by bt1 » Sun Nov 02, 2014 9:46 am
Had a crack at this one this morning as like many ppl had plenty lemons.
The Go
25 SA medium lemons. (Like they are not the juiciest bastards ever grown)
Zest 10, fairly fine avoiding pith. Cut skins and pith off, sliced fruit, put aside
Juice the rest of lemons, put in with zest put aside
Wash prep
1 teaspoon DAP and Epsom, 1 Vitamin B tablet, into 2lt water aerated, parked for a few hours
70gm Bicarb (re calc'd suggestion) well stirred in to rebalance some of the acid. I used 90gm but it's too much and pulled the pH back up to 7.
375gm lactose - non fermentable sugars
100gm Maltin Dextrose - mouth feel cos it will be 'thin" by the looks
2kg Dex - suggest start with 1.5kg and then re check your SG as this lot needed 30lt fill to get back down to SG1038 which is still too strong for a summer belter imho
375gm pkt Brown sugar
combine this lot in a stockpot with 2lt water, dissolve all and bring to gentle boil
Add the zest, juice and fruit for a short 5min simmer
Strain into fermenter, recheck your SG adjust to suit abv prefs
EC1118 pre hydrated @35c in 200ml Spring water, pitched after 15mins.
See how it goes :handgestures-thumbupleft:
cheers
bt1
Oops edited: For volume