Well my lemons are getting close to being ready.
I've found numerous links to recipes, but the recipes don't have any tasting notes, or the tasting notes say the lemonade is shit.
The best link I've been able to find is here.
So unless anyone else has a tried and proven recipe, it looks like I'll be the guinea pig.
Just be wary where the recipe says to add the energizer 5 minutes prior to the end of the boil. Yeast Energizer is an amino acid (Vitamin B), and I'm pretty certain the heat would destroy it, rendering it totally useless. I'd add it when you add the yeast.
Well I'm two steps closer to the alcoholic lemonade being a reality.
I made a starter for the WLP720 yeast last night.
Today I've juiced the lemons and the oranges.
I have the corn syrup ready as well.
One night next week I'll do the boil up of it all and the experiment will begin.
For those of you that haven't been following this thread, here is the recipe I'll be basing my experiment on.
Doc, your Lemonade Recipee is alot different from mine.
Here is mine:
2.5kg - 4.5kg of Cane sugar - depends upon alcohol strength wanted.
18 - 24 lemons - depending on size - sliced up or better still through a food processor....including peel.
2 oz fresh grated Ginger
1 teaspoon of yeast nutrient and gypsum
1 ale yeast or better with Mead/Pinot Noir Yeast - especially for the higher alcohol version.
Water to make 5 gallons.
spices - cinamon, nutmeg and cloves to taste.
100 gms of Belgian Candi Sugar
Boil all ingredients except yeast in a sacepan with 5 litres of water for 20 mins.
Let stand for 10 mins and then strain into fermenter. Top up to 20 litres with cold water - pitch yeast when cool enough.
Rack after 2 weeks and lager for a further 2 weeks in the secondary.
Keg lemonade and force carbonate at 300 kpa - rocking keg for 5 mins and then leaving it on the presure for 48 hours.
Cut to normal pouring presure, and serve.
Add a slice of lime for an extra tang.
I am currently making a lemonade, it is almost up to the bottling stage, but I just thought that maybe a comment on the skin/rhind of the lemon wouldnt go astray:
The white part of the lemon (inside of the yellow skin) is what makes the lemons sour. If you juice the lemons, or scrape out all the insides of them, then grate the outside yellow part of the rhind off, you can avoid putting in too much of the white part of the lemons. This will make it sweeter and also probably more lemony as the grated rhind gives more surface area for the rhind than when it is not grated up. When i was grating it I was almost overcome by the lemony smell that grating caused. So the extra work is probably very beneficial in terms of taste.
My lemonade is TOTALLY experimental and I am doing it using very little information. I didnt even use yeast energiser because I thought that if the yeast went too crazy and converted all of my sugars into alcohol then it wouldn't be sweet. So i am relying on the acid in the orange and lemon juice to kill the yeast after a few days of fermenting. With a specific gravity of 1055 (should probably have made it a bit higher!) I am hoping to get it down to about 1025 leaving some sugar still left behind for sweetness.
Well my lemonade is down and fermenting.
Funny smelling lemons ferment (rather than beer).
It is fermenting away very quickly.
After a side comment from my wife after seeing the webcam, she said their is no sound.
So this morning I hooked up sound to the webcam and configured it for streaming too I can now see and hear my brews fermenting from work. I know you guys will find that funny.
Fresh squeezed lemon juice 2.8 litres
Fresh squeezed orange juice 1.3 litres
17 litres of purified water
Water added to the boiler and brought to the boil.
20 minute boil
Juices added for last 5 mins.
Cooled with immersion chiller and transferred to fermenter.
White Labs Sweet Mead Cider WLP720.
One litre starter used.
I first tasted it after about a month in the bottle.
Tasted like lemonade but quite bitter on the aftertaste. Great if you are a margharita drinker, otherwise a bit much. And as such my immediate thought was "It would be great with some tequila".
I actually thought about it at the weekend again, so will dig out another bottle and put it in the fridge.
Will let you know how it is tasting after the next try of it.
I'll have to throw another in the fridge to give it a try.
If it is still bitter then I'll mix Midori or Contreau with it.
I think it may be extra bitter because I used lemons that were too young. The mate I got the lemons from is going to try the recipe using lemons that are older and not as sour.
If he gets around to it I'll let you know his results also.