Making my 2025 Lemon Wine

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Totally prepared for the deep freeze. Got 10 pounds of pork shoulder to grind up for tamales, more pizza dough proofing, boats to work on in the shop, and now Lemon wine to ferment.

First I scrub the very ripe, plump, Meyer Lemons. Our Citrus gets a little black something on it during the wet season, comes right off, but I'm not going to Zest a dirty Lemon.



Nice and yellow now. So after cleaning up all the water drips from the Lemon bath I get a new dish rag out then setup for Zesting & Squeezing.




I've started Zesting the Lemons here, I zest them all before juicing.



While this is going on 1-1/2 gallons of Distilled water is warming on the stove with 9 pounds of sugar mixed in.



The Juicer we bought really gets all the seeds out catching them for easy cleaning. I put all the fruit hulls in the freezer in a Bucket till the garbage runs.



I have the Syrup added along with all the Zest & Lemon Juice.



I have not made Lemon Wine without the Tea but like the English Breakfast Tea the best in my wine.



Chopping a box or two of Golden Raisins is kinda a pain as they stick to everything but again I like the quality of fermentation I get using them. As far as eating fresh when they taste as good as they do they must contribute to the overall wine taste in a positive way.

 

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Dropped in the essentials before the Campden Tablets.



Here the Must is ready to move to the Fermentation area till tomorrow evening when I pitch the yeast.

 

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Here is a link to the Owari Satsuma that I made 10 days ago. I will blend both of these wines together before bottling. Makes a outstanding summer drink.