Lemon Wine Recipe
Posted 08 November 2004 - 09:19 AM
The basics of this came from Terry Garey's "The Joy of Home Winemaking"
Recipe is for 3 gallons
24 medium-large sized lemons
6 lbs granulated sugar (or an SG reading of 1.09 to start)
Enough water to bring it to about 3 gallons
1/2 tsp grape tannin
1/2 tsp pectic enzyme
3 tsp yeast nutrient
Campden tablets (optional)
Champagne wine yeast
Boil about a gallon of water and dissolve sugar in it. Wash all lemons then grate the zest of 8 of the lemons (actually I peel them but I make sure I don’t get the white pith from lemons). Cut lemons in halves and squeeze them extracting the juice. (I do this with my hands putting my fingers into the center of the lemon and pull towards the sides, this way I can grab the pulp and separate the seeds too) I suggest putting the zest in nylon straining bag, I didn’t do this but it would have been easier. Put juice, pulp and zest in primary and add the boiled sugar water, add the rest of water, which will cool the whole thing, then you can add the other ingredients tannin, yeast nutrient and pectic enzyme. You can also add crushed Campden tablets at this time if you feel the need, but if you do wait about 12 hours before adding the pectic enzyme. When you add your yeast depends on weather you use Campden or not. This wine took a while to get a good ferment started, but once it did, SG dropped quickly. Wait about 4 days or until your SG drops around 1.04, at this point you can move to secondary and fit airlock, OR in my case I added 16oz (2cups) sugar diluted raising my SG to 1.055 again (hence the higher alcohol %) then wait for it to drop to 1.04 (about another 3 days) and move to secondary. WARNING: Don’t move to secondary and then add more sugar, you’ll have a MESS! Rack as normal about every 30 days.
In about 4 months mine has dropped completely to .990 and is what you see in the picture. I will stabilize and sweeten mine some since the high alcohol and tart lemons seem to have a bit of a bite.
Posted 08 November 2004 - 07:24 PM
"......lay down the boogie and play that funky music 'til ya die...'til ya die !"
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Posted 08 November 2004 - 09:10 PM
"WINE IS A CONSTANT REMINDER THAT GOD LOVES US AND LOVES TO SEE US HAPPY"
Posted 16 November 2004 - 02:40 PM
Posted 16 November 2004 - 05:21 PM
I would try this for a 1-gallon batch
8 medium-large sized lemons
2 lbs granulated sugar (or an SG reading of 1.09 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 (optional)
Champagne wine yeast
Attached pic is the bottled version
Posted 16 November 2004 - 07:40 PM
I'm gonna get my lemons tomorrow. They are 5 nice sized for a buck, which really shocked me because they have been up to to .80/piece. Maybe I'll just go ahead and get enough for the larger batch too. Oh boy, another excuse to buy more carboys
Your bottles look great!
Posted 16 November 2004 - 08:59 PM
Geez! Y'all need to come to S. Texas. We get lemons from the valley at 8 (sometimes 10) for a dollar! Juicy suckers, too. That's where I got my pineapple oranges at 10 lbs for $4. Citrus (actually, produce in general) is dirt cheap down here.
Well, I take that back, Martina would probably be in the poor house buying asparagus for wine here. Last I checked, it was $3.49/lb. Oh well, some things are just "cost prohibitive" when it comes to making wine.....
GREAT recipe, Cheryl! I'm gonna have to keep that one on tap. I think I saw that in Terry's book, but there are so many others in there I've been trying - haven't gotten to that one, yet.
El Pilon Wines
Corpus Christi, Texas <- NEW LOCATION!
Posted 17 November 2004 - 08:17 PM
Now you've got me thinkin'...............
Posted 31 December 2004 - 08:51 AM
I was in the grocery store the other day buying frozen strawberries when I noticed lemons on sale so I bought 8. I had printed your recipe a while back thinking I would like to try it sometime. I scaled it down to a gallon and followed the recipe quite precisely. The problem is I can't seem to get it going. It has been two days since I added the starter to the must and I have not seen a bubble yet. Any ideas or similar trouble with your batch?
Posted 31 December 2004 - 09:31 AM
Back awhile ago we all made “Hard Lemonade” from frozen lemonade and many people had the start problem (me included) http://www.winepress...topic=1156&st=0
I think the trick here it too keep it warm, give it plenty of air (keep it covered but whisk it up if you have to), and be patient. My lemon wine made from this recipe took about 4 days to get a good start. You will not get a cap of yeasts like in most ferments so listen carefully for the snap, crackles and pops!
Posted 31 December 2004 - 09:59 AM
I'll keep in warm and shaken. I just stirred in a little energizer too.
Posted 06 January 2005 - 04:34 PM
Posted 06 January 2005 - 04:45 PM
Posted 06 January 2005 - 06:28 PM
Happy to hear you got started on the ferment. Be sure to keep me posted how it’s going. I sent mine in Christmas packages with a note to save it for a warm Summer evening figuring in another 6 months it would mellow some. I should have known better ……….. My son said “Mom you send us wine and tell us to wait! We DRUNK it and it was good, got anymore?” I’m thinking I should have made more than the 3-gallon batch!
If your making the frozen hard lemonade then by all means wait it’s made for quicker drinking, but the recipe I posted for the lemon wine really is much better if you age it for a bit.
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