Friday, March 10, 2017

Jeanne's Hard Lemonade

850 grams  sugar
150 grams lactose for sweetening
3 fresh lemons
3 tablespoons lemon concentrate
10 grams fresh ginger, grated
1 teaspoon of yeast nutrient
1/4 tsp Herbs de Provence
6g Safale S-04 yeast

Slice the lemons and then chop into small cubes. Leave the peel on.

Heat 2.5 L water half way to boiling on the stove and add the dextrose, lemons, ginger, and lactose (if using). Add the yeast nutrients here too.

Simmer for 15~20 minutes.

At this point I add some cold, filtered tap water to the fermenter, around 2.5 liters

Through a filter/muslin cloth/cheese cloth, strain the sugar/lemon mix into the fermenter.

Top with more cold filtered tap water, adjusting temperature to hit 18~20ºC (64-68F). Pitch the yeast (rehydrated of course!).

Ferment then bottle / keg as you would a beer.

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