btom2004
Wine On My Mind
- Joined
- May 27, 2012
- Messages
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Do you have a 1 gallon recipe for SP/DB?
I have only made 6 gal batches and have no idea how to scale it down to a gal batch.
I just racked a melomel into secondary and it is so sinfully awsome. The color and flavor is just out of this world. I just have to make SP/DB out of it.
That melomel is to die for.
Thanks;
Tom
Edit: I have decided to attempt to create a 1 gal recipe for the Skeeter Pee we love. I tweaked Lon's recipe in the hopes, that I can create a 1 gal limited edition SP. I'll update when it's done.
Do now: Primary fermeter clean sterile.
12 oz. ReaLemon 100% Juice
2 tsp. Yeast Nutrient use 1 tsp. now in primary~ save 1 for later.
1 tsp. Yeast Energizer use 1/2 tsp. now in primary~save 1/2 for later.
1/2 tsp. Tanning
1/2 tsp. Pectic Enzyme
3 1/2 cups white sugar warmed in sterilized pot with 2 cups water. Don't let boil. Warm enough to melt sugar.
Place into primary let cool a bit then add the above ingredients. Check SG and sweeten to about 1.070 for an ABV of 10% alcohol. I added more until I reached SG of 1.096, as I like a higher ABV.
Yeast Slurry~Lees left from racking a batch of wine from primary to secondary fermenter.
I stirred in the yeast slurry and watered to about 1 1/2 gal. This way I'll have enought wine after racking to full a gal carboy. (My must started fermenting in no time at all. Note: I had used 2 packs of Lalvin ICV-D47 in the original wine, which was a honey/mead/melomel.)
check the gravity daily and stir the must. When it gets down to around 1.050, add the other 1 tsp of yeast nutrient, 1/2 tsp of yeast energizer. Stir. After a few days rack into a clean sterilized carboy and let ferment to dry. Check SG for three consecutive days to determine when wine is dry. This maybe SG between 0.998 and 0.990). Rack into a clean, sanitized carboy.
Degas wine stir or use vacuum.
1/8 tsp Kmeta
1/4 tsp. Potassium sorbate
Sparkolliod (follow directions on the package). After two weeks, the Skeeter Pee should be crystal clear. Rack into a clean, sanitized carboy, add 1/2 cups sugar, and stir to dissolve. You can sweeten to taste. Wait two weeks to be sure no new fermentation begins and bottle.
I have only made 6 gal batches and have no idea how to scale it down to a gal batch.
I just racked a melomel into secondary and it is so sinfully awsome. The color and flavor is just out of this world. I just have to make SP/DB out of it.
Thanks;
Tom
Edit: I have decided to attempt to create a 1 gal recipe for the Skeeter Pee we love. I tweaked Lon's recipe in the hopes, that I can create a 1 gal limited edition SP. I'll update when it's done.
Do now: Primary fermeter clean sterile.
12 oz. ReaLemon 100% Juice
2 tsp. Yeast Nutrient use 1 tsp. now in primary~ save 1 for later.
1 tsp. Yeast Energizer use 1/2 tsp. now in primary~save 1/2 for later.
1/2 tsp. Tanning
1/2 tsp. Pectic Enzyme
3 1/2 cups white sugar warmed in sterilized pot with 2 cups water. Don't let boil. Warm enough to melt sugar.
Place into primary let cool a bit then add the above ingredients. Check SG and sweeten to about 1.070 for an ABV of 10% alcohol. I added more until I reached SG of 1.096, as I like a higher ABV.
Yeast Slurry~Lees left from racking a batch of wine from primary to secondary fermenter.
I stirred in the yeast slurry and watered to about 1 1/2 gal. This way I'll have enought wine after racking to full a gal carboy. (My must started fermenting in no time at all. Note: I had used 2 packs of Lalvin ICV-D47 in the original wine, which was a honey/mead/melomel.)
check the gravity daily and stir the must. When it gets down to around 1.050, add the other 1 tsp of yeast nutrient, 1/2 tsp of yeast energizer. Stir. After a few days rack into a clean sterilized carboy and let ferment to dry. Check SG for three consecutive days to determine when wine is dry. This maybe SG between 0.998 and 0.990). Rack into a clean, sanitized carboy.
Degas wine stir or use vacuum.
1/8 tsp Kmeta
1/4 tsp. Potassium sorbate
Sparkolliod (follow directions on the package). After two weeks, the Skeeter Pee should be crystal clear. Rack into a clean, sanitized carboy, add 1/2 cups sugar, and stir to dissolve. You can sweeten to taste. Wait two weeks to be sure no new fermentation begins and bottle.
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