![]() ![]() If you’re making more than one batch at a time, a single packet is enough for 5 gallons of wine (dissolved in water and then distributed evenly among the carboys). It’s only about $1 for a packet of yeast, and it’s well worth the investment. Yeast actually imparts quite a bit of flavor to wine, and bread yeast wines taste…well, like bread. Please, whatever you do, don’t add bread yeast. I generally use premier blanc wine yeast in my homemade wines, and that’s a good choice for this lemon wine. I’ve also included 1 tsp of pectic enzyme to help the wine clear, but that’s optional and merely cosmetic. Roughly 1 teaspoon of powdered yeast nutrient does the job nicely. For this recipe, I suggest golden raisins or white grape juice so that it has less of an impact on the color of the finished wine.īeyond the grape juice or raisins, the yeasts also need a little bit of yeast nutrient to carry them through to complete fermentation. You need a sweet fruit to provide micronutrients for the little beasties, and raisins or grape juice are perfect. The yeasts need something to nourish them, and lemons aren’t exactly full of the correct nutrients to get the job done. Start by slicing the lemons thin and placing them in a large saucepan with the sugar.Īdd in either 1 lb of golden sultana raisins or about a quart of white grape juice. If you’ve got free backyard lemons, even better. In total, this homemade lemon wine will cost around $2.50 per bottle even with purchasing organic lemons. Not bad, given that the other ingredients are pretty inexpensive. A full gallon of lemon wine only requires about 8 to 10 lemons, and even at the fancy natural food store that only set me back about $7. Since this recipe includes whole lemons, both juice, and peel, I’d strongly suggest starting with organic lemons. Why not try skipping all that, and just make a pure, sweet and refreshing lemon wine? How to Make Lemon Wine My homemade dandelion wine recipe has quite a bit of citrus added, meaning that it’s really more or less a citrus wine flavored with the floral aromatics of dandelion petals. This simple recipe only requires a few ingredients, and if you harvest lemons in season during winter the finished lemon wine will be ready just in time for summer.Ĭitrus, especially lemon, finds its way into all manner of wine recipes. Now bottle the wine and have it immediately or rack it to age for a better vintage like taste.Simple homemade lemon wine is like sipping summertime! The Apple wine is ready when no more air bubbles are seen rising into the airlock. Optimally the temperature must be maintained at 65oF to 75oF.ĥ. Now transfer the contents to a home fermenter, seal with a rubber cork, insert the air lock, and set aside for fermentation in a cool and dark spot. Adjust the sweetness and acid by adding some honey, acid blend, or a ¼ tsp of tannins if need be.Ĥ. ![]() ![]() At the end of 1 week, open the jar - stir, and taste the brew. Remember to open the jar and stir once a day daily.ģ. The next day add activated yeast to the mixture, stir, and cover and set aside for at least 1 week. After around 8 - 12 hrs mix the peptic enzyme in, cover, and set aside overnight or for up to 12 hrs. Now cover the jar and allow the brew to stand overnight.Ģ. In a clean glass jar mix apple juice, honey, acid blend, yeast nutrient, and crushed campden tablet. ![]()
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