Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
EBC |
Bill %
|
|
1 kg |
Cane Sugar1 kg Cane Sugar |
|
46 |
|
100% |
|
1 kg / £ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
8 each |
lemon juice
|
|
Water Agt |
Mash |
0 min. |
|
8 each |
Lemon peel
|
|
Flavor |
Mash |
0 min. |
|
10 g |
Ginger
|
|
Spice |
Mash |
0 min. |
Yeast
|
White Labs - Sweet Mead/Wine Yeast WLP720
|
|
Amount:
|
1.50 Tsp |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
21 - 24 °C |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
34 B cells required
|
|
|
- yeast nutrient
|
|
Amount:
|
0.50 Tsp |
Cost:
|
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
-8 - -4 °C |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
34 B cells required
|
|
|
£ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: BrownSugar
Amount: 223.2 g
Temp: 20 °C
CO2 Level: 5 g/l |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
Notes
23-05-2024 @1200 Heat 14 l water to 100 cels, Add 1kg of white can sugar, 1 campden tablet, leave over night till it reaches 26 cels (no need to drop pH of water as lemon will acidify the water)
24-5-2024 slice the skins of 8 lemions and place in a muslin bag, then squeeze 8 lemons in my macerator juicer plus 1cm of ginger, add to the juice to thhe FV and the muslin bag
Add 1.5 tsp of yeast nutrient, 0.5 tsp yeast energiser (?), 1 tsp of wine yeast (can use champagne yeast)
OG=1.028
Will take 2-3 days to get started
Should finish at 0.996 (so can RACK AT 1.000, so chill, then rack)
??Can add a crushed campden tablet to stabilise, otherwise chill, and rack
27-05-2024 sg 1-002, added 3 campden tablets, to stop fermentation, abv = 3.4%
28-05-2024 , add 55gof dark sugar ( ie 5g/l ),
Rack into 3 gallon barrel, and 3l bottles.
tastes v lemony, but thin body
Took the 2gl barrel to a party on 8th June , the og was 0.996 so abv was 4,1% abv.....it was well received by people that had experience with making lemomade, so I'm guessing it was true to style!
Update tasted a bottle on 23-06-16, great carb, more floral than lemon after aging, but tasted great!
Next version I will use ale yeast so I don't have to back sweeten!
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-06-17 22:45 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost £ |
Cost % |
| Fermentables |
£ |
|
Steeping Grains
(Extract Only) |
£ |
|
| Hops |
£ |
|
| Yeast |
£ |
|
| Other |
£ |
|
| Cost Per Barrel |
£ 0.00 |
|
| Cost Per Pint |
£ 0.00 |
|
| Total Cost |
£ 0.00 |
|
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