@ JDesCotes
....... thanks a lot for the YouTube link, it's very much appreciated - I do have about 20 lemon trees in the back yard and looking forward to give this recipe a go.
And here another cry for help !
The only chance I've got is to get some needed stuff from Germany or Switzerland.
I found this Hydrometer on Amazon Germany and was wondering if one of you guys can tell me if this one would work for someone green behind the ears like myself.
http://www.amazon.de/dp/ALKOHOLOME/?tag=skimlinks_replacement-20
It's some kinda 3in1 device which I think might do the trick and it's not expensive as well.
Here a quick translation of what it can do:
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Alcoholometer with thermometer 0-96% plus an additional test tube, which serves as a measuring cylinder
Thanks to the built-in thermometer and the correspondingly marked measuring scale corrections for deviations from the ideal temperature (20 degrees) are immediately possible.
In order to measure the alcohol content of sugary spirits, liqueurs such as wines or fruit brandy, you need a Vinometer (these can be found in our other offer)
Measuring range: 0 - 96% by volume length: 22 cm Scale: 8 cm Material: Glass
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Do I need the Vinometer as well or am I OK with this for the beginning ?
I did found Tannin on Amazon Germany and Yeast Nutrient on eBay Germany as well:
http://www.amazon.de/dp/B002TMQRRC/?tag=skimlinks_replacement-20
http://www.ebay.de/itm/Hefenahrsalz...pt=Spezial_Landwirtschaft&hash=item58a9486748
These two should do I guess, still searching for:
Yeast Energizer
Yeast Slurry
Potassium Metabisulfite (Kmeta)
Potassium Sorbate (Sorbate)
Sparkolloid
Not as easy to find as one would think, because of translation problems I'm having - Which means I might be back seeking some more advice from you guys.
Here a quick translation on what the Yeast Nutrient from Germany does:
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Fermentation Salt - Yeast Nutrient:
Contains various nutrients and vitamins. Promotes growth and metabolism of yeast cells. They are thus able to process sugar better additives to achieve higher alcohol levels and to ensure a good and speedy fermentation at lower temperatures for optimum alcohol levels and help stuck fermentation.
Application:
Add a little water or juice dissolve in the wine and stir, before or with the yeast.
Dosage:
For every 10 liters or wine sweetened mash approach is added to about 4 g Fermentation Salt (Yeast Nutrient). When undiluted and not be sweetened fruit juices a rule satisfies the addition of 2-3 g
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I know this is heavy, because of language barriers, but I hope someone will figure it out and give me a hand.
Thanks in advance for any suggestions concerning the Hydrometer as well .......