Hard lemo

[Scaff]

Evenin all

I'm planning on making some hard lemonade like an "hooch" from scratch.

Just to check if anyone's had any success with anything similar.

I'm planning to use

12 x unwaxed lemons (cut up, juiced, heated and drained)
2kg of sugar (too much y/n)
Something for taste, vanilla essence / ginger / etc
All in a single demijohn
Yeast nutrients

Now the yeast, I was going to use a left over one from a coopers kit. But then I thought....... Is this a good time to try a turbo one ? Or will it be overkill for the small volume I'm making here.


Thanks


Scaff

 

[Scaff]

Finally got around to doing this

Zested, squeezed and cut up 12 unwaxed lemons
1kg of sugar
Cinnamon
Yeast nutrient
Wilko beer yeast.

Heated the lemons for a few minutes with 1ltr of water, added the sugar, stirred a lot to dissolve it, simmered for 25 mins.

Set up a demijohn with a funnel and sieve poured some cooled boiled water in it, added the yeast nutrient.

I let the lemons cool down, way down so you can handle them, pressed the lemons again and again with a sterile bottle base in the pan. Poured it into the demijohn. I squeezed the lemons in the strainer until, well, they squeaked.

Topped up the demijohn to 5ltr, shook it a little.

I took a reading 1070................. Wow if it bottoms out at 1000 it will be at 9% abv. Lovely.

It's in the cupboard with the cider and a few other things going "bubble".

I have some sweeteners to add to it for taste, but it was quite a sweet (with a bitter) taste.

Looking forward to this

Named it

Peter barlows liver kicker





Scaff

 

[Scaff]

So.....

This was ready to bottle tonight, last two readings were 998 so a good 9% falling fown juice.

Bottled up 4.5ltrs of it tonight with 2 carbonation drops per 500ml pet bottle.

Added some artificial sweetener for taste.

Looking forward to this ageing, the sooner the better.




Scaff

 

[baggybill]

That would be one lethal mixer for the wife's vodka :-o Still, bet it would put some smile on her face :grin: and rather quickly too!

 

[Hoser]

How did this Hooch turn out? It sounds awesome.

 

[Scaff]

It's the mutz nutz

I had some over Xmas, you have a pint of this and 20mins later you know about it.

It's quite sharpe in taste, more 90s alcopop but very drinkable, I found a splash of lemon and lime sets it off and covers any bitterness from the lemons.

Go knock some up


Scaff

 

[Hoser]

Amazing!! How much sweetener did you use to sweeten it up and what type? I am going to knock some up this weekend.

 

[bigbeefy]

another one on the to do list

 

[Scaff]

I used Canderelle

I just added to the 25ltr stirred then tasted it, added more, tasted etc till it was right, used about 1/3 of the jar.


Scaff

 

[Scaff]

I just read it again, this is the thread for when I made a demijohn full!

I've moved on from there, I made 25ltr of it in November/dec.

Get our lemon juice from Tesco they do it in 500ml bottles. I got 2ltrs of it.

Simmered it on the hob for a bit to remove any preservatives etc,

Added 4 or 5 kegs of sugar (can't recall) a 6 tea bag brew citric acid, topped up yo 25ltrs then added yeast nutrients and used youngs super yeast.

It measured out at 1080 (approx) and fermented out to below 1000 inside 3 weeks

I kegged it with 200grms sugar, after tasting and adding sweetener.


Scaff

 

[Scaff]

Here's the thread for it and a turbo cider


http://www.thehomebrewforum.co.uk/showthread.php?t=50730


Scaff

 

[bigbeefy]

any chance of a recipe for the hard lemo using lemon juice for 1 gallon please sir

 

[Scaff]

any chance of a recipe for the hard lemo using lemon juice for 1 gallon please sir

Try this

12 x unwaxed lemons (cut up, juiced, heated / simmered and drained)
2kg of sugar
Citruc acid
Cup of strong black tea
Yeast nutrients
Yeast

Cut up lemons squeeze as much juice out as poss. I grated the skin / Rhine as well.
Simmer all of the lemons for 20mins. Stirring well.
Add sugar to the lemons stirr well till sugar dissolved.
Let lemons and sugar mix cool, you will need to strain it so you want to be able to handle it without getting burnt etc.
Once you have strained it (get as much outta it as poss, squeeze it with your hands, beat it etc) pour the juice in to the demi John.
Add I teaspoon of citruc acid and a cup of strong black tea (4bags)
Top up with cold water, check temp isn't too hot
Add yeast nutrient
Add yeast
Pop in an airlock and wait

Enjoy



Scaff.

 

[bigbeefy]

thank you very much

 

[bigbeefy]

sg of 1160 i think 2kg of sugar might be a bit much lol

only used wine yeast so doubt its going to ferment all that sugar out or am i wrong

 

[Scaff]

Blimey.

You may want to water that down before you drink it.

I used a wine yeast in the DJ and youngs super yeast on the 5gal one.

Both fermented out completely.


Scaff

 

[bigbeefy]

Blimey.

You may want to water that down before you drink it.

I used a wine yeast in the DJ and youngs super yeast on the 5gal one.

Both fermented out completely.


Scaff

im not watering bugger all down if it ferments out its going to be about 18% that will do nicely for me lol

 

[Scaff]

Ok, it'll be like the 5 gal I made with the super yeast.

2 pints and you know it.

Scaff

 

[bigbeefy]

that will do for me i do like to get smashed occasionally so this will do just the job

 

[DoctorMick]

I must remember to give this a go, sounds excellent.