First Published: 2022 July 1
Yesterday I went through the past two months of my life, reflecting a little on what I did. One thing I did which I’m very happy about is that I made my yearly recipe of lemon wine.
Lemon wine is a recipe I have adapted1 from here. It’s functionally just lemonade that you add yeast to, but I really enjoy it, and it seems like my peers did as well.
Briefly, I cooked boiled 8 pounds of sugar in water with a heavy splash of lemon juice to hopefully break the dimerized sugar into monomers. From there, I combined it with two quarts of lemon juice with yeast nutrient and water to make 5ish gallons, and added EC-81 yeast. I then measured its density and aerated it 1-2 times a day for the next four days, until the density readings showed it was approximately halfway through fermentation. At that point I added another quart of lemon juice and sealed the container
I then left it alone for 10ish days, at which point it was finished fermenting. I then transferred it off the lees2 and let it sit for about a month. At that point I backsweetened it and bottled it up.
It’s always really fun to share with friends because homemade goods feel better to share than storebought, at least for me.