Probably a dumb question but how did you prepare the lemons? did you just juice them or peel the rind and cut into pieces?threw down my first lemonade this arvo.
out of solidarity with all you house-arrest vics, i got them from the back yard, and i only drove 4.73km to get some EC118 champagne yeast, and pretty much made it up from the little bit of info here.
most lemonade recipes are on american websites, and they don't even use lemons - just some cordial gick.
so, for anybody interested, 23L batch -
23 lemons (about average on info)
a small shaved ginger root
the yeast, and
whitelabs yeast nutrients (the only choice at the lhbs).
og 1.041, but when i tasted it, already tasted of really nicely balanced fruit on flavour.
bought some lactose as per most recipes, although i saw one comment where a brewer said it doesn't need sweetening with lactose.
after my taste, i agree. not a fan of lactose as a rule, and i don't need sickly sweet, so now i'm not sure if i'll bother to add it to this.
recipes suggest adding lactose to taste just before bottling. so that remains to be seen.
will add a 2nd yeast nutrients as soon as the fermenting starts to slow.
for lemon juice extraction, after i poured off, i hit the pulp with a potato masher, and got almost no extra juice. maybe 10-15 mls from 23 lemons. so loaded pulp into a strainer and slow poured about 1L 50 degree water to 'sparge' , then repeated that a few minutes later.
total time from going down to garden to collect lemons, to putting airlock on fermenter (and cleaning up completed), just on 2 hours.
hope this helps. initial observations - pretty quick and painless to make, and tastes good even at pre-ferment.
sliced the ends off, then halved lengthways, then 3-4 slices, then halved again,Probably a dumb question but how did you prepare the lemons? did you just juice them or peel the rind and cut into pieces?
I am more then keen to do a hard lemonade and am interested to see how yours turns out.
don't know what variety, but thicker skin, not too heavy on the juice, and not too sour. i know the flavour profile will change, but at fermenting, lemon to sugar balance was absolutely drinkable. see how we go, part of the fun.Many different types of Lemon. Very different sourness levels.
Throws the recipe way out depending which type you're using
i read 'boil' and didn't think of conical. juice, although the few recipes that had lemons in the lemonade included some level of peel. thinking about it, it's probably easier than juicing.In my case lemons were halved & juice extracted by powered ribbed conical device ( all kitchens have one of these, generally manually operated, but you need power.
Lactose won’t give you bottle bombs, it’s non fermentablesliced the ends off, then halved lengthways, then 3-4 slices, then halved again,
so a rough dicing. boiled peel and all, although since they came out of the garden, i know they haven't been sprayed or waxed. some of the recipes included peel, some only the rind, and some with neither rind nor peel. so my guess is that they all work, bearing pesticides in mind.
but pls note from my comments above that i am a first time novice at this, so there are almost certainly other ways of prepping.
i will probably go the lactose over cordial (and i've got a bickfords lemon cordial in the fridge). bit wary of bottling with that if i can't calculate its equivalent in priming sugar. don't want a garage full of L bombs. i'm guessing you only need low carbonation levels anyway. something to think about between here and there