Lemon Wine (1)

• 8 large lemons
• 10 oz can of white grape juice concentrate
• 1 lb 14 oz granulated sugar
• 6-1/2 pts water
• 1/4 tsp grape tannin
• 1/4 tsp pectic enzyme
• 1 tsp yeast nutrient
• Chanpagne wine yeast

Boil water and dissolve sugar in it. Grate the zest from 3 lemons into primary. Juice all lemons and add juice to primary. Add grape juice to primary and add sugar water. Cover primary and set aside to cool to room temperature. Add tannin, yeast nutrient and pectic enzyme. After 12 hours, add yeast. Ferment until specific gravity drops to 1.020 (about 8 days). Rack into secondary, top up if required and fit airlock. In 4-6 weeks, check specific gravity. Rack when S.G. is 1.000. Top up and refit airlock. Age 6 months, checking water in airlock periodically. Rack into bottles and age additional 6 months before tasting. [Author’s own recipe]