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Old 09-14-2012, 10:37 AM   #1
dbn_brewer
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Jun 2012
Durban, KwaZuluNatal
Posts: 7


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!



 
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Old 09-14-2012, 10:38 AM   #2
dbn_brewer
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Jun 2012
Durban, KwaZuluNatal
Posts: 7

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!



 
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Old 09-14-2012, 01:38 PM   #3
porcupine73
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Aug 2012
Fort Meade
Posts: 813
Liked 47 Times on 43 Posts


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.

 
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Old 09-14-2012, 03:32 PM   #4
UpstateMike
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Nov 2011
Brockport, NY
Posts: 930
Liked 155 Times on 92 Posts


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

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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 09-15-2012, 12:19 AM   #5
saramc
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Feb 2011
suburb of Louisville, KY
Posts: 1,743
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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.


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