Lemon Juice for Lemonade instead of Lemons

[Jonathon Sunshine]

I have access to an industrial juicer, (i dont know if it is really industrial, but it devours whole apples in seconds).

I notice that the Brewcraft recipe http://www.liquorcraft.com.au/wa.asp?id ... etails=105 wants a hell of a lot of lemons (12~24).

If i were to juice those lemons instead, and throw that into the batch, do you think i would need less and if so by what proportion. I know lemons are relativly cheap but it does seem kinda of wasteful to simmer 24 "roughly chopped" lemons for 20 minutes and then toss the chunks.

[drsmurto]

If you only used the juice you would be missing out on all the rind goodness which i why you just chop roughly and boil. I doubt the juice alone would do the job otherwise it would be cheaper to go to an asian grocery store and buy a litre of lemon juice!

Just a thought - if you juiced the lemons wouldnt you discard the skin anyway? Or do you have a use for them?

[gregb]

A very long time ago I peeled a bag of lemons and put the flesh through the domestic juice extractor. The result fermented with no problem, but it was just way to bitter. People who liked the drink bitter lemon lapped it up, rest of us mixed it with white wine and got messy.

Cheers,
Greg

[Chris]

Add the peel! It gives the best part of the tang.

The juice (as gregb mentioned) will make it bitter. It is easy enough to balance out with lactose though.

[anthony]

I have access to an industrial juicer, (i dont know if it is really industrial, but it devours whole apples in seconds).

I notice that the Brewcraft recipe http://www.liquorcraft.com.au/wa.asp?id ... etails=105 wants a hell of a lot of lemons (12~24).

If i were to juice those lemons instead, and throw that into the batch, do you think i would need less and if so by what proportion. I know lemons are relativly cheap but it does seem kinda of wasteful to simmer 24 "roughly chopped" lemons for 20 minutes and then toss the chunks.

I tasted a lemonade tonight that I made using the liqourcraft recipe but with 2 variations. I used 1kg lactose and only 16 lemons, including rind. I finely grated the rind and juiced all the lemons to maximise what I could extract from them. Used about a tablespoon of grated ginger.

Nowhere near enough lemon! Use at least 24 including the rind. I would even suggest upping it to 30 with rind considering how little lemon was evident in my 16 lemon effort (I will make again using 30 lemons, at least). Could not even taste the ginger, so I would use plenty more.

I also used a yeast that the HBS told me was a 'saf' but was in a silver packet and cost about a dollar, I think it was S-33 but not sure - seemed to produce very ordinary yeasty type flavours, but that may just be me, or the lack of lemon.