Lemon Wine (2)

• 6 medium-sized lemons
• 2 lbs finely granulated sugar
• 7-1/2 pts water
• 1/4 tsp grape tannin
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• Champagne wine yeast

Put water on to boil and dissolve sugar in it. Meanwhile, grate the zest of 3 lemons and peel the lemons. Remove all white pith from lemons and break lemons into segments. Place segments and zest in nylon straining bag, tie bag closed and place it in primary. Mash the segments and add boiling water to primary. Cover until cooled to room temperature. Add tannin, yeast nutrient and pectic enzyme. Twenty-four hours later add yeast. Squeeze bag daily to release juice for 8 days. Drain bag and allow to ferment 3 more days. Rack into secondary, top up if required, and fit airlock. Rack in 3 weeks and again 3 weeks later. When wine had fermented to dryness, taste. If too dry, stabilize and sweeten to taste. After 10 days, rack into bottles. Age 6-12 months. [Adapted from Terry Garey’s “The Joy of Home Winemaking”]