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Why the sour face?
(lemmy.world)
Girlfriend wanted wine so I brought up a spare fermenter from my other house, giving lemon wine a shot. This will be my first proper wine (that I won’t be immediately turning into brandy) Glad to be back at it after the hectic holidays. I want to make an orange brandy next, but after slicing 50 lemons by hand (I don’t own a mandolin) I think I need a short break from slicing citrus.
Good luck! Did a batch of that once and don’t think I’ll ever do it again. Keep an eye on your PH, most yeast has a hard time going in something that acidic.
Indeed, I had a stall once in a melomel with just a few lemons in secondary. Not a big deal since it was secondary, and residual sweetness counterbalanced the tartness nicely. Got really quickly really clean though.
I would say using just the skins for flavor is much more feasible. Also I quarter citrus, slicing them like this is just asking for lots of mush at cost of laborous slicing.
Can confirm. Especially after boiling there is a stupid amount of mush. Last I looked at the fermenter it seems to be starting up alright! Guess we’ll find out in a few days though lol