Girlfriend wanted wine so I brought up a spare fermenter from my other house, giving lemon wine a shot. This will be my first proper wine (that I won’t be immediately turning into brandy) Glad to be back at it after the hectic holidays. I want to make an orange brandy next, but after slicing 50 lemons by hand (I don’t own a mandolin) I think I need a short break from slicing citrus.
Second this. Also, what did you do for fermentables? I may be wrong, but I don’t think lemons alone would have enough. I’m curious how it works for you. If it doesn’t then you may try fermenting separately and doing a reduction with the lemon slices to add after fermentation. That would make it easier to dial in your flavor as well.
16 pounds of sugar and an asinine amount of fermentation nutrients lol