Today I started a batch of Napa Valley Stag’s Leap District Merlot (Selection Estate) with my girlfriend Allison.
A little bit about this juice…
“A sublime Merlot from the prestigious vineyards of California’s Napa Valley, where ideal climate and soil conditions, combined with refined growing and cellaring techniques, allow for consistent high quality treatment of grape varietals. Harvested from the highly regarded Stag’s Leap District on the valleys east bench, this Merlot is dry and medium bodied with a soft, supple fruity palate of plums and red berries. Its characteristic spicy aroma, accentuated with light warm oak, foreshadows the rich, round, smooth and mouth-filling flavor experience, finishing with lengthy elegance. A must-try for Merlot lovers everywhere.”
Tonight I started a 5 gallon batch of skeeter pee. This time, instead of using a yeast packet and (3) 32oz ReaLemon bottles, I will use the yeast slurry from the 6 gallons of Wildberry Shiraz, (2) 32oz ReaLemon Bottles and (2) 15oz of Lime juice, making a “Lemon-Lime Shiraz Skeeter Pee”.
Straight from skeeterpee.com “Make invert sugar by adding your 16 cups sugar to a large stainless cooking pot along with 8 cups water and 14 teaspoons lemon juice. Stir sugar to dissolve and heat to just below boiling while stirring. Hold at this temperature for about 30 minutes. Allow to cool slightly and pour it into your primary along with 2 of the bottles of the lemon juice (reserve the last bottle until later), and enough additional water to make 5 ½ gallons. Add the tannin, 3 tsp. of the yeast nutrient and 1 tsp. of the yeast energizer. Stir.”