Lemon Curd??

CiderBoy · Post by **CiderBoy** » Mon May 30, 2011 4:29 pm

My wife was making some jam and ran out of jars so we went off to Sainsbury's and bought half a dozen jars of their cheapest lemon curd (22 pence per jar).

My wife was just going to throw all of the contents away but I decided to see if I could make anything drinkable with it.

So far I've mixed it with some water & boiled it for 5 mins. I then let it cool and added some pectic enzyme.

I'm planning on leaving it for a few days before adding some sugar to take it to around 1090, adding some yeast & crossing my fingers.

Does anyone think this'll work or am I just wasting my time?

Shadowknight · Post by **Shadowknight** » Mon May 30, 2011 4:53 pm

At worse you've only wasted a yeast sachet.

I can't begin to imagine what it would taste like though.

second2none · Post by **second2none** » Mon May 30, 2011 5:00 pm

This sounds like a good experiment with lots of potential

I did something like this, but using marmalade.
You will find there is a gelling agent in it which in mine took along time to settle and even when the brew looked clear after a few weeks
there were big blobs of gunk in the bottom of my bottles.

So my advice to you would be to rack it several times and maybe even fin it even if it look clear enough.

Im the past I have used Mince pie filling (the xmas type) and that made a wonderful christmasy drink,
So good luck and please post your results either way it goes!

EoinMag · Post by **EoinMag** » Mon May 30, 2011 5:23 pm

Hmmm fermented eggs......not something I'd like to be around. That said, fakey supermarket curd, hopefully is not a proper curd, for your and your wifes nose' sake.

oldbloke · Post by **oldbloke** » Tue May 31, 2011 12:34 am

Answers.com:
Can you make wine out of lemon curd?
No.

Good luck!
Should have sent the LC to me, I've had snarfed it up on a loaf or two in no time flat.

second2none · Post by **second2none** » Tue May 31, 2011 1:04 am

Sorry I didnt realise that lemon C was essentially scrambled eggs with lemon.

BUT AFTER A LITTLE RESEARCH I FOUND ...
That the eggs will be pasterized
So just think....
http://en.wikipedia.org/wiki/Advocaat
or maybe
http://en.wikipedia.org/wiki/Eggnog

If they can do it you can dam well do it (especially with our help) urs will be just a little more lemony!! Dont loose faith with it!

boingy · Post by **boingy** » Tue May 31, 2011 10:45 am

Rather than go the Advocaat route I suggest you just tip it straight into the toilet and cut out the middle man. Your stomach will thank you for it...

Gordonmull · Post by **Gordonmull** » Wed Jun 01, 2011 12:42 am

Now thats an interesting one! Let us know how you get on, I love a bit of blue sky brewing.

EoinMag · Post by **EoinMag** » Wed Jun 01, 2011 4:07 am

second2none wrote:Sorry I didnt realise that lemon C was essentially scrambled eggs with lemon.

BUT AFTER A LITTLE RESEARCH I FOUND ...
That the eggs will be pasterized
So just think....
http://en.wikipedia.org/wiki/Advocaat
or maybe
http://en.wikipedia.org/wiki/Eggnog

If they can do it you can dam well do it (especially with our help) urs will be just a little more lemony!! Dont loose faith with it!

Custard moreso, I think the danger of attempting this in a domestic situation is high, it might be good for a weight loss plan though.

CiderBoy · Post by **CiderBoy** » Fri Jun 17, 2011 5:44 pm

Well - somethings happening

I ended up leaving it for about 5 days before I could do anything else with it and then I added about a pound of sugar, chucked in the yeast, added an airlock and waited.

It took about another week before I started to hear the airlock plopping and it's been going slowly but steadily since then (I've got a feeling I didn't boil it for long enough).

Curiosity got the better of me today so I decided to have a sample.

It's still quite sweet and lemony but there's definitely some alcohol forming.

Stand by for the next update...

second2none · Post by **second2none** » Fri Jun 17, 2011 8:44 pm

Thanks for the update all the signs are looking good!
haha i really hope this works for you!
and remember im always here for you if you want a shoulder to cry on as were pouring it down the drain

CiderBoy · Post by **CiderBoy** » Thu Aug 04, 2011 7:54 pm

Another 6 weeks or so and it seems to have stopped fermenting.

I racked it tonight and had another sample - it's a bit like a slightly watered down Hoopers Hooch but somewhat stronger. Unbelievably I think it'll end up drinkable

It's a bit cloudy still but I think it stands a chance of clearing in the next month or so - fingers crossed.

second2none · Post by **second2none** » Thu Aug 04, 2011 9:08 pm

HAHAHAHAA THATS AMAZING! I was only thinking this evening I wonder how you were going on!
6 weeks to ferment thats a lot of waiting! hehe

did you add suagr up to 1.090og if so ur looking at it being 12% hehe thats one hell of a hooch

Maybe add some gelatin to clear it up a little

Gordonmull · Post by **Gordonmull** » Wed Aug 17, 2011 1:23 am

Good to hear it worked out! Fantastic! Lemon curd wine.

22p a jar? Giving this a go over the winter months I think.

scratch · Post by **scratch** » Thu Aug 25, 2011 12:45 am

Any update on how this turned out? I'd be interested in trying it out, is it dry/sweet etc?

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