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Lemonade
2010-08-23 - Lemonade ~ 5 Litres
I made two batches of lemonade. One non-alcoholic for Ms and Kids (stop at step 9) and one to ferment. So the pictures show 18 lemons. Which take one heck of a peeling and juicing... (But I had help)
500g White granulated cane sugar
9 lemons, peel + squeezed
1/2 tsp. Cream of Tartar
1 tsp. Young’s Wine Yeast
1 x 5 Litre Mineral Water
Based upon : http://www.brewuk.co.uk/store/index.php/recipes-ginger-beer
Sanitise and rinse all equipment.
1 Grate all lemons using vegetable peeler. Only the yellow part of the skin (no taking the pith)
2 Using a food processor - reduce lemon peeling to dust.
3 - Boil as much water as you can get in your stock pot.
4 - Add lemons dust and squeeze lemon.
5 - Add sugar.
6 - Simmer for about 25 mins. and allow to cool off!
7 - Pour liquid in to fermentation vessel. I am using the 5 litre water bottle, drilled lid fitted gromet and airlock.
8 - Add water to make up to about 5 litres.
9 - Add Cream of Tartar and Yeast.
10 - Fit airlock
11 - Ferment for about 11 days. (Keep on bubbling)
12 - Transfer to a clean fermenter. (Leave the sludge and peeling behind)
13 - Add approx 1 litre of water (So that the volume is about 5 litres again)
14 - Ferment until complete (usually about 3 days).
15 - Bottle in PET (ex-Pop/Coke) bottles adding 1 sugar cube of priming sugar to each.
16 - Leave for at least 20 days
17 - Drink.
Step 7 also involved me getting a minor burn (and 1/2 litre of must lost.).
Responses
Posted 1 year ago by Member
Hmm - Photos to big above....
Posted 1 year ago by Member
OG - 1055
Posted 1 year ago by Moderator
Love traditional lemonade. Have you done this before or is it your first lemonade? Traditionl lemonade (or the ones I have tasted) are quite sweet, will you be lugging a sweetner inj there sometime or will it be ok?
Nice one mate!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
Nath - First attempt. I got bored waiting for the Ginger beer to finish. Not sure, I may add some splenda when I do the bottling. Then again I might like the tartness.
Maybe 1/2 with and half without.
Posted 1 year ago by Member
Looks great ... I must try this!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Admin
Be keen to find out how this turns out as we have been looking for a Turbo Lemonade recipe
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Still bubbling like crazy - looks like the fermentation will never end.
Posted 1 year ago by Member
I have edited the instructions above. Ok I admit I'm making it up as I go along.
Anyway tasted a bit - of the sledge left in the bottle of the first FV. WOW. This tastes IMHO great. Ms bmsleight thinks it tastes like lemon-vodka. I did doubt the OG reading - as it was warm when I did the reading (newbie). But it feels like it might be high in alcohol.
I only transfered it to the second vessel as the bubbling had reduced to about ~10 burbs per minutes on the air-lock.
So I'm on the look out for cheap lemons or lemon juice for batch number 2.
Posted 1 year ago by Member
Bottled...
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Posted 1 year ago by Member
OG reading won't really change with heat, I work in a lab and use them every day so I'd say you can trust the reading that you took.
I know you've done a few of these and they always seem to work but would it not be worth adding a small amount of yeast nutrient to them at the start ??
looks good in the bottles btw
Conditioning - Woodfords Great eastern ale, Parsnip wine, Rhubarb wine.
Brewing - nothing at the minute
Planing - Coopers ginger beer, 5L turbo peach thanks to bmsleight, maybe beetroot wine if there enough spare on the alotment,
Posted 1 year ago by Member
Thanks for the OG tip. I now will take a new reading.
http://www.brewuk.co.uk/store/index.php/ingredients/ingredientsyeast/young-s-super-wine-yeast-compound-sachet-7g-1.html
The Super wine compound, AFAIK contains yeast nutrients.
Posted 1 year ago by Member
Well at first when I drank this is was not ideal. Fairly flat and lacking some taste. So I thought, never-mind not much lost.
But, but, BUT!
I decided to drink the last two bottles, 20 days after bottling. OMG it very very good. Nice and fizzy (but not too fizzy) about the same fizzyness as normal lemonade. Taste is really nice, very tart, but a real good all-round flavour. I updated recipe above, with the process I followed.
The last two bottle were so good that I planning a new 23 litre batch. (Although I may cheat and use Lemon-juice not whole lemons and also not change to another fermentation vessel (I've only got one 23litre sized one anyway.).
Posted 1 year ago by Member
Great easy receipe to follow. I replaced sugar with dextrose sugar but unfortunately it only fermented for a day & stopped. I've a very sweet non alchoholic lemonade
Would anyone know why dextrose did not work properly?
Drinking: John Bull English Bitter
Planning: Weiss bier Mashkit
Posted 1 year ago by Member
Hi Toombstone,
I have no idea - dextrose should ferment well. Any what yeast you used. (Mine yeast included yeast nutrients)
Posted 1 year ago by Member
I think its only lactose that is non fermentable but isn't dextrose 25% less sweet than ordinary sugar?.
Fermenting:
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
You may be right guys, I used normal brewing sugar in the latest batch & it has been bubbling away for the last 2 days. I used a neutral yeast the first time, but the second time I started the yeast a day early with some warm water & a little sugar. Thanks for your help.
Drinking: John Bull English Bitter
Planning: Weiss bier Mashkit
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