Make fruit wines with different fruits, including lemons.
Winemakers must dilute lemons' acidity to produce lemon wine; but with the proper technique, they can create a full-bodied wine with character. Many people associate grapes with wine making, but from ancient times, winemakers have made wines from a large variety of fruits and berries. The process of wine making shares similarities among all types of fruit, but each type of fruit requires its own techniques when making wine. When working with lemons, the winemaker can add a bodybuilding ingredient to compensate for the necessity of diluting the lemons.
Instructions
1. Boil 6 1/2 pints of water, and dissolve 2 lbs. of sugar in the boiling water.
2. Grate three lemons and put the zest -- the grated peel -- in a non-reactive, food-safe vessel, such as a crock, bowl, pail or bucket. The vessel must have an air-lock tight cap.
3. Juice eight large lemons and add the lemon juice to the vessel.
4. Add the sugar water and 10 oz. of grape-juice concentrate to the vessel. Cover the mixture and allow it to cool.
5. Add 1/4 tsp. of tannin, 1/4 tsp. of pectic enzyme and yeast nutrient. After 12 hours, add 1 tsp. of champagne wine yeast to the vessel.
6. Cover and close the air lock. Allow the mixture to ferment for eight days.
7. Rack the wine by siphoning off the sediment that collects at the bottom of the vessel, with a sterilized rubber tube. Rack the wine every three weeks while it ferments.
8. Rack the wine into bottles after six months. Allow the wine to age for another six months before drinking it.
Tags: Rack wine, vessel Cover, wine making, wine with
