Originally Posted by CreamyGoodness
Ok, Im officially intrigued...
2 Gallons of bottled spring water
~4 pounds of honey (I used something local)
2 cups of brown sugar
This recipe is supposed to be traditional, so the sanitizing steps are different. Also, your primary fermentation takes place in the pot you'll mix ingredients in. Finally, this year is my first making it, so I could be wrong. My test batch went well; the picture above is a production run.
Zest the 10 lemons then peel. You want to use the skin and flesh of the lemons, but not the pith. This is the most time-consuming step, so should be done early
Boil 1 gallon of the spring water and thoroughly mix in the honey and brown sugar. Once everything is mixed and boiled, toss in the lemon flesh, lemon zest, and other gallon of spring water and put in an ice-bath to cool to ~90 F.
At this temperature, pitch in the yeast (traditionally bread yeast, but I used a dry wine yeast).
Cover with a lid and let ferment at room temperature for 24-48 hours. I also cover everything with saran wrap to reduce contamination.
After primary fermentation, drop a few raisins and a tablespoon of additional sugar into the bottles and fill them up. Loosely cap them and let ferment another 24 hours.
After 24 hours, the raisins should start floating. This is your sign that things are done. Tightly cap your bottles (make sure they can handle the pressure) and put in your refrigerator. Can be drunk once cool - should last a week or so.