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This is the first time iv used Lalvin 71B-1122 & ICV D47. After 6 days of very active fermentation,started on 6/11, it seems to have really slowed the last two days. On 6/17 my SG was just barely above 1.000 and on 6/18 I was just barely below 1.000. I typically use EC-1118 and let it ferment...

Thank you for the recipe. Just started a batch and wow this is fermenting very fast! Temperatures have been in the 80's around here, started on 6/11 at 1.092 it is now 6/15 at 1.022.

Thanks Julie for your replies. I am still new to making wine so the few wines iv made get fermented down to ~.993 to keep things simple so I don't have any slurry remaining. On the Skeeter Pee website it says 1/2 tsp. per 5gallon; I made a 6 gallon batch so I just guessed at 3/4 tsp. What...

Only added 3/4 tsp Kmeta as per instructions and an extra 2 tsp of nutrients towards the end of fermentation to try and eliminate the sulfer smell. I did end up hitting it twice with the sparkolliod at the end because it was taking a while to clear. I'm still new at wine making so I don't...

This batch turned out ok. There is still the faintest sulpher smell; so faint that I question if its my imagination. We are going to bottle it today, it turned out crystal clear, and just before I will try to splash rack a couple times. I don't think we will be making Skeeter Pee again. I...

I believe this advice helped, thanks JohnT:try. I haven't yet racked it to the secondary because the SG is still dropping, .994 yesterday and .993 today. The good news is the smell is for the most part gone after adding a 1/2 tsp of nutrients!! It should be just a couple more days in the primary...

Thanks, I am just going to ride it out. I added a little more nutrients as John T mentioned, couldn't hurt. I will update this thread with my results.

I took another reading today, 5/14, and the SG is still dropping. On 5/12 I has a SG of 1.000, Today it is .98 so I is going down very slowly. The rotten egg smell is still there but I wouldn't call it overpowering and it hasn't gotten any worse, which is what I was worried about. I am...

Yes, 6 gallon batch of Skeeter Pee I added nutrients just as the directions state, 3.5 tsp, in the beginning then another 3.5 once SG gets to 1.05. I also added another half a teaspoon several days ago because it has been fermenting so slowly.

So this is my second ever attempt at wine. My first, dragons Blood, turned out great. On 4/18 I hydrated a single packet of Ec-1118 and threw it into my bucket with everything else. It took a full week, stirring every day, before I saw signs of fermentation on 4/25. It has been...

I would give it at least a week in your secondary before jumping to any conclusions, or trying to make adjustments to what you may or may not have done right.

I assume most people just eyeball it. I have only made one batch of DB but did notice the volume of fruit after fermentation was about 25% of what I had before. If I were to to make a batch with more than 6lbs of fruit I would measure the change then add accordingly. If you add a big ol...

I doubt the temperature got too high but it fluctuated, ~73 during the night and ~80 during the day. We all know that if you drink the cheap stuff, whiskey or wine, you hang over is worse. What is it about the cheaper spirits that give you a worse hangover?

Well.. I am sure I went by my directions of .25 tsp. k-meta. I want to say that the hangover is worse than what I get drinking commercial wines but its hard to compare since all I have been drinking is dragons blood! :HB I suppose I could just be drinking too much:ib Any other factors...

From my very first batch made by me and my girl. Its 100% Dragons Blood but we're calling it Face First. We are planning on making many more batches, each with a unique name. The next batch will be called Two Timers, the batch after that will be 3rd base or 3rd degree or something. I love...

I was thinking of trying this because original Dragons Blood gives me heartburn. There doesn't seem to be a lot of support on this forum for this recipe. Have you tried this recipe? How was it? Any variations that add body?

Thanks guys. I did end up getting some Zantac, recommended by a friend of mine, although i am reluctant to use it. I am almost 40 yo and currently don't take anything stronger than an aspirin. Its a point of pride, I am reluctant to begin taking pills. Not to mention taking medication strictly...

I am so excited to have finally gotten into making wine!! I still have so much to learn, including patience, I cannot wait for whats next.

This does look amazing. I am not a fan of making a cider, right now, but with the added berries this may end up as something completely different. I can imagine this would be a good drink for the fall. Thank you

I found what I believe you were talking about, Dave calls it Dragonette. It seems to be a little more work at the end but may be just what I am looking for. Thank you.