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Requested Recipe:


"Would you have a recipe for Lemon Wine?" Raymond Laney


Lemons are very acidic and therefore require a great deal of dilution to make a palatable wine. Unfortunately, this very dilution strips the finished wine of both body and character. To overcome this weakness, one must either add a body-building ingredient to the wine or make a thinner wine that tastes like lemon. The first recipe below adds the body. The next two recipes simply add the taste.

Lemon Wine (1)

Boil water and dissolve sugar in it. Grate the zest from 3 lemons into primary. Juice all lemons and add juice to primary. Add grape juice to primary and add sugar water. Cover primary and set aside to cool to room temperature. Add tannin, yeast nutrient and pectic enzyme. After 12 hours, add yeast. Ferment until specific gravity drops to 1.020 (about 8 days). Rack into secondary, top up if required and fit airlock. In 4-6 weeks, check specific gravity. Rack when S.G. is 1.000. Top up and refit airlock. Age 6 months, checking water in airlock periodically. Rack into bottles and age additional 6 months before tasting. [Author's own recipe]

Lemon Wine (2)

Put water on to boil and dissolve sugar in it. Meanwhile, grate the zest of 3 lemons and peel the lemons. Remove all white pith from lemons and break lemons into segments. Place segments and zest in nylon straining bag, tie bag closed and place it in primary. Mash the segments and add boiling water to primary. Cover until cooled to room temperature. Add tannin, yeast nutrient and pectic enzyme. Twenty-four hours later add yeast. Squeeze bag daily to release juice for 8 days. Drain bag and allow to ferment 3 more days. Rack into secondary, top up if required, and fit airlock. Rack in 3 weeks and again 3 weeks later. When wine had fermented to dryness, taste. If too dry, stabilize and sweeten to taste. After 10 days, rack into bottles. Age 6-12 months. [Adapted from Terry Garey's "The Joy of Home Winemaking"]

Lemon Wine (3)

Grate the zest of 1 lemon into primary. Add juice of lemons, sugar, water, tannin, and yeast nutrient. Stir well to dissolve sugar. Wait 12 hours and add yeast. Ferment 2 days and strain into secondary, top up if required, and fit airlock. Rack every 30 days until specific gravity reaches 1.000. Stabilize, wait 10 days, and rack into bottles. Age 1 year. [Adapted from Leo Zanelli's "Home Winemaking from A to Z"]

My thanks to Raymond Laney for the request

This page was updated on September 28th, 1999

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