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Lemon Wine (Skeeter Pee) Base

205 calories
Method: Extract
Style: Other Specialty Cider or Perry
Boil Time: 0 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 5 gallons
Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 205 calories (Per 12oz)
Share: <EMBED>
1.064
1.000
8.4%
0
0
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb Cane Sugar8 lb Cane Sugar 46 0 100%
8 lb Total      
 
Yeast
Amount:
1
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.
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View Count: 1743
Brew Count: 0
Last Updated: 2017-12-04 23:29 UTC
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