Pmac332010
Junior
- Joined
- Oct 4, 2017
- Messages
- 17
- Reaction score
- 7
Ok I just recently made a batch of the Dragons Blood Variation of Lon D Skeeter Pee. It called for Real Lemon lemon juice. It seems to have fermented just fine. I started at 1.100 DG and am at 1.000 now after 3 weeks.
I just notice the real lemon has Sodium Metabisulfate. Isn't that used to inhibit yeast ? How in the world would it ferment ? The wine does have a funky taste. Of course it hasn't aged at all nor have I let it clear up. I just tasted a little I had left over after my first racking.
I just notice the real lemon has Sodium Metabisulfate. Isn't that used to inhibit yeast ? How in the world would it ferment ? The wine does have a funky taste. Of course it hasn't aged at all nor have I let it clear up. I just tasted a little I had left over after my first racking.