How much Lemon in Secondary for Hefeweizen?

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Hello,

I have a hefeweizen sitting in my secondary fermenter, and wanted to try adding lemon to it.

I've read on other posts that with fruit you should use 2 - 4 lbs of fruit for a 5 gallon batch - but lemon is a pretty potent fruit, would 2 - 4 pounds be too much?

Has anybody here experimented with it and have any suggestions?

Second question, I was planning on washing the outside of the rind, and then cutting them up and dropping them in the carboy - is this the most efficient way (not a big chance of contamination?)

Thanks,
-Mark
 

jakenbacon

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You could just try adding lemon peel shavings which would still give you great lemon flavors being that the batch is already fermented. But I think you will be fine with maybe 2 lemons added? Let us know what you choose and how it goes. good luck
 

Suminorudder

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If it were me merely experimenting on my own, I wouldn't put much more than a few individual lemons, maybe 3. The one thing I have heard is that even though lemons have a very large amount of sugar, lemon juice does not ferment well. If you did decide on adding lemon, I would also add a decent amount of yeast nutrient and yeast energizer to make sure you don't end up with unfermented sugars.
 
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Interesting, I didn't expect it to affect the fermentation since it's been in there for about a month now, but I guess that makes sense. I'm still relatively inexperienced.

Maybe I'll try adding 1 lemon and some lemon zest?

I tried a glass of it after moving it to the second fermentor, and didn't think that it tasted quite the way I was hoping so I was planning to alter the taste with an adjunct.

Thanks guys
 

jk80104

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I've only used zest and I did it in the last 5 minutes of my boil. Gave a good lemon hint!
 
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OK, you all made some good points I'll scrap adding raw lemon and stick to just the zest.

Any suggestions on how much zest to add?
 

Yooper

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OK, you all made some good points I'll scrap adding raw lemon and stick to just the zest.

Any suggestions on how much zest to add?
I would suggest "none" and just serve it with a slice of lemon or orange if it needs help. I've never tasted a beer that had citrus zest or flavor added to it that came out good.
 
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