Lemon Wine

First time

In season January to December · makes 4.5 L · target OG 1.088

Cheap and year-round; reinforces the airlock and headspace habit on a bright citrus wine.

You will need

1
Sanitise. Pare a little zest from the lemons (no white pith), then squeeze the juice.
2
Dissolve the sugar in warm water; add the juice, pared zest and chopped raisins; top to 4.5 L (reading ~1.088).
3
Pour into the demijohn leaving a few centimetres of headspace so a lively ferment does not push out through the airlock.
4
Pitch the yeast and nutrient; fit the airlock with water in it — the one-way valve that lets gas out and keeps air and its spoilage bugs out.
5
Ferment out, rack off the sediment, and top back up as it clears to reduce the air gap.
6
Bottle bright. A clean, sharp, refreshing white; good young.

Make a free account to copy this into your own recipes and record a batch against it.

An original MakeWine recipe.