Just a suggestion for all those out there brewing up your skeeter, try 71B !
I've always had bad experiences using "Dry" yeasts and champaigne strands like 1118, they blow way too much flavor out the airlock. (not to mention bouquet).
I have now fermented two batches of skeeter, both at 5%, using the same lees and I may not even sweeten these batches because they are so fruity. I highly recomend using your favourite yeasts instead of the champaigne yeast that the recipe calls for.
jm2c's.
I've always had bad experiences using "Dry" yeasts and champaigne strands like 1118, they blow way too much flavor out the airlock. (not to mention bouquet).
I have now fermented two batches of skeeter, both at 5%, using the same lees and I may not even sweeten these batches because they are so fruity. I highly recomend using your favourite yeasts instead of the champaigne yeast that the recipe calls for.
jm2c's.