Based on a recipe from Mrs Beeton's Book of Household Management (1861), updated with modern wine-making practice. Crisp, dry, and refreshing — like Vinho Verde with a citrus kick.
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11.8%
ABV
23 L
Batch size
1.092
Target OG
1.002
Target FG
Ingredients
12 unwaxed lemons (juice and thinly pared zest — no pith)
1.5kg sugar (per 4.5L)
1 tsp yeast nutrient
1 Campden tablet
1/4 tsp grape tannin
White wine yeast
Method
1. Thinly peel lemons with a vegetable peeler — take only the yellow zest, no white pith at all.
2. Juice all lemons.
3. Boil 2L water, dissolve sugar. Add zest and simmer 5 minutes.
4. Cool and strain into bucket. Add lemon juice, cold water to 4.5L.
5. Add tannin, Campden.
6. Next day: add nutrient, pitch yeast.
7. Ferment under airlock 3–4 weeks at 17–18°C.
8. Rack when clearing.
9. Fine with isinglass. Bottle when bright.
10. Ready after 4 months. Drink young — within 18 months.