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tnp121584 · 05-08-2012, 02:37 AM

I would like to add a lemon finish to my Belgian Whit and I have read a lemon tincture is a good way to do this. I have no idea what this is or how to do it. I just brewed yesterday and am fermenting now. How do I make a lemon tincture and when do I add it? I have read a bit that vodka is somehow used and I add it when I transfer to the secondary? Please help. Thanks!

Cascadegan · 05-08-2012, 03:15 AM

get some lemons (I would recommend organic since the skin is where most of the pesticides are and we need the skin)

zest them (that is take off the yellow part of the skin but leave the white pith)
pour some alcohol in a bottle or some sort of container you can keep sealed for a couple weeks
put zest in alcohol (ideally high proof stuff like everclear or 151)
after a couple weeks you will have a lemon tincture

Im not sure how much you will need or how much would be good amount of lemon flavor in a beer, sorry

DannPM · 05-08-2012, 05:43 AM

Read about the pseudoscience of homeopathy to find out about tinctures and how to make them. I'm on my phone out I'd give you a link.

tnp121584 · 05-08-2012, 07:37 PM

Does anyone know how much to use and when to add it?

**LKABrewer** · 05-08-2012, 07:48 PM

The great thing about a tincture is that you can add it at bottling time, and add to taste. Start low, and keep adding until the you get the desired flavor.

tnp121584 · 05-08-2012, 08:14 PM

From what I have read 1/2 cup of everclear or vodka is a good amount. Should I remove the lemon peel before I pitch?

**LKABrewer** · 05-08-2012, 08:48 PM

Yes, as long as it has been sitting in the vodka for a week or two, the vodka should now be infused with the lemon. You no longer need the peel.