The earliest written evidence of lemonade has been found in Egypt, around AD 1000. Fast foward to 1676, a company known as Compagnie de Limonadiers was founded in Paris where vendors would roam the streets serving the lemonade from tanks on their backs.
3L of fresh pressed lemon juice, strained. (Meyer lemons recommended)
Zest of 10 Lemons
50g grated ginger
500g lactose (vary to taste)
5g yeast nutrient
Cider yeast sachet
1. Add dextrose, lemon juice, zest, ginger and lactose to 5 litres of hot water and simmer for 25 minutes.
2. Pour 10 litres of cold water into your fermenter then pour in the hot mixture through a sieve or straining bag.
3. Stir and top up with cold water to make 23 litres. Add yeast and nutrient when temperature is around 25°C.
4. Fit fermenter lid and airlock.
5. After 1 week check gravity using hydrometer, once gravity is stable for 2 consecutive days bottle using 2 tsp sugar per 750ml bottle. Let the bottles condition in a cool, dark position for at least a couple of weeks.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.