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Start Date: 9th December 2006
| 6 cups | water (boiled) |
| 1.70 kg | white sugar |
| 0.30 kg | glucose |
| 4 (small) | lemons zested |
| 1.5 litres | lemon juice |
| 2 tsp | Dried Lalvin EC118 Wine yeast (old) |
| 2 tsp | yeast nutrient |
Another variation on our previous lemonades.
I'd be using pure sugar however, we didn't quite have enough. We added some ice blocks in the end to get the temperature down to 32'C due to the fact that it was about 31'C ambient.
2006-12-20 The yeast has finally over-come the acidity and fermentation has actually started. Gas is being released every few minutes rather than just a few times a day. The guy in the brewery store suggested that next time we grow the yeast in some sugar water for a few days and pitch it in that way. This should encourage fermentation to start much sooner.
| Date | SG | % Alcohol |
|---|---|---|
| 2006-12-09 | 1.044 | 0.00 |
| 2006-12-17 | 1.044 | 0.00 |
| 2006-12-23 | 1.042 | 0.28 |
| 2007-01-13 | 1.020 | 3.36 |
2006-12-17 Took a SG reading (it might even have been 1.045 but the temperature was lower) and tried the brew. It's a little cloudy and still too sweet but getting there.
2007-01-18 Two weeks holiday still didn't get it down far enough, so we left it for one more week. Unfortunately that final week was very very hot and somehow mold grew on the brew. Had to toss the lot!
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