Two Dogs Lemon Brew
DeWayne Purdy
Shane Brauner wrote:
>
> A friend brought me some of this the other day. It was much better
> than I had expected. I seem to remember a conversation about this a
> couple months back on this newsgroup, but I can't seem to find a
> receipe. Does anyone have one?
>
> Thanks,
> Shane
I copied these recipes off the newsgroup a few months back. I haven't
tried them yet, so you're on your own. My apologies to the original
authors, I only saved the recipes so I don't have the proper
attribution.
DeWayne
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I have tried the following recipes that I received after a request on
this NG last year. The first recipe was very popular though a trifle
sweet and I am currently brewing another but with limes rather than
lemons. The second recipe was at the other end of the scale and was more
a 'bitter' lemon but it was not wasted.
#1 My Dogs Plus Lemonade Brew Ingredients 10 Lemons 2kg Dextrose My Brew
Lemonade Kit
Method 1. Prepare you brewing equipment as you do for beer. 2. Grate the
zest (rind) from 4 of the lemons (not the pith). 3. Squeeze the juice
from these lemons and the other 6 and place in a bowl with the rind
mixture.. 4. Pour 2 litres of boiling water into the fermenter and add
the juice/rind mixture. Stir well. 5. Add the dextrose and the contents
of the My Brew Lemonade Kit, and top up the fermenter to the 22 litre
mark while stirring. 6. Pitch yeast when temperature reaches 28c or
less, stir and fit airlock. 7. Ferment for 10-14 days or until gravity
reaches 1003 or less. 8. Prime bottles as for beer and allow to
carbonate for 14 days.
#2Three Dogs Alcoholic Lemonade
Ingredients 1kg rough lemons 2kg Meyer lemons 2kg Dextrose 1 sachet ale
dry yeast
Method 1. Grate the zest (rind) off of a few of the lemons. 2. Chop up
the lemons into chunks. 3.Cover the lemons and zest with dextrose and a
few litres of water. 4. Bring to the boild and simmer for 10 minutes. 5.
Dilute out to 20 litres in your fermenter, and pitch yeast at below 30c.
6. Ferment out at 20-25c for 7-10 days until fermentation is complete.
7. Bottle and prime as for beer. Wait 14 days for carbonation and enjoy.
Note: Meyer lemons are sweeter lemons.
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<P>I have one just finishing now for next summer... but but I don't know
if the recipe is worth propagating. Take 10 kgs of lemons and juice
them. Keep the rinds. boil peels and juice in a gallon of water with 1
kg of corn sugar. Fish out the peels and discard. Pour into primary and
make volume up to 23 ltrs. When the temp gets down to 24C throw in a pkg
of ale yeast and let it ferment for a week. Then rack to secondary. From
this point on its like beer. When fermentation stops, rack to bucket
with 3/4 cup corn sugar dissolved in water etc etc and bottle.
<P>My SG was 1.040 and it finished at 1.002. You will know when to
bottle as the colour changes from that of puss to snot. My big problem
is that it has a bit of a perfume smell/taste that I think came from the
rinds. So either this smell/taste will disappear after a couple of
months, or I will have to try and sell this stuff to the natives as
after shave.
<P>This stuff really perked away for a long time. The yeast I used must
have been very fresh or agressive. After 3 weeks it was still going
strong at 6 bbls per min. Anyway there is no hint of sweetness to this
stuff at all.
<P>I think I will leave the rinds out next time to see what happens. Ask
me in June how the stuff turned out. Happy brewing <BR>Raj <BR>Calgary,
Alberta