Hey everyone, I apologize if someone's already asked this but I searched the forums and couldnt find anything.
Anyway, I'm thinking of making a fermented beverage using lemon barley water (liquid that comes when you boil barley with lemon juice added), and wanted to know if anyone had any experience with this/had any input to add.
2.5 gallons barley water (boil 3.5 lbs pearled barley for 2 hrs, then strain the solids out leaving the milky barley water)
3 gallons safeway brand spring water
3 lbs white sugar
2 lbs cane sugar
2 or so tablespoons molasses
3 teaspoons pectic enzyme
3 teaspoons amylase
then I'm going to add 5 campden tablets, wait 24hrs, then add a yeast starter containing lalvin champagne yeast along with 4 teaspoons of yeast energizer. After my hydrometer says fermentation is completed I'm going to rack to secondary, wait about 3 weeks, then bottle.
I'm thinking it might taste like a mix between skeeterpee and an all grain beer.