everythingerased
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- Feb 23, 2013
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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
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