We’ve all heard of berry wines, not to mention grapes, but have you ever found a recipe for citrus wine?
Despite the widespread belief that the fruit used for wine should be sweet, citrus fruits make the wine truly unique and perfect for tasting.
And while lemons may not be the first fruit that comes to mind when considering new winemaking ideas, with the addition of sugar and grape derivatives, they are the ideal base for a clear and crisp wine.
If lemon-based alcohol doesn’t suit you, think again! Follow the lemon recipe below for a delicious, refreshing citrus wine, perfect for a hot summer day.
For 1 gallon of lemon wine:
- 10 medium lemons
- 3 pounds of sugar
- 1 pound raisins
- 1 teaspoon nutritious yeast
- 1 teaspoon beacon enzyme
- 1 packet of wine yeast
Although no highly specialised equipment is required for this citrus wine recipe, you will need a few basic winemaking products.
There are different methods of lemon fermentation and different variations of lemon wine recipes. It requires the following:
- 1 large saucepan – make sure it is large enough to store the ingredients safely, leaving enough space to mix them easily.
- 2 glass cans with integrated airlock and syndrome – one for primary fermentation and one for secondary fermentation If you want to keep lemon slices in the mix during primary fermentation, you need a wide glass demijo. The standard versions are sufficient!
- a siphon tube for transferring liquid between the wicker bottles. If you miss a trap, a funnel covered with a clean cloth will do.
- Glass bottles
How to make lemon wine
1. Preparation of the mixture
If you have a demijo with a big mouth at hand, start by cutting the lemons into thin slices. For the narrow-haired fermenter, instead of lemon peel and juice.
Put the lemon (slices or peel and juice) in a large pan with sugar and raisins. Fill with water and bring to the boil. By boiling, all necessary bacteria are eliminated, so that the mixture does not spoil but ferments.
Raisins are not added for nothing, but to provide the yeast with nutrients. Light raisins (like Golden Sultan) are the best choice if your finished wine needs a lemonade color.
When the mixture is boiling, turn off the heat and stir gently until all the sugar has dissolved. Allow to cool before proceeding to the next step.
It’s recommended: Make your homemade pumpkin wine according to this simple recipe.
2. Primary fermentation
As soon as your mixture has cooled down, pour it into a Demijohn sterilised glass. If you are using a fermentation tank with a large opening, don’t throw away any slices, but fill everything up!
If you are new to your home and viticulture, remember that all containers and equipment must be free of bacteria for the process to work properly. Any remaining life forms will spoil your potential wine.
Then dissolve the wine yeast in water and put it in the basket, then the yeast with the nutrients. Yeast is an active fermenting agent and the nutrient in the yeast supports the fermentation process.
You can also add cooking enzymes at this stage. Although it is not an essential element, it will contribute to debt relief.
After adding the yeast, the nutrients and the pectin enzyme, mix the mixture, cover the basket and let it rest.
To determine whether primary fermentation is complete, observe the air bubbles that pass through the airlock. If there is at least a few minutes of silence between each bubble, the liquid is ready to be filled.
In most cases this should take up to 10 days. When the bubbles have almost stopped, your quick citrus wine is ready for the third stage.
3. Secondary fermentation
Transfer the liquid to a second Demijohn using a sterilized siphon tube. When your wine is ready for secondary fermentation, there is probably enough residue in the liquid – such as lemon peel, lemon pulp and brew residue.
When shipping, make sure that all this is left behind by allowing only the liquid to enter the secondary container. If you vacuum the wine carefully, you can simply leave the rest at the bottom of the first container.
To completely remove the lemon pulp during suction, the liquid is passed through a fine mesh filter. Don’t forget that the sieve must also be sterilised before use – otherwise bacteria may enter the secondary container.
If you don’t have a siphon or sieve, a funnel covered with a clean cheese cloth may be the trick – as long as the amount of wine you produce allows you to pick it up and pour it out.
However, a tailor-made fall is a much better option because it is easier to obtain a sterile surface. This significantly reduces the risk of bacterial contamination.
This phase is called stretching and lasts about 6 to 8 weeks in the case of citrus wine. It is not necessary to cool the wine at any point during the fermentation process – the basket should be kept in a dark place at room temperature.
You know that your wine is ready to be bottled when fermentation stops – which is indicated by the absence of bubbles in the airlock. By this time, the liquid must also have been cleaned, especially if you added the cooking enzyme in step 2.
Pour the lemon wine with a clean funnel into glass bottles and cork them. Unfortunately, it is not yet ready for use – it must be at least three months older. The longer it stays in the bottle, the more complete and complex the taste becomes.
Carry on: Try making strawberry wine at home and find out why it is considered the best house wine in the world.
In short, here are the steps in making lemon wine:
- Boil the lemons, sugar, raisins and water.
- Leave to cool, pour into a fermentation tank and add the wine yeast, the yeast nutrients and a pekinetic enzyme. Shut up and leave for about 10 days.
- The siphon is located in half of the garden of the secondary fermentation and leaves all remains. Holidays of about 6 to 8 weeks.
- Bottled and stored for at least 3 months.
There you go! Now you know how to make lemon wine! I hope you enjoyed this recipe for lemon wine at least as much as you enjoyed the citrus wine when it is ready to drink.
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