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Hey all,
I have just made a lemonade with the following ingredients:
24 lemons
40g grated ginger
2kg dextrose
350g Lactose
10g yeast nutrient
Safale yeast
og 1040
Just tasted sample as sg is now 1006 and it tasted very bitter. Will this taste change with time or should I add some more lactose to each bottle when I prime.
Any help would be great.
Cheers
Gibbo

I did a similar recipe bottled on 28 Apr, very bitter too.
Just opened a bottle two days ago and it has mellowed out now and is much better, however next time I will add more lactose to sweeten it if I follow that recipe again.

My next one I am looking at using a ginger beer plant method.

Looking at that recipe I would add more lactose if you want it sweeter. At least 500gms I would guess.

did you add the pilth (the white stuff between the rind and the flesh)? word on the street is that it imparts a great deal of bitterness.

really need to get into and put one of these one soon. so many dam lemons.

Sort of and no
I sliced up the lemons (and other stuff) and simmered them for 20mins, then strained the mixture into the fermenter, here was mine:

16 Lemons
500g Lactose
2kg Dextrose
1 Lime
5g Yeast Nutrient
Safale S-04

Sliced lemons inc skin and juiced lime
Boiled 5L water, added sugars, sliced lemon, lime juice and simmered 20mins.
Added 12L water to fermenter, strained mixture into it and added nutrient, topped up to 22L and left to cool to < 30deg then pitched yeast.

Looking again it is quite similar, If I am to do another one in the fermenter will probably add some cinnamon sticks or vanilla beans too.

Avoid the pith if you can be bothered. It is a bit of work though. I'd go the more lactose option.

Can i add the lactose at bottling and then prime as usual????

Yes, you can add lactose when ever you want. Its not fermentable, so add it as you wish.
If your bulk priming thats a good time.

I removed all of the pith in my lemonade, made several months ago, its tasty, sweet and smooth. Not overly bitter and lacks some lemon taste. I added 1.5Kgs of Lactose, (500g at racking) some of which didn't dissolve, and the balance seemed right.

It did take 3 hours just to prepare all of the lemons, wouldn't do it again in a hurry... but the results of a great brew are there in the tasting. 11% alcohol btw!

Trizza.

Trizza wrote:I removed all of the pith in my lemonade, made several months ago, its tasty, sweet and smooth. Not overly bitter and lacks some lemon taste. I added 1.5Kgs of Lactose, (500g at racking) some of which didn't dissolve, and the balance seemed right.

It did take 3 hours just to prepare all of the lemons, wouldn't do it again in a hurry... but the results of a great brew are there in the tasting. 11% alcohol btw!

Trizza.

What yeast was used with that one Trizza?

wambesi wrote:What yeast was used with that one Trizza?

I used Lavin QA23 White Wine Yeast, after Safale S-04 didn't work, even with the presence of yeast nutrient. I had Lavin EC-1118 ready, but didn't need it.

All Details of the brew are here: http://www.homebrewandbeer.com/forum/vi ... php?t=5154

I'll make another one next year, with less dextrose, and plenty more lemons.

Trizza.

I made one a few months ago with the Liquorcraft recipe which has been mentioned before.
http://www.liquorcraft.com.au/wa.asp?id ... etails=105

I found it to be fairly straight forward except straining the hot liquid through a stocking was, well, hot. I may cool the liquid next time as I felt I left a fair bit behind because it was too hot to squeeze it. The disolved lactose was also in the mix so I may heat this seperately next time to maximise the amount going into the fermentor. From memory I used about 16 lemons. I removed the seeds and put the lot in the blender beofre boiling.

I used the 500g of lactose mentioned but I would use 1kg next time as I feel this would be a better balance.

I must say though, for an avid beer drinker it is not a bad drop at all. It has been in the bottle for about 7 weeks now and I think it will only improve between now and summer. The lemon smell is still noticeable in the fermentor after two subsequent brews.

Straining the hot liquid through a stocking? Sounds like you are a glutton for punishment!

Two ideas spring to mind...

1) use either a fine mesh strainer to pour through, or even a course strainer with a stocking inside (saves burnt hands);

2) just dump the lemons into the fermenter. Makes life a lot easier!

I thought about just dumping the lot in without straining it but was worried it might clog up the tap.

Wouldn't worry about it. The lemon floats, and what doesn't float, gets fixed to the bottom of the vessel with the deposited yeast.

Oh, and it is well worth getting rid of your 'sediment reducer' if you use one.

I'll do that thanks.