Lemon Wine
Ingredients
- 5 Lemons
- 2.25 lbs Sugar
- Pectic Enzyme
- 1 gallon Water
- Wine yeast
- Yeast nutrient
- 2 Campden Tablets
Put the sugar, lemon juice and lemon zest (no white pith) in a fermenting bucket. Bring the water to the boil and add to the bucket then stir until the sugar as dissolved. Allow to cool then add the pectic enzyme and a crushed campden tablet. Stir, cover and leave for 24 hours then add the yeast and nutrient. Cover and leave in a warm place for 5 days, stirring daily. Strain into a fermenting jar and fit a bung and airlock. Leave in a warm place to ferment out and then rack and bottle as usual. Lemon wine is best left to age for six months or more before drinking.
