5 Gallons of Skeeter Pee

Author: Chris  //  Category: Wine Making Blogs

December 9, 2010

  • 3 bottles of 32oz 100% lemon juice
  • 7 lbs sugar (or 16 cups)
  • 3/4 tsp tannin
  • 6 tsp. yeast nutrient
  • 2 tsp. yeast energizer

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.”

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3 Gallons of Peach

Author: Chris  //  Category: Wine Making Blogs

December 3, 2010

  • 9 Cans of Welch’s White Grape Frozen Concentrate
  • 3 Cans Peach Slices
  • 6 tsp Acid Blend
  • 3 tsp Yeast Nutrient
  • 1 1/4 Cup Sugar
  • Water to 3 Gallons
  • Starting S.G. 1.085

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