Lemon Wine! What are your thoughts?

Hi guys, Im toying with an idea of trying to make some cheap carbonated lemonade wine. Do you think this will work?

Batch Size 2.6 Gallons

*Boil water until it is boiling then add the juice of about 13 freshly squeezed lemons and dissolve 3.5 pounds of white sugar in the water.

*Let the mixture cool down to around 27*C then pitch a yeast starter made from bakers yeast (I know im being a cheap bastard but I want to experiment and bakers yeast is easily available).

*Let the liquid ferment in the fermenter until the airlock has stopped bubbling

*Possibly rack to a secondary fermenter

*I then add carbonation drops or bulk prime at a rate of 7g per litre and then bottle and cap.

*Wait for a month... and enjoy!


Would all this be possible? Would I encounter any problems such as the lemons acidity killing the yeast or bottles exploding from using too much sugar?

Thanks fellas!

Hi guys, Im toying with an idea of trying to make some cheap carbonated lemonade wine. Do you think this will work?

Batch Size 2.6 Gallons

*Boil water until it is boiling then add the juice of about 13 freshly squeezed lemons and dissolve 3.5 pounds of white sugar in the water.

*Let the mixture cool down to around 27*C then pitch a yeast starter made from bakers yeast (I know im being a cheap bastard but I want to experiment and bakers yeast is easily available).

*Let the liquid ferment in the fermenter until the airlock has stopped bubbling

*Possibly rack to a secondary fermenter

*I then add carbonation drops or bulk prime at a rate of 7g per litre and then bottle and cap.

*Wait for a month... and enjoy!


Would all this be possible? Would I encounter any problems such as the lemons acidity killing the yeast or bottles exploding from using too much sugar?

Thanks fellas!

A popular lemon drink is skeeterpee, i.e. skeeterpee.com. Your recipe roughly I am trying right now. I have a 6.5 g carboy loaded with about 14 lbs of sweeteners and maybe 5 lbs of lemons. I diced my lemons with the peels on, I don't know how that is going to turn out, but I will find out.

Watch the video "Skeeter Pee - How to make Lemon Wine"

I used this recipe before I started making Skeeter Pee:
8 medium-large sized lemons, juice of
2 lbs granulated sugar (or an SG reading of 1.090 to start)
Enough water to bring it to about 1 gallon
1/4 tsp grape tannin
1/4 tsp pectic enzyme
1 tsp yeast nutrient
Campden tablet or k-meta (optional)
EC-1118 wine yeast
KEEP THIS FERMENT AT AROUND 75F and dose with nutrient at start and when S.G. has dropped by 1/3 and add 1 tsp yeast energizer at that time. Easy to bottle carb, can even backsweeten with Stevia or Splenda, otherwise you will have a tart bitter hard lemon cider.