Hard Lemonade Recipe

With citrus season well upon us, now is the perfect time to brew up a batch of Hard Lemonade to enjoy in the warmer months. If you’re lucky enough to own a lemon tree or two (or know someone who does) then this will put your excess lemon glut to good use. Recipe will yield approximately 22L of semi-sweet Hard Lemonade at about 4.5% strength.

EQUIPMENT

• 23L+ Fermenter + accessories (airlock, grommet, stick-on thermometer)
• Sanitiser of choice
• 5L capacity pot
• Strainer
• Paddle
• Enough bottles for 22L or keg

INGREDIENTS

• 20 lemons
• 2kg of dextrose
• 500g lactose
• 1x sachet of yeast nutrient
• 1x sachet of either Lalvin EC-1118 or Mangrove Jack’s Cider Yeast M02 or SafCider AB-1
• Carbonation drops

RECIPE

1. Sterilise your fermenter + accessories, strainer & paddle with steriliser of choice & set aside.
2. Wash lemons well, slice with skin on & remove seeds.
3. In the pot, heat 5L of water & add in lemons, dextrose & lactose. Simmer for 20-30 minutes.
4. Pour hot mixture through strainer into your fermenter. Add enough cold water to reach 22L mark.
5. Add yeast nutrient and stir thoroughly.
6. Once temperature of liquid is 30 deg Celsius and below pitch yeast & stir well to combine.
7. Fit the airlock to the fermenter lid & close tightly.
8. Allow to ferment for 72 hours or until bubbling has ceased.
9. Bottle using carbonation drops. Follow pack instructions for dosage.
10. Allow these to sit for 2-3 weeks to allow for carbonation to occur & flavours to mature.