- Oct 23, 2014
- Reaction score
- 40 mile yonder & PLUM NOWHERE
no. that is what i like, kinda a base line to look at, i love old fashioned lemonade, i have told some and they ended up using half the lemon that i do, you figure the taste you want, then, you on the next batch keep step feeding you SG to get that taste, if done with either K1V-1116 or EZ-1118 your batch will end up from 18% to 21% if you work it right, once you find the taste you like, that is your base line, the yeast will convert your sugar to alcohol that's why once you find your taste level , then you keep step feeding to that FSG, so when it stalls out you are at the taste you want, and you'll have zero alcohol taste, my numbers are for me, it is a visual for you, you find the taste you like, my skeeter pee port will knock you on the dirt, lol and do so while tasting good ,,, i have several people that hate the taste of alcohol, that all but wait on my door steps waiting for more skeeter pee, i make 12# to 14# cases at a time of skeeter pee, I' m waiting on more corks to come so i came get started, i have 5#-6's of skeeter pee, 3#-6's elderberry/blackberry,,, 2#-6's strawberry,, 1#-6 of banana,,, 2#-6's of blueberry/black raspberry/tart cherry,,,, 4#-6's of apple,,, 4#-6's of pear,, and 2#-6's of dragon bloodLOL Hounddog! Yes, I'm wondering what my final ABV will be. I read it should turn out somewhere around 10%. I've always had wine that was somewhere around 12% so it sounds a little weak to me. Not having had any Skeeter Pee before I'm not sure what taste I will want to end up with. I don't particularly like it very sweet but lemon is lemon and if it's too tart I'm not against back sweetening it. I'm unsure about adding Everclear to boost the alcohol. How much does that affect the taste? I thought I read somewhere that being distilled from grain it can adversely affect the flavor. If I decided to go ahead and use it how much would I use without having wine that would knock me on my A$$ when I tried to stand up. I don't think I would want it over 14 or 15%.
2#-6's of peach and a few more i can't think of right now, all from 18 months to some close to 36 months and several in-between that, in the freezer i got 4 gallon pear concentrate and 2 gallon peach concentrate, i half to bottle all my bulk aging so i can start new musts, i got me 2#-55 gallon open top drums, my brutes are to small anymore,, so at hand i got 2#-55 gallon, 1#-32 gallon and 2#-14 gallon ferment vessels. it is as easy to ferment 50 gallon batches as it is small batches, now a second thought would be to use a yeast with a lower tolerance to alcohol, most of my other wines i like a ABV of 6 to 7, some i run higher but i use less fluids in my concentrates to balance of taste and ABV, my wines are no where as sweet as they sound,,, beings of extra flavor and extra alcohol. which does balance my wines, my wines are hotter than most others, but you can't tell it when you sip it. my wines fit right in with sweet tea and kool-aide , or a soda, in other words something to enjoy under a shade tree while relaxing, i have never used simple syrup, i always use dry sugar, and stir using a cordless drill, I've never heated nothing,,