Hard Lemonade (Alcoholic Lemonade)

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
2kg dextrose
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.