jello wrote:Longwood-65 wrote:The more I drink it the better i like it
Cheers
Ron
But isn't that the case for anything alcoholic?
True, but I did mean that I may have been over critical with my 1st assessment.
If you have an access of Lemons, it's a cheap brew although more work than doing a K&K.
I will do another but with some adjustments of the ingredients.
changes I would make from the original recipe
15 lemons increased to 20. ( Depending size and juice content)
20g fresh ginger finely sliced (not a big fan of ginger)
2k's sugar
500g Honey
100g lactose
re-hydrated packet yeast
might also see if I can locate some yeast nutrients.
Boiled Water sugar till disolved,
Brought temp down to gentle simmer disolve Honey then add lemon juice and Ginger and simmered for a further 20 minutes.
Cooled mix down to 30c and strain into the fermenter, filled fermenter to 20 litres and pitch re-hydrated yeast and nutrients.
in another pot simmer 1 litre water and add lemon rind simmer for 10-20mins.
strain into a clean container for later use.
After Fermentation has completed.
Add the strained Lemon rind mix into a 2nd Fermenter/Cube/racking container, Strain contents of fermenter onto rind mix and cc' for another week then fill Keg ( or bottle, I would use the same amount of sugar used for beer to carbonate.)
I think doing it this way will give the lemonade a flavour boost as well as taking the oil from the lemon rind out of the fermentation container which may have been the cause ( or part of) of the fermentation issues I originally had.
The straining and racking although adding air into the fermented product is required to give a clean professional looking finished product.
Cheers
Ron