nozzleman
Member
Well my first batch turned out great. I used cherry koolaid, lime concentrate, and splenda to finish it off. Made for a very tasty hard cherry limeaid!
Does this sound about right?
In primary with dish cloth over and lid loosely sitting on top temp between 19 and 25 C
Forth day of fermentation day six since starting batch.
start sg 1070
Day 3 of fermentation added lemon, yeast nutrient and energizer at 1050 whipped, 3 inch foam head Tasted sweet and lemony no off flavor or smell
Day 4 of fermentation 1032 whipped and again 3 in foam head formed over night
gcdowd said:I haven't read through the whole thread, but has anyone tried to make this recipe with 2 bottles of lemon juice and 1 bottle of lime juice, as opposed to 3 bottles of lemon juice? I think it'd be interesting to do a lemon lime skeeter pee.
I actually have this going now, I started it last Saturday ill let you know how it finishes.
I haven't read through the whole thread, but has anyone tried to make this recipe with 2 bottles of lemon juice and 1 bottle of lime juice, as opposed to 3 bottles of lemon juice? I think it'd be interesting to do a lemon lime skeeter pee.
Life got in the way, and I haven't bottled my skeeter pee. I back sweetened my pee about 2 months ago, and it has been sitting in an air locked carboy ever since at room temperature, in a fairly dark room. Is it still okay to bottle, and drink? It appears to still be crystal clear and look okay.
Thanks, I appreciate anybody's input.
HBngNOK said:I've made a couple of batches like that. It's a little less tart than all-lemon, but the lime doesn't come thru that much. I've also made several all-lime batches, aka "margarita wine" (back sweetened with triple sec syrup). I like the all lime better.
I haven't (yet) made a 2:1 batch of lime to lemon. I think it might give you more of a lime taste. Lemon, imho, seems to over-power the lime.
Fred
Anyone have a recommended Splenda amount addition to roughly equal the same taste as the 6 cups of sugar sweetening per the recipe?
hey Arpolis, thanks for your reply!!
ok, theres no issues there, I actually cleared/stabilized over 2-3 months ago...LOL, got busy with work, life...you know, the usual...
so, when I backsweeten now, adding the 6 cups of sugar, can I keg it right afterwards? or should I wait some time?
thanks,
I actually have this going now, I started it last Saturday ill let you know how it finishes.
Just tested my first batch today, still in primary with SG of 0.990. It's pretty clear already and to taste, it is tart and a tad yeasty, but not terrible. I am wondering if I need to let it reach .970 or if I can rack to carboy and backsweeten now?
I'm sorta in the same boat as Paschendale. I've only been fermenting for a 8 days but it raced down to 1.000 and has been there for at least 48 hours. Should I consider this done or will the last few points come off if I let it sit? I have been agitating with my winged wine mixer.
I am using a mix of RO and spring water.
Not quite sure it would go that low. Mine fermented down to 0.992 and stopped. Never heard of anything going down to 0.97. Make sure you stabilize it before you rack and back sweeten.
If it's been there for 2 days it's done. Go ahead and stabilize it
Thanks, I'll check once more today which would be 72 hours, but I'm pretty sure it stopped.
Can I rack, stabilize and then back sweeten right away or does stabilization take a little time?
Well, when you stabilize you'll need to stir the crap out of it to de-gas it. So you'll want to wait until it's crystal clear, then rack and back sweeten.
Well, when you stabilize you'll need to stir the crap out of it to de-gas it. So you'll want to wait until it's crystal clear, then rack and back sweeten.
I know degassing is just what it sounds like but I am curious how stirring does that, since it seems that would add more gas. Don't get me wrong, I'm not doubting you by any means! Just seems a bit counter-intuitive.
Can I assume that this little spot of foam on the surface and the faint foamy ring around the perimeter means I need to stir more?
I usually just stir until I stop seeing bubbles come up to the surface. Usually takes 3-5 minutes, depending on how hard you are stirring
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