4 gal H2O at 155F
6 cups granulated sugar
8 oz Karo light Corn Syrup
Maintain at 155F until all sugars melt
Zest of 6 Lemons (avoid the pith)
Juice from the 6 Lemons
1 vanilla bean
1 tsp almond extract
Keep around 155F for 20 minutes
Add 8 oz Maltodextrin
Turn off heat and cool until 90F
Pitch hydrated champagne yeast
Strain into bottle bucket and bottle away!
I bottled mine in 1/2 gal growlers. Set them in the carport for 10 days and kept them in the fridge for 3 more days.
Rotate the stock and everyone is happy!
Cheers!
6 cups granulated sugar
8 oz Karo light Corn Syrup
Maintain at 155F until all sugars melt
Zest of 6 Lemons (avoid the pith)
Juice from the 6 Lemons
1 vanilla bean
1 tsp almond extract
Keep around 155F for 20 minutes
Add 8 oz Maltodextrin
Turn off heat and cool until 90F
Pitch hydrated champagne yeast
Strain into bottle bucket and bottle away!
I bottled mine in 1/2 gal growlers. Set them in the carport for 10 days and kept them in the fridge for 3 more days.
Rotate the stock and everyone is happy!
Cheers!