New Brunswick Craft Brewers Association
Beer Recipes and Food => Mead, Wine, and Cider Recipes => Topic started by: Chris Craig on February 19, 2014, 11:04:28 AM
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I've made this a couple of times now. It's from http://skeeterpee.com
Ingredients:
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).
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I've made this a lot of times, my girlfriend loves it! I usually back sweeten with different concentrates, cranberry has been a good one so far.
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Thinking of making this on the weekend. The grape taninn, yeast energizer and that type of yeast, I am not familiar with. Would scoop and save or noble grape have all of this?
Reid
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I got it all at Scoop & Save. Well, I got the lemon and sugar to Costco.
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I used a Nottingham slurry and it was pretty good as well.
Chris how long did it take for the fermentation to start using 3 pack of 1118? I have never tried pitching fresh yeast, I've only used slurry.
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It was going good the next day. you really need more than 1 pack though.
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I have everything I need and want to make this on the weekend. Step 9) Degas, can I use a drill type aerator to do this or would you suggest another method?
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I use a drill and a bent piece of plastic coat hanger. Works great.
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Mine's cold crashing right now. I'll keg, carb, and bottle this in the next week or so.
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Cool, I am making mine this weekend. Wish me luck.
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All finished and it looks good. In step 3 it should be added to cool syrup before adding to carboy. I had added the lemon juice and some cool water and when I added the syrup the carboy cracked.
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No way! I added the lemon, and about 3 gallons of cold water to the carboy, then poured the syrup through a funnel.
Perhaps this is a recipe good for a bucket.
You didn't have to dump it, did you?
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Yeah 2 cracks from the opening down to around the shoulder of the body. I did the same process as you and as I was adding the syrup through the funnel I heared a cracking sound. First thought it may be the funnel but when I heard the second one I stopped and saw the cracks in the glass. I had another carboy handy so I just used the auto siphon do transfere the liquid and went on from there.
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This turns out to be about 10% ABV. I'd like to make it more sessionable, so I'm thinking about mixing up about 20L of lemonade and using it to cut the alcohol down to about 5%. It'd also give me twice as much :)
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Nice idea cutting it down - I'd be very interested to give it a try - any chance you might have some carbed for Sat? I always had a hard time making this drinkable by anyone without a few in them already... (mainly me)... I think everytime I've done it (twice) I've done something to screw it up but I have never been able to figure it out...
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Unfortunately it won't be ready for Saturday. Possibly the following meeting though.
I've had success with this in the past, so I expect it'll work out for me agin this time around.
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Well, that sucked. Put the last bottle of lemon in this evaning. One I had in the cupboard for maybe a little longer than I thought. As I poured it in it seemed darker than I remember the last two bottles were. Then suddenly, dark chunks are floating in the carboy. Its hard to believe anything would grow in something as acidic as lemon juice. Could just be the liquid seperating? I almost want to leave it ferment out and then try some when I rack into a second carboy with a sit load of sugar. What says you wise forum?
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I wouldn't touch it personally. I don't think there's anything to separate, so it must be contamination.
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I'm having a bitch of a time getting this to clear. I added sparkolloid according to the directions (1 tbsp boiled with 1 cup water for 5 minutes - added to carboy and stirred gently), but it only cleared the top 10cm or so. That part was crystal clear, but the rest was really murky. I tried cold-crashing for a few days, but had no luck.
Yesterday, I went to Wine Kitz and got some kieselsol and chitosan. I added the kieselsol last night, and I'll add the chitosan tonight. I hope this works, because it's getting pretty frustrating.
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Wow! The KC is working so well, I can see through the lemonade after just 12 hours! I'll have to try this stuff on beer some time.
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(http://img.tapatalk.com/d/14/04/15/jy5avane.jpg)
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This turned out pretty good. I wonder though, would US-05 ferment this?
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This turned out pretty good. I wonder though, would US-05 ferment this?
I’m sure it would and I bet it would be ready/drinkable faster