Simple homemade lemon wine is like sipping summertime! This simple recipe only requires a few ingredients, and if you harvest lemons in season during winter the finished lemon wine will be ready just in time for summer.
Citrus, especially lemon, finds its way into all manner of wine recipes. My homemade dandelion wine recipe has quite a bit of citrus added, meaning that it’s really more or less a citrus wine flavored with the floral aromatics of dandelion petals. Why not try skipping all that, and just make a pure, sweet and refreshing lemon wine?
How to Make Lemon Wine
Since this recipe includes whole lemons, both juice, and peel, I’d strongly suggest starting with organic lemons. A full gallon of lemon wine only requires about 8 to 10 lemons, and even at the fancy natural food store that only set me back about $7. Not bad, given that the other ingredients are pretty inexpensive. In total, this homemade lemon wine will cost around $2.50 per bottle even with purchasing organic lemons. If you’ve got free backyard lemons, even better.
Start by slicing the lemons thin and placing them in a large saucepan with the sugar.
Add in either 1 lb of golden sultana raisins or about a quart of white grape juice. The yeasts need something to nourish them, and lemons aren’t exactly full of the correct nutrients to get the job done. You need a sweet fruit to provide micronutrients for the little beasties, and raisins or grape juice are perfect. For this recipe, I suggest golden raisins or white grape juice so that it has less of an impact on the color of the finished wine.
Beyond the grape juice or raisins, the yeasts also need a little bit of yeast nutrient to carry them through to complete fermentation. Roughly 1 teaspoon of powdered yeast nutrient does the job nicely. I’ve also included 1 tsp of pectic enzyme to help the wine clear, but that’s optional and merely cosmetic.
I generally use premier blanc wine yeast in my homemade wines, and that’s a good choice for this lemon wine. Please, whatever you do, don’t add bread yeast. Yeast actually imparts quite a bit of flavor to wine, and bread yeast wines taste…well, like bread. Just don’t do it. It’s only about $1 for a packet of yeast, and it’s well worth the investment. If you’re making more than one batch at a time, a single packet is enough for 5 gallons of wine (dissolved in water and then distributed evenly among the carboys).
I’m using a one-gallon wide mouth fermenter for this batch because I want to leave the whole lemon slices in for the primary ferment. If you’re using a standard narrow neck carboy, filter them out before putting everything into a carboy or you’ll clog up the neck. In that case, juice and zest the lemons instead of slicing them, and discard the rinds.
You can also divide this recipe in half and make a half gallon of lemon wine in a half gallon mason jar with a silicone airlock kit. This recipe works fine with Meyer lemons as well, and the flavor of a Meyer lemon wine is a bit less acidic and slightly warmer to the palate.
Lemon Mead Recipe Variation
Since lemons aren’t exactly high in sugar, this recipe requires about 3 pounds of added sugar to allow the mixture to ferment. If you’d like to try a lemon mead instead, the recipe is the same…simply substitute 3 lbs of honey in place of the white sugar. Keep in mind, honey is quite a bit less fermentable than white sugar and the wine will take a bit longer to brew. Mead also benefits from more time aging in the bottle, and I’d suggest bottle conditioning a lemon mead for at least 6 months (as opposed to 3 for a lemon wine).
A lemon mead would be pretty similar to this rhubarb mead, and you could actually just substitute lemons for rhubarb in the recipe. This particular recipe is a micro-batch mead recipe, which makes just one quart of mead. That might not be a bad idea if you’re trying something experimental.
Similarly, if you want to make just a single quart to see if lemon wine is really your thing, it this recipe can be divided by 4 for a quart batch using this small batch wine method.
I also came across a recipe for a traditional Finnish drink called Sima. It’s a carbonated lemon soda that’s naturally carbonated by letting it ferment with a tiny pinch of yeast for just a few days. They drink it to celebrate new years, which happens in late April in their traditional calendar.
Lemon Wine
A sweet refreshing lemon wine is the perfect drink for summer.
Ingredients
- 8-10 lemons, thinly sliced
- 3 lbs sugar
- 1 lb sultana raisins (or 1-quart white grape juice)
- 1 tsp yeast nutrient
- 1 tsp pectic enzyme
- 1 packet wine yeast, dissolved in 1/4 cup water
- water to fill
Instructions
- In a large saucepan, bring water, lemons, sugar and raisins (or grape juice) to a boil. Turn off the heat and stir to dissolve the sugar. (If using a narrow neck fermenter, juice the zest the lemons instead of slicing, discarding the rind).
- Allow the mixture to cool before pouring everything (lemons included) into a primary fermentation vessel.
- Add the yeast nutrient, pectic enzyme and wine yeast. Stir to incorporate, and allow the mixture to ferment for 7 to 10 days.
- After primary fermentation, rack the wine into a secondary fermenter using a sterilized siphon. Ferment for about 6 - 8 weeks in secondary, until fermentation stops and the wine clears.
- Bottle the lemon wine in corked wine bottles, and allow the mixture to age for at least 3 months before drinking.
Notes
This recipe can be increased to make a 5 gallon batch, or decreased to make a small one quart batch using a mason jar fermentation kit.
More Homemade Wine Recipes
Alex
After the second fermentation, do you add anything to the wine bottle befor you cork it?
Ashley Adamant
Nope.
Hans van der Heiden
Your recipe calls for the lemons to be boiled with the other ingredients. Why not just ferment the sliced fruit with disolved sugar, skipping the boiling stage, and use campdon tablets to kill foreign wild yeasts and then add your chosen yeast after a 24 hr wait period?
Ashley Adamant
That’s a fine option too.
Claire
Thanks for the recipe 🙂 Can I just ask please, are you using American gallons or Imperial gallons? Thank you!
Ashley Adamant
Hi Claire,
Shows what an American I am, I actually had to look up what an Imperial gallon is…I’m using American gallons =)
Claire
Thank you so much and sorry for the stupid question! I am a complete beginner at making my own wine. Thank you so much for the recipe, am going to use it at the weekend 🙂 x
Ashley Adamant
No worries at all! I learned something new today, so it’s I who should thank you =) Enjoy your winemaking weekend!
Jeanie
Hi. So where do I get the gallon starter kit? Tx
Admin
You can get everything you need from Amazon. I use this fermenting vessel:
Glo Rivera
I put to much yeas tin my peach wine wht should I do. DId I ruin it? Glo
Ashley Adamant
Nope, no worries. It may really go crazy in the first few days, so watch for overflows or clogs, but too much yeast won’t ruin it.
Karen
Is this a dry wine? I know from previous experiences that the sugar turns to alcohol but would like it to remain somewhat sweet. Thanks!
Ashley Adamant
Ours didn’t come out dry, but either way, you can regulate this a bit based on your choice of yeast. Choose a yeast with lower alcohol tolerance, and then they’ll die out before they use up all the sugar in the wine.
Renee
How do you get all of the lemon pulp out before bottling? Mesh strainer? Mine’s been brewing for a week on the counter and I’m realizing that there is loose pulp as the lemon slices steep.
Ashley Adamant
All the lemon pulp should be removed when the wine is racked into secondary (long before bottling). I used a slotted spoon to get out the big pieces from the top, then I siphoned it into a clean container. The small pulp and brewing sediment were left behind. If you end up with any, rack it again through a fine-mesh strainer.
Lucy
Hi! I started this last week so it’s coming up to racking time but it’s still very active – do I need to wait for the primary fermentation to stop before racking?
Thanks!
Ashley Adamant
Yes, wait until things really slow down before racking. It should be at least a few minutes between bubbles going through the air lock when you rack the wine.
Tom
what kind of alcohol content can you get from lemon wine?
Nina
Do you refrigerate the wine as you’re fermenting/aging it? If yes, could you specify at what stages the wine should be placed in the fridge? Thank you!
Ashley Adamant
Nope, no refrigeration. The whole thing takes place at room temperature.
Amanda
Do you need to stir each day during the primary fermentation?
Admin
No, you only stir to incorporate the ingredients after you put them in the vessel.
Sharon Hagstrom
Hi
Great easy recipe, can’t wait for it to ‘ripen’! Just a few things I learned that might be helpful to others. When adding the initial water for boiling I reduced by 2 cups but that was not enough, initial water should be around 3 qts not 4 to allow for the raisins and lemons. Also, there needs to be airspace from top of liquid to lid which I didn’t know…the next morning my wild fermentation was many places I didn’t plan on. All is good and brewing now. My calendar is marked for the big celebration of lemon wine!!
thank you!
Sharon Hagstrom
Hi! Me again….so I had too much liquid from step one so I poured off into a mason jar and refrigerated. Now that I’m racking the big jar and removing the raisins and lemons, can I add this excess back in ? do I let it get to room temperature? Thanks for the help!
Sharon
Ashley Adamant
Yup, add it back in. You can let it come to room temperature (or not), it’s up to you.
Sharon Hagstrom
Thank you! I’m so excited to have lemon wine someday soon!!!!
Admin
You’re welcome! I hope you enjoy it!
David
Is it ok if I take a testing sip before I embark on secondary fermentation?
Admin
Yes, so long as you sanitize everything your using really well. Awesome tools like this, were made for that reason.
Chris Johnson
Hi. Does the pith not matter. I thought it gave bitter flavour so must be excluded
Admin
Hi, Chris! I used whole lemons for this recipe and it did not give it a bitter flavor.