chemacky
Well-Known Member
- Joined
- 22/5/07
- Messages
- 55
- Reaction score
- 0
Hey guys,
...yes, it's another lemonade thread, but this ones a little bit different. I've done a lot of reading, and a lot of threads have people saying something along the lines of "this is my recipe, i'll report back in a month on how it is" and they never do.
So my plan is, to share my recipe, and actually report back with some tasting notes! Fermentation is either finished now, or very close to.
However, I also have a question! I tasted some last night, and while it's not too bad, it's not as lemon-y as I had hoped for. What would you guys think of racking onto some lemons or lemon juice? I figured, it seems to be a good way to draw out raspberry colour and flavour, I can't see how lemons would be too different... The only thing I can think of that might throw up any problems with racking onto whole or chopped lemon is the horrible evil white pith everyone talks about. But I can't see this being too hard to avoid. Would a couple of weeks in secondary on lemons add the extra lemony flavour I'm after? I couldn't find anything on this in my searching.
Well, anyway, here's my recipe:
Lemon-Limeade
3kg Lemons - juiced
10 Limes - juiced
10 Lemons zested
3 Limes - zested
680g (Ironbark) honey
1kg Brown Sugar
750g Lactose <- was only supposed to be 500, but I was working with a friend thinking of getting into brewing, and he dumped most of a 1kg bag in, topped it up a few grams to make it a nice round number.
3tsp Pectinase
...yes, it's another lemonade thread, but this ones a little bit different. I've done a lot of reading, and a lot of threads have people saying something along the lines of "this is my recipe, i'll report back in a month on how it is" and they never do.
So my plan is, to share my recipe, and actually report back with some tasting notes! Fermentation is either finished now, or very close to.
However, I also have a question! I tasted some last night, and while it's not too bad, it's not as lemon-y as I had hoped for. What would you guys think of racking onto some lemons or lemon juice? I figured, it seems to be a good way to draw out raspberry colour and flavour, I can't see how lemons would be too different... The only thing I can think of that might throw up any problems with racking onto whole or chopped lemon is the horrible evil white pith everyone talks about. But I can't see this being too hard to avoid. Would a couple of weeks in secondary on lemons add the extra lemony flavour I'm after? I couldn't find anything on this in my searching.
Well, anyway, here's my recipe:
Lemon-Limeade
3kg Lemons - juiced
10 Limes - juiced
10 Lemons zested
3 Limes - zested
680g (Ironbark) honey
1kg Brown Sugar
750g Lactose <- was only supposed to be 500, but I was working with a friend thinking of getting into brewing, and he dumped most of a 1kg bag in, topped it up a few grams to make it a nice round number.
3tsp Pectinase