many questions about the amount of sugar and yeast. I think if you use 1 liter of water, than take 250 grams of sugar and not more than a teaspoon of yeast. Breadyeast works fine. This will give about 12% of alcohol. Myself i would take a litle more sugar, like 300 grams, so there will be some sugar left after fermentation. This makes it a litle sweeter. After fermentation let it rest for a week on a cold place (frig) to let the yeast drop to the bottom. Take out the clear whine into a new pot leaving the yeast behind. Repeat this step until the wine is crystal clear. I love your video. You show us a simple way to make this wine. Thank you very much👍😘
I tried this recipe last week using limes. one kg sugar was way to much, after three days of no visible fermentation i added another liter of water, and new yeast starter, three days after that i had a passable lime hootch. after six day's i have a fairly nice 12-16% proof lime hootch which is drinkable as is. it's pretty sweet though so it's good if you like alchopops. just racked it into a carboy to see what a month of that does to the flavor. after a week with out use of an airlock the lime wine is still good, so if your after a cheap alcoholic drink with no special equipment, no airlocks, or carboy's this works. I brewed mine in three one litter fizzy drink bottles and stained them through and old net curtain and a sieve. i used more net curtains and a rubber band to top the bottles and put the caps back on only slightly screwing them in place. worked great.
Making wine for almost 10 years at home from many different things, all kinds of berries, bannanas and so on. Seeing so many things wrong here. First you should never put yeast into hot water. More than 30 degrees of celcius kills the yeast, at least wine yeast, dont use kind so maybe its ok.... Second thing, havent tried myself but wine with lemons as base. I dont know, It will be very sour. Lemons can be used in many recipes (similary as Grapefruit to get aftertaste) but in small amounts not as base of wine. Third thing, after fermentation starts, bottle should be closed shut, so air cant get into bottle only gets out, fermentation tubes are for that. If wine gets air, you will get vinegar not wine. And rarely wine gets fermented so fast, it ussualy takes 3 weeks - month. only once in my "carrer" it was done in week, when making wine from grapes, with good temperature and very good conditions for fermentation. My guess wold be that with this recipe you get sweet, sour drink, for a hot day to cool of. With maybe few degrees of alcohol, definately not wine.
that water wasnt boiling anymore and i assume wouldve cooled down to around 80degrees F after pouring all the sugar in and stirring it until it dissolves. there is lots of different yeasts u can get now that can finish easily in a week and the way they sealed it is probably the next best thing to an airlock...not to mention did u even look at the background? its looks like extraordinary conditions for something to ferment...also with that sugar to lemon water ratio it would definately be more then a few 'degrees' of alcohol. maybe u should stop being so stupid before being so critical of the video and apply some common sense to what you type before you press enter. u just come off as an ignorant snob
Polar Bear regardless, he made some good point, for anyone who doesn't know a thing about fermentation, he would put the yeast directly in the hot water and he would end up with the sweet, sour and yeasty drink, with no alcohol content at all. Yes, he was a bit of a snob, but if enything, he gave them informations on how to improve.
---Help Requested--- I brewed Cranberry wine about a month ago with ' real' brand cranberry juice and regular yeast. Brewed it in dark atmosphere with proper airlock facility, after a week i filtered the yeast out of the brew via muslin cloth. For few days i still saw bubbles rising from the bottom in my brew, it's been a month now and i haven't consumed even a sip of it. Today i saw some kind of weird thing at the bottom like you get layer on milk (can't explain in words) i took a sip and it kinda tastes harder than before. Is it just aging or has the brew been ruined, now i wanna consume the wine but don't know whether it'll get me into hospital or high???
If it tasted acidic, it might have turned into vinegar... But if it's just hard, then keep the wine in closed container for a few days without disturbing and what's left at the bottom will be yeast... Then just slowly pour the wine in another jar slowly (or use a siphon) and discard the residues, do it two times for clarity and your wine's ready!!
Sometimes, or, frequently, airlock bubbling stopping DOES NOT mean that fermentation is over, you could measure It with refractometer, hydrometer and etc. It takes, generally, 10 to 15 days before The proccess is over, but could take more, If temperature is too low ir lower than 10-15 celsius. FYI I make wine with Just 2 bottles and a hose emerged in small bottle with water so the CO2 is expelled but Air doesnt enter the fermenting bottle bottle.
Sorry to break it to you but that video showed the worst way to make lemon wine. you need to ferment the lemons for seven days then you make the yeast mix then you mix the yeast mix with the lemon must then make it go through secondary fermentation to let the yeast poop out alcohol and release carbon dioxide then put it into another container and then let it age for a week at minimum and a couple months max. After all these steps you can put it into a bottle and drink it.
a lemon gives odour or zest, sugar & yeast gives alcohol after fermentation but the method leak of time at least 20 day & must put out of light & warm place & gas lock or ballon on jar neck. you must see many videos about this process happy drink.
Useless because no qty of the ingredients shown. How can some one make good Wine/ beer without exact qty and temperature which makes excellent or worst. So wheneve you upload you have to provide all necessary data. Thanks
I looked into it and there were a few dodgy looking sites that lead to what i assume is his e book if theres a better place to get it it might be worth a read but from googling is smelled hairy
many questions about the amount of sugar and yeast. I think if you use 1 liter of water, than take 250 grams of sugar and not more than a teaspoon of yeast. Breadyeast works fine. This will give about 12% of alcohol. Myself i would take a litle more sugar, like 300 grams, so there will be some sugar left after fermentation. This makes it a litle sweeter. After fermentation let it rest for a week on a cold place (frig) to let the yeast drop to the bottom. Take out the clear whine into a new pot leaving the yeast behind. Repeat this step until the wine is crystal clear. I love your video. You show us a simple way to make this wine. Thank you very much👍😘
I tried this recipe last week using limes. one kg sugar was way to much, after three days of no visible fermentation i added another liter of water, and new yeast starter, three days after that i had a passable lime hootch. after six day's i have a fairly nice 12-16% proof lime hootch which is drinkable as is. it's pretty sweet though so it's good if you like alchopops. just racked it into a carboy to see what a month of that does to the flavor. after a week with out use of an airlock the lime wine is still good, so if your after a cheap alcoholic drink with no special equipment, no airlocks, or carboy's this works.
I brewed mine in three one litter fizzy drink bottles and stained them through and old net curtain and a sieve. i used more net curtains and a rubber band to top the bottles and put the caps back on only slightly screwing them in place. worked great.
Making wine for almost 10 years at home from many different things, all kinds of berries, bannanas and so on. Seeing so many things wrong here. First you should never put yeast into hot water. More than 30 degrees of celcius kills the yeast, at least wine yeast, dont use kind so maybe its ok....
Second thing, havent tried myself but wine with lemons as base. I dont know, It will be very sour. Lemons can be used in many recipes (similary as Grapefruit to get aftertaste) but in small amounts not as base of wine.
Third thing, after fermentation starts, bottle should be closed shut, so air cant get into bottle only gets out, fermentation tubes are for that. If wine gets air, you will get vinegar not wine.
And rarely wine gets fermented so fast, it ussualy takes 3 weeks - month. only once in my "carrer" it was done in week, when making wine from grapes, with good temperature and very good conditions for fermentation.
My guess wold be that with this recipe you get sweet, sour drink, for a hot day to cool of. With maybe few degrees of alcohol, definately not wine.
I think lemons could be good if the sugar content is properly calculated so there'd be a certain amount of residual sugar after fermentation.
Rokas Jaura hey bro can you please share your recipes on email. Thanks
that water wasnt boiling anymore and i assume wouldve cooled down to around 80degrees F after pouring all the sugar in and stirring it until it dissolves. there is lots of different yeasts u can get now that can finish easily in a week and the way they sealed it is probably the next best thing to an airlock...not to mention did u even look at the background? its looks like extraordinary conditions for something to ferment...also with that sugar to lemon water ratio it would definately be more then a few 'degrees' of alcohol. maybe u should stop being so stupid before being so critical of the video and apply some common sense to what you type before you press enter. u just come off as an ignorant snob
Polar Bear regardless, he made some good point, for anyone who doesn't know a thing about fermentation, he would put the yeast directly in the hot water and he would end up with the sweet, sour and yeasty drink, with no alcohol content at all. Yes, he was a bit of a snob, but if enything, he gave them informations on how to improve.
Rokas Jaura hahahaha
Thank you for this receipe .I will try it soon !I am sûre that is marvellous ! 🙏💗🕯️🌹
I've seen a lot of ways to make lemon wine but I've never seen a way to have already made lemon wine! Great job!
lol😆😆😆😆😆
@@lalwaiwaia I've waited a year for your comment where were you?!😂
@@tomellison5588 😂😂😂😂
what kind of yeast you used? and how much sugar you used? I wait your answer immediately!
To prepare 15 litres of wine how much sugar is needed and how many lemons are needed??
lemon wine is the best try as a source of livelihood
are you making wine or vinegar? because lemon is already sour and then you use cloth to cover it... goodluck!
---Help Requested---
I brewed Cranberry wine about a month ago with ' real' brand cranberry juice and regular yeast. Brewed it in dark atmosphere with proper airlock facility, after a week i filtered the yeast out of the brew via muslin cloth. For few days i still saw bubbles rising from the bottom in my brew, it's been a month now and i haven't consumed even a sip of it. Today i saw some kind of weird thing at the bottom like you get layer on milk (can't explain in words) i took a sip and it kinda tastes harder than before. Is it just aging or has the brew been ruined, now i wanna consume the wine but don't know whether it'll get me into hospital or high???
If it tasted acidic, it might have turned into vinegar...
But if it's just hard, then keep the wine in closed container for a few days without disturbing and what's left at the bottom will be yeast...
Then just slowly pour the wine in another jar slowly (or use a siphon) and discard the residues, do it two times for clarity and your wine's ready!!
Sometimes, or, frequently, airlock bubbling stopping DOES NOT mean that fermentation is over, you could measure It with refractometer, hydrometer and etc. It takes, generally, 10 to 15 days before The proccess is over, but could take more, If temperature is too low ir lower than 10-15 celsius.
FYI I make wine with Just 2 bottles and a hose emerged in small bottle with water so the CO2 is expelled but Air doesnt enter the fermenting bottle bottle.
You taught very well, how to make lemon wine but you didn't teach amount of quality.
How much lemon , sugar and yeast for make it ?
0094779860062
can u tell me what about the expire date .how many days
from the date of make .how many days it will be perfect for drink
after fermentation ,,,easy drink it ??
I always wondered if wine could be made from lemons. You made it look easy so maybe I will give it a try soon. Thank you for your video!
Thank you for watch.
DarqJestor the key important is carbohidrat fruit
Sorry to break it to you but that video showed the worst way to make lemon wine. you need to ferment the lemons for seven days then you make the yeast mix then you mix the yeast mix with the lemon must then make it go through secondary fermentation to let the yeast poop out alcohol and release carbon dioxide then put it into another container and then let it age for a week at minimum and a couple months max. After all these steps you can put it into a bottle and drink it.
If anybodey is intrested in village foods pls check country kitchen. Thankyou
Spy Nakarin i like it and i am going to try this
can you tell me the correct measurement every ingredients?
What is the role of lemon here . It appears actually fermentation of 1 kg. sugar as the main ingredient .
Drink Ginger Ale, try the taste, it is a soft drink (Soda/Pop) :)
www.quora.com/Is-ginger-ale-available-in-India
a lemon gives odour or zest, sugar & yeast gives alcohol after fermentation but the method leak of time at least 20 day & must put out of light & warm place & gas lock or ballon on jar neck. you must see many videos about this process happy drink.
It's a good recipe for lemon vinegar is what it is unless you catch it and seal it right when the yeast is done. The 02 will turn it to vinegar.
If i drink it will i get drunk please reply
How much sugar and yeast take into a pot
Thai studen try to make it (น้องควรดูอุณหภมูตอนใส่ยีสด้วย การเดรนแก็ส ปิดฝาให้สนิท ควรหารายละเอียดจากคลิปอื่นๆด้วยครับ เช่น ginger beer) try it again
what are the proportions of the ingredients you have taken...... although I could see there are 5 lemons, how much sugar is required ??
Can this work with lime
I like to try that lemon wine.
How quantity we take sugar and yeast
Seems a very good idea! I've got excited!
How much quantity does all ingredients need?
How many yeast did you put in a wine of one liter
How old are these kids?
grown enough to make their own drink...quite bright right?
😂😂😂 good parents
There was no exact measurements of any of the indigence as to how to make lemon wine in this video. So will not be trying it.
Useless because no qty of the ingredients shown. How can some one make good Wine/ beer without exact qty and temperature which makes excellent or worst. So wheneve you upload you have to provide all necessary data.
Thanks
I never heard wine makes from lemon. Thanks for your video
sanjoy das Hahaha you're welcome.
Skeeter pee
what kind of yeast do you used in making this beer ..is it bread yeast?
ahsengbong bong breast
Nice but use a ceremic or clay pot insted of steel
do it need to stir daily?
jaira pastoral hi
Naw dont fuck with it till it do
I looked into it and there were a few dodgy looking sites that lead to what i assume is his e book if theres a better place to get it it might be worth a read but from googling is smelled hairy
Is this alcoholic drink?
Wouldn't it have been better to juice the lemons first?
Yes it would be.
what kind of yeast you use? is it okay to use bread yeast?
Yas
alcohol?
I will drink this at school
me 2
Idiot
dear what about the expire date
พี่คนไทยป้ะพี่😂😂 //มีความตกใจ
How to "made" skip this video? 🤣
😂😂😂😂😂😂
you need to ferment the lemons first
Ni
1:59
254,881 view
how much yeast and sugar?
Neal Sayat sugar 1 kg and yeast 1 tbsp
Spy Nakarin i made mistakes...what will happen coz i put 4tblspn.of yeast...then not nice the smell..
I have tried it and it taste bitter
This is a poison drink where is your laboratory checklist aap sidhe yam lok me pahoedj jaingi sawdan jai hind
background music..any one know?
Samsung phone video editor(stock one)....
can i have the ingredients .pls
Once u boilt it, all vit.c gone
I prefer vinegar from lemon
Distill it
i tried this iam just waiting the fermentation oh yaah :)
yeah :)
+Spy Nakarin how to make yeast
Apesode viniga
measurement bro
HOW
โดนครูบังคับแน่ใช่ไหม555
Yeast matlb
mero Lund
you need a airllock i guess
benchmstr wrong the airlock is to not just let air out but to not let air in that is very important.
Boring music ! Too loud !
Jack message I love youhat
مرحبا
Don't make fools
very english
Is it okay to use an active yeast?