by Trizza » Thursday Apr 19, 2007 9:42 pm
I'm going to be making this next week....
2.5 Kg Lemons - Zest and Flesh, no pith or seeds
500 g Limes - Zest and Flesh, no pith or seeds
3 Kg Dextrose
1.5 Kg Lactose (more to be added at racking if required)
500g Yellowbox Honey
500g Maltodextrin
40% of Lemon/Lime Zest @ 60 mins
30% of Lemon/Lime Zest @ 30 mins
30% of Lemon/Lime Zest @ 10 mins
10g Sweet Dried Orange Peel @ 20 mins
10g Sweet Dried Orange Peel @ 10 mins
Lemon/Lime Flesh/Juice @ 20 mins (Heated, not Boiled - Separate Pot)
10g Yeast Nutrient
Safale S-04 Ale Yeast, or
Lavin QA23 Wine Yeast, or
Lavin EC-1118 Champagne Yeast
And now the explanation...
I'm going to have all the yeasts on hand if the fermentation does not commence. I'll start with the Safale, if that doesnt work i'll try the wine yeast, and if that doesn't work I have the Champagne yeast.
I decided to boil the Zest to gain some of the oils similar to that you get from boiling hops, i pulled the times and percentages out of thin air, and if anyone has ideas about improving bitterness, flavour and aroma ratio let me know
I'm hoping that the removal of the pith and seeds will prevent some of the bitterness, but I do want some of the flavour, which is why I've chosen to add 40% at 60 mins. I'm not sure if this will create lemonade too bitter, any thoughts?
I'm using maltodextrin to hopefully add some body. Chris suggested using LDM, but I haven't seen a recipe on this website that has used LDM in the past, so I'm going to avoid it.
Any other suggestions?
Trizza
Got Malt?