Thinkey
Member
I read up a lot of different recipes and what may happen with hard fermentation and such, so i decided to do this:
Its a mixture of recipes I read here but mostly Lon's Skeeter Pee found on Jack Keller's site:
8 cans of lemonade concentrate(total)
18-20 cups of sugar (i lost count at that point)
tsp tannin
3 tsp yeast nutrient
tsp pectic enzyme
yeast energizer
about 4 gallons of water
Yeast slurry from my Damson Plum wine
1 pack ec-1118 yeast
- Added 4 gallons of boiled and cooled down water + sugar to the primary (mix sugar in warm water to make sure all sugar is dissolved.
- melt down and add 2 cans of lemonade concentrate - sitr
- add tanning, 2 tsp yeast nutrient, and enzyme. stir
- make sure water temp is good for adding yeast
- make a starter using your new pack of ec1118 yeast +juice from bucket (lemonade+ sugar and water) - leave set for 30 mins
- pitch yeast starter to batch, stir
It would have problable brewed just on this, however, from what I have been reading i decided to take it safe.
- night before i pitched my new starter of yeast, i added two cups of lemonade+sugarwater to my Yeast slurry from the plume wine. That along swelled in the container I had it in. Left that there overnight
- after pitching the new yeast starter, pitch the rest of the yeast slurry into your primpary. sitr well.
SG at this point was 1.085
Instead of adding a airlock to my bucket, i simply placed a plate over the hole for the rubber bung & airlock, and left it like that. This brew calls for a lot of oxygen, I just let it be to help it along. Every day since sunday afternoon 29th I'd open it, sitr it well then close it back up, plate on top, packed in blankets.
Tuesday I added 1 can of lemonade to the mix +2 more cups of sugar. Hard to assume the sg at this rate, but 1.085 is still a fair number (its probably higher than lower at thois point..but not by much).
Fermentation still going well. Today I opened it up, gave it my first taste - not too bad. Checked the SG - 1.050 - that was nice and fast. Estimated alchool is min 4.9% so that's great. Still quite active.
I melted down two more cans of lemonade concentrate, and added it to the mix plus a tsp of yeast energizer (it arrived in the mail yesterday, good time to use it!) and 1tsp yeast nutrient! Stirred and placed the cover back over and packed it up. Lon's Skeeter Pee recipe says add both energize and nutrient at this point, so i decided why not.
So far it tastes good. My mom approves and so does my dad. I find it doesn't have enough "lemony" taste yet - because there was far more sugar than lemon concentrate up until this point. Once I taste it again in 2-3 days I should taste the difference - and if i do it's going in the direction I want it to go.
Next steps will be:
Monitor the brew for the next few days, make sure it doesn't smell like burnt rubber bands. So far it's has a nice sweet smell to the ferment. In 2-3 days time I'll open it up, check the sg, if its down in the 1.030 range, I will add the last 2 cans of lemonade concentrate then check SG at that point W/ lemonade concentrate and decide whether to leave for 2 or more days, or cold crash then.
The temperature outside here now is at the 0 level, so my plan is to leave it outside a few days, siphon off to another bucket, let settle for a few more days there (check the SG at all times to see if its stopping.) Once its slowed and the SG isnt dropping much. Break back in house, add sorbate and sulfite, degas, add clarifier and let settle for couple weeks until it comes to my liking. I also have a bottle of whisky sour that i may toss in here as well at this point to make sure she's really nice n sour.
Anyone have any advice on my last steps? Always looking for tips thanks.
Its a mixture of recipes I read here but mostly Lon's Skeeter Pee found on Jack Keller's site:
8 cans of lemonade concentrate(total)
18-20 cups of sugar (i lost count at that point)
tsp tannin
3 tsp yeast nutrient
tsp pectic enzyme
yeast energizer
about 4 gallons of water
Yeast slurry from my Damson Plum wine
1 pack ec-1118 yeast
- Added 4 gallons of boiled and cooled down water + sugar to the primary (mix sugar in warm water to make sure all sugar is dissolved.
- melt down and add 2 cans of lemonade concentrate - sitr
- add tanning, 2 tsp yeast nutrient, and enzyme. stir
- make sure water temp is good for adding yeast
- make a starter using your new pack of ec1118 yeast +juice from bucket (lemonade+ sugar and water) - leave set for 30 mins
- pitch yeast starter to batch, stir
It would have problable brewed just on this, however, from what I have been reading i decided to take it safe.
- night before i pitched my new starter of yeast, i added two cups of lemonade+sugarwater to my Yeast slurry from the plume wine. That along swelled in the container I had it in. Left that there overnight
- after pitching the new yeast starter, pitch the rest of the yeast slurry into your primpary. sitr well.
SG at this point was 1.085
Instead of adding a airlock to my bucket, i simply placed a plate over the hole for the rubber bung & airlock, and left it like that. This brew calls for a lot of oxygen, I just let it be to help it along. Every day since sunday afternoon 29th I'd open it, sitr it well then close it back up, plate on top, packed in blankets.
Tuesday I added 1 can of lemonade to the mix +2 more cups of sugar. Hard to assume the sg at this rate, but 1.085 is still a fair number (its probably higher than lower at thois point..but not by much).
Fermentation still going well. Today I opened it up, gave it my first taste - not too bad. Checked the SG - 1.050 - that was nice and fast. Estimated alchool is min 4.9% so that's great. Still quite active.
I melted down two more cans of lemonade concentrate, and added it to the mix plus a tsp of yeast energizer (it arrived in the mail yesterday, good time to use it!) and 1tsp yeast nutrient! Stirred and placed the cover back over and packed it up. Lon's Skeeter Pee recipe says add both energize and nutrient at this point, so i decided why not.
So far it tastes good. My mom approves and so does my dad. I find it doesn't have enough "lemony" taste yet - because there was far more sugar than lemon concentrate up until this point. Once I taste it again in 2-3 days I should taste the difference - and if i do it's going in the direction I want it to go.
Next steps will be:
Monitor the brew for the next few days, make sure it doesn't smell like burnt rubber bands. So far it's has a nice sweet smell to the ferment. In 2-3 days time I'll open it up, check the sg, if its down in the 1.030 range, I will add the last 2 cans of lemonade concentrate then check SG at that point W/ lemonade concentrate and decide whether to leave for 2 or more days, or cold crash then.
The temperature outside here now is at the 0 level, so my plan is to leave it outside a few days, siphon off to another bucket, let settle for a few more days there (check the SG at all times to see if its stopping.) Once its slowed and the SG isnt dropping much. Break back in house, add sorbate and sulfite, degas, add clarifier and let settle for couple weeks until it comes to my liking. I also have a bottle of whisky sour that i may toss in here as well at this point to make sure she's really nice n sour.
Anyone have any advice on my last steps? Always looking for tips thanks.