Lemon Wine (Skeeter Pee) Base - Beer Recipe - Brewer's Friend

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Lemon Wine (Skeeter Pee) Base

204 calories 9.7 g 12 oz
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Beer Stats
Method: Extract
Style: Other Specialty Cider or Perry
Boil Time: 0 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 204 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Monday January 16th 2017
1.064
1.000
8.4%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Cane Sugar8 lb Cane Sugar 46 0 100%
8 lbs / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.16 g | 20.6 qt) 4.41 17.6  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 5.75 g | 23 qt) 5 20  
Boil off losses    
Post boil volume 5.75 23  
Going into fermentor 5.75 23  
Total: 4.41 17.6
Equipment Profile Used: System Default
 
Notes

Yeast: Premier Blanc Red Star (Yellow Pack)

Based off of:
http://skeeterpee.com/recipe

Mix sugar, 1 gallon water, splash of lemon juice, bring to about 165*F for 30 minutes.

Add:
3 TSP Yeast Nutrient
1 TSP Tannin, Yeast Energizer
Top off water to target fermenter volume
Two bottles of Lemon Juice (32 oz, 64 oz total)

Keep in bucket/mash tun covered with a towel, no lid, for two days, agitating regularly to purge Potassium Sorbate and introduce oxygen.

Transfer to desired fermenting vessel, if not doing previous step in fermenter.

Pitch yeast, and mid fermentation, agitate and add:
3 tsp Yeast Nutrient
1 tsp Yeast Energizer
Third bottle of Lemon Juice

Ferment dry, add Potassium Sorbate/desired fining agents if bottling uncarbonated a few weeks before bottling.

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  • Last Updated: 2017-12-04 23:29 UTC