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09-15-2008, 07:39 PM
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#1
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Senior Member
Join Date: Sep 2007
Location: Limerick, Ireland
Posts: 1,041
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De-Acidifying Lemons
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I made a lemon/lime malted hard lemonade thingy awhile back and it is FAR too acidic. Any suggestions for reducing it to a drinkable level.
I don't think backsweetening is a real option as it would only mask the acid and I predict this would shred your stomach like you just swallowed a cat with razors for claws...
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Originally Posted by Me
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Quote:
Originally Posted by chortly
...homebrew contains more satisfactrons per serving, so you don't have to drink as much as you would a commercial beer to get to your satisfactron saturation.
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09-15-2008, 07:41 PM
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#2
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Senior Member
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Location: Baton Rouge
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how about the use of an edible base...
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09-15-2008, 07:51 PM
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#3
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Senior Member
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Location: Oakland, California
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Have you ever used sweet lemons? Citrus limetta - Wikipedia, the free encyclopedia I know that lemon acid is mostly citric acid, but if some of it is malic acid, then using lalvin 1122 yeast metabolizes some of it, leading to a less acidic product, I have used this with great sucess on a pineapple wine.
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09-15-2008, 07:58 PM
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#4
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Senior Member
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Location: Lafayette, IN
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I would just use less lemon juice and more lemon zest. The juice has very little lemon flavor anyway mostly just citric acid, while the zest (yellow outer part of the rind) is very lemony flavored.
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09-15-2008, 08:07 PM
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#5
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Senior Member
Join Date: Mar 2008
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+1 on using the zest for flavor.
you can in theory use the juice and add something like Chalk (CaCO3) to neutralize some of the citric acid but the amount of chalk necessary to do that would leave too much calcium in the must and result in a chalky tasting drink.
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09-15-2008, 08:12 PM
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#6
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Senior Member
Join Date: Jun 2007
Location: Iowa
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Quote:
Originally Posted by effigyoffaith
I would just use less lemon juice and more lemon zest. The juice has very little lemon flavor anyway mostly just citric acid, while the zest (yellow outer part of the rind) is very lemony flavored.
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+1 It's a whole other subject, but that's how limoncello is made. Take the zest off a bunch of lemons, soak them in everclear and then dilute and add sugar. Tasty stuff! |
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09-15-2008, 08:55 PM
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#7
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Member
Join Date: Jul 2008
Location: Eastern Wisconsin
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what was your recipe? I made a 1 gallon batch of hard lemonade with malt using 2 cans lemonade concentrate. It tasted very acidic when I sampled after fermenting was done. But I sweetened it and let it sit 2-3 weeks and that made alot of difference. I loved it.
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09-15-2008, 10:18 PM
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#8
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Senior Member
Join Date: Sep 2007
Location: Limerick, Ireland
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I'll try look it up. It had lots of lemon juice and lots lime juice, the zest of both, sugar and DME. It is very acidic. It was an experiment anyway but I'd like to try save it...
__________________
Quote:
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Originally Posted by Me
In the process of buying a bar... One drink at a time...
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Quote:
Originally Posted by chortly
...homebrew contains more satisfactrons per serving, so you don't have to drink as much as you would a commercial beer to get to your satisfactron saturation.
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09-15-2008, 10:49 PM
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#9
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Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,492
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Quote:
Originally Posted by Loweface
I'll try look it up. It had lots of lemon juice and lots lime juice, the zest of both, sugar and DME. It is very acidic. It was an experiment anyway but I'd like to try save it...
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Well, could you pull out a sample and sweeten it with some honey or sugar and see if it's better? Trust me, I know it's acidic, but sweetened to 1.010 or so might make all the difference!
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09-16-2008, 01:35 AM
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#10
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Senior Member
Join Date: May 2006
Location: Sandhills of NC
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It wouldn't be just what you were going for, but it might be good mixed with iced tea, or sprite, or some sort of lemon sangria, like with a bit of brandy, white wine, and sliced peaches, strawberries, oranges, whatever fruit is in season, and club soda if you like. Very refreshing in the heat, and it will knock you on your ass.. brandy + fruit = smooth.
Luck tell if you find something that works
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