I'd love to see your recipes for that, especially the tea! Sounds delicious 😋

That is similar to kombucha. No airlock you`d have kombucha.

what about your wife?

Holy Smokes!!! Sounds good. Do you have a recipe?

@@enviosinterdimencionales8612 you've officially won the most awkward and uncomforting question on youtube comments section today! great job 😕

So, how did this turn out?

He should have fermented in a bucket so it can be stirred. This is really a mistake a beginner would make.

Yes, I agree with you. Without adding the zest of any fruit, you won't get 100% of it's flavour. All flavours reside in the skins. The pulp contains little bit of flavour and the rest are sugars.

Normally for white wines and fruit wines I make them to drink young so you can take advantage of the fruity aromas. The lemon wine is a little one dimensional when young but refreshing. If it were so acidic that it were actually sour I would add a little sugar. At 3.28 where I finished, or was not sour but was a little thin. Mouth feel will generally increase over time until the wine eventually oxidizes. Fruity aromas will generally decrease, which can reveal more complex aromas in some wines but in other wines, there is nothing hidden under the fruity aromas. With the lemon wine is so cheap and the lemon smell is so stable that it makes sense to make a little extra to age. The lemon sticks around but eventually becomes more of a light citrus like a young Riesling can have. The mouth feel climbs up more like a traditional white wine. If you do intend to age the wine, I would recommend making sure you have a source of tannin whether from the fruit or in powdered form. It can act as a nice binding agent for lots of desirable things that would otherwise fall out of the wine. It is also a key building block for mouth feel.

Just remembered I didn't add tannin to my wine based on your comment about the peptic enzymes binding with it. My original gravity was 1.072 and my pH was 3.2 (using only 2.5 bottles of lemon juice). I'll add the tannin and some additional nutrients today but, so far, primary fermentation is going great!

It is not going to make much of a difference, but potassium metabisulfite is the standard. Potassium metabisulfite will leave a bit residual potassium and sodium metabisulfite will leave a bit of residual sodium. Both can theoretically make the wine taste salty but it would have to be in such high amounts that is unlikely to occur. When working with wine from grapes, potassium will bind with tartaric acid and fall out as potassium bitartrate. Sodium is more likely to stay in solution and carry through to the bottle.

@@TheHomeWinemakingChannel Thanks

CO2 will stay dissolved in the wine especially after corking a little pressure can build up without popping and it is somewhat sealed. Stirring will allow that CO2 to bubble out like shaking a soda. If you don’t mind a little sparkling effect you don’t have to degass but in some wines it is probably not desirable. As for stirring and O2 it may be that the exposure to O2 from stirring is a relatively limited exposure. You more want to avoid leaving the bubbler off or letting it dry out creating a prolonged exposure. The benefit of degassing may be worth the small O2 exposure. Also if you degass in the carboy as he shows in some other videos the degassing probably creates a slight CO2 atmosphere in the carboy further limiting O2 exposure.

Pure lemon juice is going to be pretty acidic at a pH of about 2.0. You are going to want to get it up to about 3.0 to get the fermentation started. If you are going to stick with Winemaking, definitely get a pH meter. It is probably the most important single instrument for a winemaker. Anyways. You can see where your juice stands and add water or potassium bicarbonate to adjust accordingly. If you use the bicarbonate method it will be more lemony but that might not be ideal... Too much lemon might over power the wine.

Did you add the pectic enzyme to the juice that you set aside? If you give it a good dose of pectic enzyme and store in the fridge it should drop out much of the haze. It is tricky because the enzymes work much better at warmer temps but you don't want to store a juice warm. You can try to fine it with bentonite. I would try to get it a little more clear before adding to the wine but don't get too worried about it... It should clear up in wine form a little easier since the specific gravity is so much lower... If it doesn't, call it a hard cider.

The Home Winemaking Channel juice is in the freezer. Ill put it in the fridge and add the enzyme, then in a week run it through a filter, then let it settle a few more days, then rack off the top more clear juice. The next question is, Should I rack off the wine, add juice with Sorbate in a carboy and let it settle another week, or just go straight to bottle? Maybe I’ll see how it looks. 🧐

Cost, alcohol content, acidity are important factors there

I’d aggressively shake to degass and start your yeast in a quart of sugar juice for a couple days dump in with nutrient. It should take off

You will likely want to back sweeten the wine to balance out the tartness of the acids from the lemon. If you dig back through my videos, I have a video on how to back sweeten and also have an article on my website Smart Winemaking.

I've made this recipe using lemons from my backyard tree. I used about 40 lemons and the peels of about half of those. I zested and left the peels in just during the 8hrs of pectic enzyme time and pulled them out for the rest of the ferment. The biggest challenge I've had is getting TOO much rind/ lemon pith (the white part just under the outer skin) into the wine. This left the wine with a pectic haze (even after using the enzymes) and a slight bitter flavor. I'm on my second batch now. This time I used a cheese grater on the peels and ran the must through cheese cloth twice to remove as much pulp/pith as possible. Hoping this turns out better!

@@phaylon you might consider covering the lemon peels in sugar and allowing the sugar to pull the oils out of the peel for about 15 minutes then use the lemon oil infused sugar without the solids.

The problem with that is EC-1118 can ferment up to 18% or so. But, maybe that's what you're looking for.

Nothing really. If you want to drink it young, just sweeten to taste, then bottle it. If it doesnt clear up naturally within the first couple months you can use a fining agent to speed up the process

Sure you can do that. It will be a little less approachable and may need a little more time before it is ready to drink but otherwise it will be fine.

@@TheHomeWinemakingChannel hi there so I was making a white wine from fresh grapes and it turned brown during my primary fermentation stage i know this is from oxidation but can it recover from that?? Have you had this happen

It would be rare for a wine to oxidize to the point of browning if the fermentation is active. Yeast is very efficient at scavenging oxygen. Did the fermentation struggle to start? Did you press the grapes before fermenting? A white wine will turn brown/orange thanks to the seeds if it allowed to ferment on the skins. Occasionally a white wine maker will intentionally brown the juice immediately before fermentation, then allow the fermentation which is reductive to un-brown the wine. By doing this, most oxygen reactive compounds have already reacted, requiring less effort to prevent oxidation later on. In the finger lakes this is done with Riesling on rare occasions.

@@TheHomeWinemakingChannel thanks for the reply ya so we crushed and then pressed them then I added my potassium metabisulfate to it 1 tablet per gallon and it looked like it started to clear up I then added the yeast it took off but then turned brown

Do you know what the pH is of the wine/juice? If the pH is a little high it would be a lot more likely to brown like that. I try to adjust my whites to about 3.1-3.2 before the start of fermentation .

Sorry for the spelling mistakes Where did you get the grape vines from

100% lemon juice from concentrate. The stuff that most grocery stores carry in 1 quart bottles.

You could do that. Honey is usually a good bit more acidic than table sugar, so you will probably want to add a little less lemon juice.

@@TheHomeWinemakingChannel Okay awesome! Thanks a bunch, I cant wait to try it

Also, you will have to pasteurize the honey, there are natural bacteria in raw honey that although healthy for your GI tract, could have unintended negative consequences for your wine! 🤮

@@beescheeseandwineplease889 that's definitely not true. I make Mead regularly and never do.

You can leave it be if it doesn't taste like it needs acid. 3.7 is within the range of a wine. You are more likely to oxidize at 3.7 vs 3.3 though, so keep that in mind. You will need a heavier dose of sulfite and will not want to age beyond about 5 years.

If you are talking Celsius, then yes. With some yeast strains it is possible. It is about the lower limit though. In most cases the yeast will become very stressed at 10°C and create hydrogen sulfide (rotten egg smell).

One has potassium and the other sodium. Same uses and results.

The alcohol provides a bit of sweetness, and the acids will become more gentle over time. A dry lemon after a couple years can have a similar perception of acidity to a dry riesling. So certainly crisp and lively buy not overly tart. If you are not into dry whites though you can definitely back sweeten it to your liking.

If it is still fermenting, let it keep going and churn it up once a day. Your hydrometer will read below 0% ABV when it is is complete but that is not the actual ABV. If it stalls it is likely too low of pH which can be solved with potassium bicarbonate or too cold of fermentation temp.

@@TheHomeWinemakingChannel Oh my god, thank you for responding, i wasn't expecting you to respond. The acidity isn't anything below 6 as i used fresh ripe Meyer Lemons which are barely that puckery as Eureka Lemons are, Temp can be an issue, but it's still 16°C at night and 26°C at day which is optimum. Shall I add a Yeast energizer or add more yeast as my ferment is pretty sweet already?

Most concentrated lemon juice does come with sorbate to inhibit spoilage but you are diluting the juice (using about 1 pint to make a gallon or 6 pints of the juice to make 6 gallons and if you are using a yeast starter or (as in the original recipe, the slurry from a previous batch of wine) then the amount of sorbate in the must is small enough to be overcome by a large enough colony of viable yeast.

@@kb2vca Thank you 👍🏻

I would assume US. Here in North America, any Imperial containers would be antiques.

Indeed. He's in the States. Probably has never even heard of an Imperial gallon.

The keg is 304 stainless steel.

Increase the amount of sugar you add

You can get them at any brew shop, or I added a link in the video description to buy online.

@@TheHomeWinemakingChannel ok ill b looking forward to it

@@TheHomeWinemakingChannel ihave some roots soaking at the moment to make a root toxic wine

You can try with lime. I have made it in the past with two lemon juices and a lime juice. It is similar in taste to limoncello but only about 10% alcohol, vs around 30% for limoncello.

@@TheHomeWinemakingChannel Thanks! I'm apparently allergic to lemon :-( so using lime in its place for everything. Is it the yeast making the difference? I usually make wine with D-47 or 71B, both of which give me a much higher ABV. My cherry wine (made from juice) is usually around 18% ABV and my grapefruit around 16%. I also did pineapple but that came out tasting like a chardonnay, which I do not particularly like; I think that ABV was around 15%.

Definitely helps

Where can i find this at? I just found this video and that was my comment that i was concerned with. It would probably help me with my wine as well. Thank you

Do you have it above 70 degrees? I have my jugs of concord grape fermenting on the furnace vents. They're producing a lot. This video is way too much work to make wine.

Sulfite (SO2) and Sorbate (Sorbic Acid) are both naturally occurring. Sulfite will be in the wine whether you add it or not. Yeast naturally produces SO2 as a biproduct and can additionally produce SO2 as hydrogen sulfide (another biproduct) reacts with oxygen. Some strains found in the wild can produce up to 100ppm in a normal fermentation. The reality, whether you add it or rely on natural sources is that it readily oxidizes and also binds with things like acetaldehyde so it is mostly gone if you don't add more. If you make wine with enough tannin or acid, the need for sulfite is very low. If sulfite levels are too low, and the wine is aged beyond about a year you will begin to see measurable amounts of oxidative biproducts like acetaldehyde, ethyl acetate, and/or isoamyle acetate. From a toxicity perspective, I would rank them worse than sulfur dioxide and more likely to produce a headache. Acetaldehyde is one of those polarizing components where some people enjoy the nutty taste but to many it is a big flaw in the wine. For a country wine, of course you have a lot of freedom to do things that otherwise might not universally acceptable. I would certainly make a sulfite free wine if I had a low enough pH and don't use Sorbate unless there is residual sugar. The reality with most wines. especially with grapes is that they are at huge risk of volatile acidity without maintaining a minimum level of sulfur dioxide.