Yield: One Gallon US
Beginning SG/PA: Not Provided

1 Tablespoon instant coffee
1.25 kg sugar
2 lemons
Yeast Nutrient
Wine yeast
4.5 litres of water


  1. Peel lemons thinly, avoiding the pith.
  2. Add the peel and instant coffee to 3.5 liters of water and boil for 30 minutes.
  3. Add the sugar and mix until dissolved.
  4. Allow to cool.
  5. Once cooled, strain the liquid into the primary fermentor.
  6. Add the yeast, yeast nutrient and the juice of the peeled lemons.
  7. Cover and allow to ferment for up to a week.
  8. Rack the must to a carboy and top up with cooled boiled water.
  9. Allow it to ferment out and clear.
  10. Then bottle.