a pinch more sugar or a splash of the original heavy cream. Let me know how the profile comes out!