by undercover1 » Tuesday Jul 26, 2005 9:39 am
Hmmm...hopefully it's not much like Two Dogs.
2.5 to 3 kg lemons, washed in steriliser & roughly chopped.
5 g pectinase
2kg white sugar, glucose or dextrose- need extra as lemons have little.
10g champagne or wine yeast
pinch yeast nutrient (optional)
Put chopped lemons- peel, stalks & all- in a large saucepan, adding pectinase and enough water to cover. Bring to the boil, mash a few times with a potato masher or similar, cover, and leave, preferably overnight.
The next day, start the yeast in 500ml of warm (18-20oC) water, with 100g of the sugar dissolved in it. Stir well, cover and leave for at least 30 minutes.
The heat and pectinase should have reduced the lemons to a kind of thick pulp. Bring back to the boil, then take off the heat and mash with potato masher until fairly smooth. Do not worry if there are a few large chunks in the mix.
Allow pulp to cool enough to handle, and then squeeze through a piece of boiled muslin. This will be easier if you lay the muslin in a colander placed on top of a bucket and gently pour the pulp in. When the bulk of the liquid drains, then gather the corners of the muslin in and squeeze.
You should now have at least a litre and a half of cloudy lemon juice or “mustâ€, and a big blob of dryish pulp. Add a good big handful- at least 50 grams- of the pulp to the bucket and stir.
Place the must in a fermenter with remaining sugar, and top up to 15 litres with warm water. Stir well to dissolve sugar before pitching yeast starter (and a pinch of yeast nutrient if you are feeling nervous). Seal and add airlock.
This takes at least 2 weeks to ferment out. If hydrometer readings over two or three consecutive days indicate fermentation has stopped but FG is still above 1000, add more yeast.
Prime and bottle as usual- 1 tsp sugar or carb drop per stubby- and leave for a few weeks.
It comes out fairly strong, and initially has a bit of a yeasty taste, but smooths out after a couple of weeks. Best served very cold, it should taste rich, brassy and very lemony, with a bit of sweetness but nothing like a commercial brew.
You can also use brown sugar or honey, and add grated fresh ginger if you want. As with the cider, you may need to venture into the wine making aisle of your HBS for some of the ingredients.
Salut!