Worth repeating — would use more Lingonberry syrup next time (probably 2-3 bottles).
Brew Stage: Completed
Recipe: https://www.winemakingtalk.com/threads/original-skeeter-pee-recipe.44283/
Must:
- 4.75 kg sugar
- 2 bottles + 1/2 cup lemon juice
- 3tsp Yeast Nutrient
- 1 tsp Yeast Energizer
- Yeast Slurry from another batch (2nd gen 71B from Blush White Zin)
Additions:
- 1 more bottle of lemon juice at SG = 1.050
- 1/2 tsp kmeta + 2.5 tsp sorbate (after racking)
- Sweetener: IKEA Lingonberry syrup, sugar (Mom liked 1 tsp in 1/2 cup best — works out to just under 4 cups)
Started fermentation - made invert sugar with 4.75kg sugar, 1/2 cup lemon juice, and 11 cups water. Used got mead calculator to estimate actual OG if the 3rd bottle of lemon juice was added on day 1
Added 3rd bottle of lemon juice
racked, degassed, added ~1/2tsp K-meta and ~1tsp potassium sorbate
2nd racking, added 8/10 of a bottle of IKEA lingonberry syrup. Will keep an eye on it to make sure it doesn't re-ferment. Added 4 cups sugar
Bottled: made ~28 bottles
