Author Topic: Lemons  (Read 1055 times)

Offline cheba420

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Lemons
« on: January 16, 2011, 09:12:02 PM »
Just got done picking this year's crop of Lemons. We usually have some many and dont know what to do with them all.  I've read a little about making Hard Lemonade. I plan on just making a standard batch of our house lemonade and ramp it up to 5 gallons. Lemons, sugar, water. Looking for advice from there.

I'm sure I need some yeast nutrient in there.
For the starter, should I just use lemonade? What type of yeast?
Metabisulfite to kill what was on the fruit?
I assume that this will ferment out pretty dry. Sorbate and back sweeten? To what gravity?

Thanks in advance!

Matt
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Offline ryang

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Re: Lemons
« Reply #1 on: January 18, 2011, 09:41:38 AM »
Your basic plan is good.  You could add more sugar to make it a bit stronger, but that's totally up to you.  I've made versions from 4% to 13%.

You will need lots of yeast with nutrients, but will also need to acclimate them to the acidic environment that they will be working in.  I make starters for hard lemonade and limeade with a bit of dme, some apple juice, and slowly introduce lemon/lime juice as the yeast is eating the dme/apple juice sugars.  (It was either Vinnie Cilurzo or Tomme Arthur who mentioned to make starters with apple juice for sour ales).  As far as type of yeast you can use pretty much anything given you grow them appropriately. I've used montrachet, lalvin 71b, cote du rhone, champagne.  I am interested in using sweet mead next time.

You shouldn't have a problem with infection from the fruit.  I just wash the outsides well with warm water and light soap, then juice goes right into the fermentor.

It will ferment completely out, yes.  I have not yet made a batch that is back sweetened (I don't keg, and like to have it carbonated) but I've read that you backsweetening is to taste, but somewhere around 1.005-1.010

One thing I like to do is also add some zest from the lemons.  It really adds a nice aroma that doesn't get swept away from fermentation.  The last batch of limeade I made, I put in the zest from 10 limes.  Lovely aroma.
« Last Edit: January 18, 2011, 09:46:04 AM by ryang »

Offline cheba420

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Re: Lemons
« Reply #2 on: January 23, 2011, 02:46:48 PM »
Ryang-

Thanks for the feedback. I'm pretty excited to get this recipe going. Should turn out pretty good. Thanks for the tip on the zest. Great idea!
Matt
Mesa, AZ.
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On Tap: Vanilla Porter, Belgian Blonde, Saison, Black IPA, Punkin Porter
Primary: Pale 31 Clone, Raspberry Cider
Secondary: Vanilla Porter
Conditioning: Brett IPA
Bottles:Mosaic Wheat
On Deck: Flanders Red, Berliner weisse, Punkin Saison, Saison Brett

Offline tubercle

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Re: Lemons
« Reply #3 on: January 23, 2011, 03:44:49 PM »
Pickle some!
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Offline realbeerguy

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Re: Lemons
« Reply #4 on: January 23, 2011, 06:28:22 PM »
Get some Everclear and make some Lemoncello.
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Offline ryang

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Re: Lemons
« Reply #5 on: January 26, 2011, 08:45:15 AM »
Get some Everclear and make some Lemoncello.

got some of that in the garage too!  good stuff there.  but we just make it with vodka. 

Offline dbeechum

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Re: Lemons
« Reply #6 on: January 26, 2011, 03:44:38 PM »
I've always done mine with wine yeast, let it ferment dry, add sorbistat, sweeten with syrup (usual corn) and carbonate all to hell.

A dose of heading powder would probably not be a bad idea either.
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Offline cheba420

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Re: Lemons
« Reply #7 on: January 29, 2011, 02:52:18 PM »
I've always done mine with wine yeast, let it ferment dry, add sorbistat, sweeten with syrup (usual corn) and carbonate all to hell.

A dose of heading powder would probably not be a bad idea either.
Heading powder?
Matt
Mesa, AZ.
#197645

On Tap: Vanilla Porter, Belgian Blonde, Saison, Black IPA, Punkin Porter
Primary: Pale 31 Clone, Raspberry Cider
Secondary: Vanilla Porter
Conditioning: Brett IPA
Bottles:Mosaic Wheat
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Offline cheba420

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Re: Lemons
« Reply #8 on: January 29, 2011, 11:41:48 PM »
I've always done mine with wine yeast, let it ferment dry, add sorbistat, sweeten with syrup (usual corn) and carbonate all to hell.

Do you use just plain ol corn syrup or is it diluted? I was thinking about using concentrate like I do with cider. Ever try that?
Matt
Mesa, AZ.
#197645

On Tap: Vanilla Porter, Belgian Blonde, Saison, Black IPA, Punkin Porter
Primary: Pale 31 Clone, Raspberry Cider
Secondary: Vanilla Porter
Conditioning: Brett IPA
Bottles:Mosaic Wheat
On Deck: Flanders Red, Berliner weisse, Punkin Saison, Saison Brett

Offline cheba420

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Re: Lemons
« Reply #9 on: January 29, 2011, 11:52:11 PM »
Get some Everclear and make some Lemoncello.

got some of that in the garage too!  good stuff there.  but we just make it with vodka. 
Lemoncello....Check! I'll peel them first and make the lemoncello. Then I'll squeeze em and make them lemonade! I'll post results.
Matt
Mesa, AZ.
#197645

On Tap: Vanilla Porter, Belgian Blonde, Saison, Black IPA, Punkin Porter
Primary: Pale 31 Clone, Raspberry Cider
Secondary: Vanilla Porter
Conditioning: Brett IPA
Bottles:Mosaic Wheat
On Deck: Flanders Red, Berliner weisse, Punkin Saison, Saison Brett

Offline cheba420

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Re: Lemons
« Reply #10 on: February 16, 2011, 08:12:55 PM »
So, the hard lemonade is off and running. I assume it will finish up in a week to two. How long to you condition something like this?
Matt
Mesa, AZ.
#197645

On Tap: Vanilla Porter, Belgian Blonde, Saison, Black IPA, Punkin Porter
Primary: Pale 31 Clone, Raspberry Cider
Secondary: Vanilla Porter
Conditioning: Brett IPA
Bottles:Mosaic Wheat
On Deck: Flanders Red, Berliner weisse, Punkin Saison, Saison Brett