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Lemon Wine (Skeeter Pee) Base

205 calories 10 carbs
Beer Stats
Method: Extract
Style: Other Specialty Cider or Perry
Boil Time: 60 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: 205 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created Monday January 16th 2017
1.064
1.000
8.4%
0
0
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb Cane Sugar8 lb Cane Sugar 46 0 100%
8 lb Total      
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
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.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-12-04 23:29 UTC
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