On Feb 3, 8:46 pm, Adam Preble <adamDOTprebleATgmail.com> wrote:
> A year+ ago, I tried to make lemon wine from basically lemonade, I am
> certain it was too acidic, and fermentation refused to start. I don't
> think preservatives were a problem. The groups consensus was something
> like lemon juice--or even lemon aid--would have to be cut by something
> else.
>
> I thought about this again after playing around with lemongrass for
> cooking. Could I get a refreshing wine from something like this?
>
> (for ~1 gallon)
>
> 1/2 gallon juice from Welch's white grape juice concentrate
> 1/2 gallon lemonade from concentrate w/o preservatives
> 3 sprigs of lemongrass, finely cut (food processor)
> 3 tbsp fresh ginger, finely cut (food processor)
>
> I wonder if cutting a lemonade in half would reduce the acid enough to make
> this viable. A somewhat related question would be what I can do to cut the
> acidity of lemons in general.
>
> Alternate ingredients I assume would be leaves: lemon leaves or lemongrass
> leaves; or perhaps other things with a lemon flavor; or a pile of lemon
> zest.

A recipe I have in a book is (for 4.5 litres):
500 ml Lemon Juice avoiding white pith
200 gm raisins or sultana
1 kg sugar
yeast, nutrients, vitamin B1, pectin enzyme
water to 4.5 litres

Strain lemon juice
dissolve sugar
Ferment for 3 to 4 days, strain off raisins and continue fermentation.