Lemon Wine (3)

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

Grate the zest of 1 lemon into primary. Add juice of lemons, sugar, water, tannin, and yeast nutrient. Stir well to dissolve sugar. Wait 12 hours and add yeast. Ferment 2 days and strain into secondary, top up if required, and fit airlock. Rack every 30 days until specific gravity reaches 1.000. Stabilize, wait 10 days, and rack into bottles. Age 1 year. [Adapted from Leo Zanelli’s “Home Winemaking from A to Z”]