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brewinglemonade.pdf

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Hard Lemonade (alcoholic) This recipe makes a semi-sweet alcoholic lemonade of about 4.5% strength. You can vary the sweetness by varying the amount of lactose in the recipe or make it dry by leaving the lactose out altogether (see notes) You will need ã A 25 or 30 litre fermenter * ã Enough bottles for 20 litres of lemonade ã A priming scoop for measuring sugar into the bottles * ã Homebrew ster
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  Hard Lemonade (alcoholic)   This recipe makes a semi-sweet alcoholic lemonade of about 4.5% strength. You can vary the sweetness by varying the amount of lactose in the recipe or make it dry by leaving the lactose out altogether (see notes)  You will need   ã  A 25 or 30 litre fermenter * ã  Enough bottles for 20 litres of lemonade ã  A priming scoop for measuring sugar into the bottles * ã  Homebrew sterilizing compound * ã  Beer or screw top softdrink bottles * Available from Liquorcraft Ingredients: ã  2kg glucose/dextrose * ã  500g lactose * ã  12-24 lemons, sliced or chopped fine including peel ã  up to 50g crushed or grated fresh ginger (optional) ã  5g yeast nutrient * ã  1 sachet SAFale yeast * ã  Water to make up 22 litres of wort * * Available from Liquorcraft Method ã  Heat 5 litres of water then add glucose, lemons & ginger & simmer for 20 minutes. ã  Sterilize your fermenter according to directions on the sterilizing compound. ã  Add about 12 litres of cold water into your fermenter. Pour the hot mixture through a straining bag (available at homebrew suppliers) into the fermenter. ã  Top up with cold water to the 22 litre mark add the yeast nutrient & stir well. ã  Make sure the temperature is 30C or less & add the yeast, fit a fermentation lock in the lid of the fermenter & half fill it with water. ã  The fermentation should start within 24 hours although it usually ony takes a couple of hours to start. When it starts, bubbles should be rising through the lemonade & stream through the water in the airlock. ã  Allow the lemonade to ferment until it stops then allow it to settle & clear for 48 hours. ã  Use a priming scoop (available from Liquorcraft) to add a measure of sugar to each bottle. ã  Fill the bottle to about 50mm from the top then seal it firmly with a crown seal or screw cap. ã  Store these bottles in a warm place for a week or 2 to allow them to condition (become fizzy). They will now be ready to drink. Notes  You can vary the quantities of lemons & ginger to suit your own taste. You cannot use sugar or glucose to sweeten a bottle fermented drink like this because it will cause the bottles to explode. This lemonade is sweetened with lactose which is a non-fermentable sweetener. You can add more or less lactose to suit your own taste. As a rough guide, lactose is about half as sweet as sugar.    Lemonade softdrink This lemonade actually has a tiny bit of alcohol but it will only be 0.5% or less so it is a soft drink.  You will need   ã  A 25 or 30 litre fermenter * ã  Enough bottles for 20 litres of lemonade ã  Homebrew sterilizing compound * ã  Beer or screw top softdrink bottles * Available from Liquorcraft Ingredients: ã  300g glucose/dextrose * ã  1kg lactose * ã  12-24 lemons, sliced or chopped fine including peel ã  up to 50g crushed or grated fresh ginger (optional) ã  5g yeast nutrient * ã  1 sachet SAFale yeast * ã  Water to make up 22 litres of wort * * Available from Liquorcraft Method ã  Heat 5 litres of water then add glucose, lemons & ginger & simmer for 20 minutes. ã  Sterilize your fermenter according to directions on the sterilizing compound. ã  Add about 12 litres of cold water into your fermenter. Pour the hot mixture through a straining bag (available at homebrew suppliers) into the fermenter. ã  Top up with cold water to the 22 litre mark add the yeast nutrient & stir well. ã  Make sure the temperature is 30C or less & add the yeast, fit a fermentation lock in the lid of the fermenter & half fill it with water. ã  The fermentation should start within 24 hours although it usually ony takes a couple of hours to start. When it starts, bubbles should be rising through the lemonade & stream through the water in the airlock. It is ready to bottle as soon as it starts fermenting. If you delay the bottling, the lemonade will be flat. ã  Stir the mixture & fill each bottle to about 50mm from the top then seal it firmly with a crown seal or screw cap. ã  Store these bottles in a warm place for a week or 2 to allow them to condition (become fizzy). They will now be ready to drink.   Lemon cordial Ingredients   ã  2kg sugar ã  1.5 litres boiling water ã  60g citric acid * ã  6 Lemons ã  30g tartaric acid * * Available from Liquorcraft Method   ã  Dissolve the sugar, citric acid & tartaric acid in boiling water ã  Grate the zest of 4 lemons and juice all 6 lemons & add to boiling water. ã  Keep the cordial in fridge ã  Mix with water to taste (about 1 part cordial to 5 parts water) Indian Style Lemon cordial   Ingredients   ã  200ml water ã  400ml maple syrup ã  150ml lime juice ã  200ml lemon juice ã  1/2 tbs Freshly grated ginger ã  1/8 tsp Cayenne, optional Method   ã  Combine all ingredients in a saucepan. ã  Heat to boiling & simmer gently for a couple of minutes. ã  Cool & store in bottles in the fridge. ã  Mix with water to taste (about 1 part cordial to 5 parts water)
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