I started to make skeeterpee as stated on thge skeeterpee website. I folllowed the directions 90%. I used walmart brand 100% lemonjuice, and did not have yeast energizer. I used 1 packet of red star Pasteur Champagne yeast following directions on the pack.
Time line
6/20/12 pm mixture per skeeter website, a 1.08 sp
6/21/12 pm stirred lots of air into mix
6/22/12 am added yeast
6/24/12 pm sg 1.035, do as website says about adding lemon/nutrients
6/26/12 pm sg .996, racked into cartboy and air locked.
temp ran about 80 f
Boy that was fast. Does this sound right?
as a side note I tasted it tonite and it was sour, a little harsh tasting in the beginning but a little smoother at the end. i hope it will improve in a month or so and after back sweeting. This is my second batch of wine. My blueberry is still aging at 72 f. Made alot of mistakes in my first ferment.
Time line
6/20/12 pm mixture per skeeter website, a 1.08 sp
6/21/12 pm stirred lots of air into mix
6/22/12 am added yeast
6/24/12 pm sg 1.035, do as website says about adding lemon/nutrients
6/26/12 pm sg .996, racked into cartboy and air locked.
temp ran about 80 f
Boy that was fast. Does this sound right?
as a side note I tasted it tonite and it was sour, a little harsh tasting in the beginning but a little smoother at the end. i hope it will improve in a month or so and after back sweeting. This is my second batch of wine. My blueberry is still aging at 72 f. Made alot of mistakes in my first ferment.
