Ok so made this last week
5kg lemons sliced boiled for 20 mins in 5litres of water
50gm fresh ginger in water
200gm non ferment able sugar
50gm ferment able sugar
15 litre water
I imputed in to ibrew will follow with the numbers
I added a dry packet of us05 after 3days fermenting was still very sweet so I had my secondary yeast cake from a wheinstapen ( spelt wrong) yyeast tasted today recidule sugar has gone and has become a tiny bit not so sweet I am try it at room temp but for my taste would like it just a fraction sweeter may add. 50gm more of non ferment able sugar
I'm happy I did this as there seems to be no one on here that has and with my small lemon trees starting to fruit more and more will have something to do with the produce