Lemon Wine
A sweet refreshing lemon wine is the perfect drink for summer.
Servings: 20 glasses (1 gallon, about 4 bottles)
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.
Nutrition
Calories: 274kcal | Carbohydrates: 72g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 61mg | Fiber: 1g | Sugar: 69g | Vitamin A: 10IU | Vitamin C: 23mg | Calcium: 12mg | Iron: 0.3mg