Lemon Wine Recipe
Easy home made lemon wine is like sipping summertime! this easy recipe most effective requires some components, and if you harvest lemons in season at some point of wintry weather the completed lemon wine could be equipped just in time for summer.
Citrus, mainly lemon, unearths its manner into all manner of wine recipes. my home made dandelion wine recipe has pretty a piece of citrus introduced, which means that it’s without a doubt extra or less a citrus wine flavored with the floral aromatics of dandelion petals. why no longer strive skipping all that, and just make a natural, sweet and clean lemon wine?
Upload in either 1 lb of golden sultana raisins or about a quart of white grape juice. the yeasts need something to nourish them, and lemons aren’t precisely full of the appropriate nutrients to get the job done. you want a sweet fruit to provide micronutrients for the little beasties, and raisins or grape juice are perfect. for this recipe, i suggest golden raisins or white grape juice in order that it has less of an effect on the coloration of the finished wine.
Past the grape juice or raisins, the yeasts additionally need a bit little bit of yeast nutrient to hold them through to finish fermentation. kind of 1 teaspoon of powdered yeast nutrient does the job nicely. i’ve also blanketed 1 tsp of pectic enzyme to assist the wine clear, however that’s non-compulsory and merely cosmetic.
- 8-10 lemons, thinly sliced
- 3 lbs sugar
- 1 lb sultana raisins (or 1-quart white grape juice)
- 1 tsp yeast nutrient
- 1 tsp pectic enzyme
- 1 packet wine yeast, dissolved in 1/4 cup water
- water to fill
- In a large saucepan, bring water, lemons, sugar and raisins (or grape juice) to a boil. Turn off the heat and stir to dissolve the sugar. (If using a narrow neck fermenter, juice the zest the lemons instead of slicing, discarding the rind).
- Allow the mixture to cool before pouring everything (lemons included) into a primary fermentation vessel.
- Add the yeast nutrient, pectic enzyme and wine yeast. Stir to incorporate, and allow the mixture to ferment for 7 to 10 days.
- After primary fermentation, rack the wine into a secondary fermenter using a sterilized siphon. Ferment for about 6 - 8 weeks in secondary, until fermentation stops and the wine clears.
- Bottle the lemon wine in corked wine bottles, and allow the mixture to age for at least 3 months before drinking.