sugar water
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gus
sugar water
looking at the hooch recipes, would this work, gallon of water, sugar added to the spec gravity you want, say 5%, teaspoon of yeast, ferment out, then add lemons to taste, and prime and bottle? also could you use this process to brew a beer kit, brew out to 5%, then add the kit and kilo of sugar and yeast, kit at 4% would this then become 9%,spose the same for wine kits maybe? just a thought.
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Chicken Dipper
Re: sugar water
Hi Gus
In theory yes to the hooch, although it would be better flavour wise to ferment the juice from the start. I'm sure there are lots of other reasons why it's better but can't think right now, been to watch Sarries beat London Welsh am a bit bleery eyed! It's a long way round, just boil up your lemons, dissolve your sugar, add yeast nutrient and water to volume and chuck your yeast in!
As far as a beer kit goes, you would be fermenting it twice? Why bother, just add sugar to the gravity you want and ferment away mate.
In theory yes to the hooch, although it would be better flavour wise to ferment the juice from the start. I'm sure there are lots of other reasons why it's better but can't think right now, been to watch Sarries beat London Welsh am a bit bleery eyed! It's a long way round, just boil up your lemons, dissolve your sugar, add yeast nutrient and water to volume and chuck your yeast in!
As far as a beer kit goes, you would be fermenting it twice? Why bother, just add sugar to the gravity you want and ferment away mate.
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Geezah
Re: sugar water
why aim for manic ABV's anyway?
If you need 20-30 units a day your best bet is cheap vodka
If you need 20-30 units a day your best bet is cheap vodka
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rootsbrew
Re: sugar water
One reason to not add the lemon at the start is that fermentation can cause loss for flavour. Also, it's quite hard to judge acidity when there's so much sugar in solution.
A good way to achieve maximum lemoniness is to wait till the main bubbling has settled, then add the lemon. Not sure how many the recipe calls for but by zesting the lemons into a saucepan and warming the shavings with the strained juice, you will acheive better release of aroma/flavour. Allow the zesty mixture to condition for at least a week before bottling.
A good way to achieve maximum lemoniness is to wait till the main bubbling has settled, then add the lemon. Not sure how many the recipe calls for but by zesting the lemons into a saucepan and warming the shavings with the strained juice, you will acheive better release of aroma/flavour. Allow the zesty mixture to condition for at least a week before bottling.