A Brewer from Japan Aiming for Lemon Cocktails!

[Ai Iwano]

[Google Translation --Moderator]
Hi guys,

I make lemon-based cocktails in Hiroshima, Japan. All of the equipment I use is designed for beer brewing, and as a beginner, it's pretty overwhelming.

I've never brewed beer before. But you want to learn how to use equipment from an experienced brewer, gain knowledge about unfamiliar equipment, improve your filling techniques, and manage temperatures effectively.

In Japan, there is a cocktail called "Lemon Sour". This is made by mixing lemon and shochu (a Japanese distilled spirit) with carbonated water. I have a delicious recipe for this lemon sour that I would like to can and share with the world.

We look forward to your continued guidance and support.

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こんにちは、みんな、

私は日本の広島でレモンベースのカクテルを作っています。私が使用している器具はすべてビール醸造用に設計されており、初心者としてはかなり圧倒されています。

私はこれまでビールを醸造したことはありません。しかし、経験豊富な醸造家から器具の使い方を学び、なじみのない装置についての知識を得たり、充填技術を向上させたり、温度を効果的に管理したりしたいと考えています。

日本には「レモンサワー」というカクテルがあります。これはレモンと焼酎（日本の蒸留酒）を炭酸水で割って作ります。私はこのレモンサワーのおいしいレシピを持っていて、それを缶詰にして世界中の人たちに味を伝えたいと思っています。

今後ともご指導、ご鞭撻を賜りますようお願い申し上げます。

 

[IslandLizard]

Hi @Ai Iwano!
Welcome to our homebrewing forums!

Please post in English, it's the common language here.
You can use Google Translate, then copy and paste here.
That way everyone here will be able to read it directly.

Because it's your first post here, I've added the translation (from Google) to your original post.

IslandLizard,
HBT Moderator

Going by your pictures, you're producing for resale, and thus much larger amounts.
Us, homebrewers, can't sell our brews, and therefore 19 or 38 liters (5 or 10 gallons) is the most common batch size. Many do even smaller batches. Only a few may do larger.

If you want, please share some recipes.
We're always curious and looking for the next beverage we can brew ourselves!