I've made this a couple of times now. It's from

http://skeeterpee.comIngredients:

24 cups sugar

3/4 tsp grape tannin

6 tsp. yeast nutrient

2 tsp. yeast energizer

1/2 tsp Potassium Metabisulphite

2 1/2 tsp Potassium Sorbate

4 1L bottles Real Lemon lemon concentrate (2/3 of a bottle will be left-over)

3 packets of EC-1118 yeast (or yeast slurry from a batch of wine)

Method:

1. Dissolve 16 cups sugar in 8 cups water and 1/3 cup lemon concentrate.

2. Heat this mixture to just below boiling for 30 minutes. This will break the sugar chains down and create invert sugar.

3. Add this syrup, 2 bottles of lemon, and enough water to make up 21L to a carboy.

4. Oxygenate well.

5. Add grape tannin, 3 tsp of yeast nutrient, and 1 tsp yeast energizer, and 3 packets of yeast.

6. Ferment for 3 days at 20ºC

7. Add 3 tsp yeast nutrient, 1 tsp yeast energizer, and the last bottle of lemon. Mix well.

8. Ferment dry (< 1.000) and rack into another carboy.

9. Degas.

10. Add 1/2 tsp Potassium Metabisulphite, 2 1/2 tsp Potassium Sorbate

11. Let it sit for 2 weeks.

12. Rack to a clean carboy and add 6 cups sugar to sweeten and stir well to dissolve.

13. Force carb at 30PSI for 4 days (optional).