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
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NEW Water Requirements:
Lemon Wine (Skeeter Pee) Base
Equipment Profile Used
System Default
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Water Requirements:
Lemon Wine (Skeeter Pee) Base
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Recipe Cost
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