shot0rum247
Well-Known Member
Hey All, I decided to try my hand at making some alcoholic lemonade, which should be more like lemon-wine when all is said and done as there is no malt in it. The recipe is pretty simple, what do you all think?
2 packs rehydrated montrachet wine yeast (red-star)
5.5 cups of freshly squeezed lemon juice (about 27 lemons)
5.5 cups water + 5.5 cups table sugar made into simple syrup base
added probably about 15 cups of water, to taste like good lemonade before adjusting gravity with extra sugar to about 1.060 (I think about 2 cups extra)
This makes a little under 2.5 gallons, not trying to make anything big the first test. I boiled for about 30 min to kill any nasties, cooled, aerated via shaking, and pitched at 75*F.
Bubbling slow, even for wine yeast after 24 hours so I added some yeast nutrient and all seems to be well now. I'll taste it after a week and let you know what the gravity is and how its tasting.
So, depending on how this turns out I may end up going with something like a corn sugar instead of cane and I may have to consider making a pH adjustment to raise it up a bit (right now I just am using 2 packets of yeast to compensate).
2 packs rehydrated montrachet wine yeast (red-star)
5.5 cups of freshly squeezed lemon juice (about 27 lemons)
5.5 cups water + 5.5 cups table sugar made into simple syrup base
added probably about 15 cups of water, to taste like good lemonade before adjusting gravity with extra sugar to about 1.060 (I think about 2 cups extra)
This makes a little under 2.5 gallons, not trying to make anything big the first test. I boiled for about 30 min to kill any nasties, cooled, aerated via shaking, and pitched at 75*F.
Bubbling slow, even for wine yeast after 24 hours so I added some yeast nutrient and all seems to be well now. I'll taste it after a week and let you know what the gravity is and how its tasting.
So, depending on how this turns out I may end up going with something like a corn sugar instead of cane and I may have to consider making a pH adjustment to raise it up a bit (right now I just am using 2 packets of yeast to compensate).