warra48 wrote:Nice one, Wrighty.
Don't see citrus fruit being of any use in brewing etc.
warra48 wrote:lime/lemon. The last one I don't really know what it is, but I lean towards lime. However, different "experts" seem to have different views when they see the tree.
wrighty wrote:Remember that alchoholic lemonade Two Dogs more than 10 years ago now was a bit of a tart lemon
drop but very sweet .The girls use to love it ,dont know how to make it though.
wrighty wrote:Remember that alchoholic lemonade Two Dogs more than 10 years ago now was a bit of a tart lemon
drop but very sweet .The girls use to love it ,dont know how to make it though.
speedie wrote:radler anyone
Bum wrote:I'm yet to read a good report from a brewer that has tried to make alcoholic lemonade. I'd just make normal lemonade and bang vodka in it. You know that'll taste alright.
bullfrog wrote:Bum wrote:I'm yet to read a good report from a brewer that has tried to make alcoholic lemonade. I'd just make normal lemonade and bang vodka in it. You know that'll taste alright.
Just kegged a lemonade. 3kg dex, 500g lactose, zest and juice from 3kg of lemons - cover all that in water and bring to the boil. Cool it down, throw it and some yeast nutrient into your fermenter and pitch your yeast (can't remember what yeast I used but it was probably US05 as it's neutral and won't attenuate too much.)
BrewersApprentice wrote:bullfrog wrote:Bum wrote:I'm yet to read a good report from a brewer that has tried to make alcoholic lemonade. I'd just make normal lemonade and bang vodka in it. You know that'll taste alright.
Just kegged a lemonade. 3kg dex, 500g lactose, zest and juice from 3kg of lemons - cover all that in water and bring to the boil. Cool it down, throw it and some yeast nutrient into your fermenter and pitch your yeast (can't remember what yeast I used but it was probably US05 as it's neutral and won't attenuate too much.)
what temp would this need to stay and how much water would i use and do i add any when i put in fermenter lol so basically i would like to know your method if ur keen to share
Just kegged a lemonade. 3kg dex, 500g lactose, zest and juice from 3kg of lemons - cover all that in water and bring to the boil.In the boil, you only need enough water to dissolve the sugars and cover the lemon zest. When you add it to the fermenter, top it up to between 20 and 23L.
This is quite bitter and I'd probably use 1-1.5kg of lactose if making again. Also, make sure to only use the zest (yellow bit) and avoid all the pith (white bit) of the skin, as the pith will make it all the more bitter.
US-05 as a yeast strain is really neutral if you can keep it at or below 18 degrees Celsius, so that'd be optimum.
You'll find that this will ferment fairly slowly as there isn't a lot of nutrients in the lemon or dextrose to keep the yeasties healthy. Decent aeration before pitching and yeast nutrient should help with this, but expect to leave it in the fermenter for 2-3 weeks, at least.
bullfrog wrote: but expect to leave it in the fermenter for 2-3 weeks, at least.
BrewersApprentice wrote:bullfrog wrote: but expect to leave it in the fermenter for 2-3 weeks, at least.
and im assuming by the ferment time theres a fair wait in bottle conditioning too?
Return to Cider, ginger beer, lemonade, wine, mead . . .
Users browsing this forum: No registered users and 12 guests