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So I followed the exact recipe, but added a twist. Perhaps too much for my first attempt..
I followed the recipe exactly through fermentation.
Once fermentation is complete (and SG below 1.0) I immediately added the back sweetening sugar WITHOUT adding k-meta or sorbate.
Both the skeeter pee and and sugar went into a corelious keg and were sealed. I waited 1 hour for the yeast to get active again, then purged the air inside the keg.
I am now aging the pee. I plan to crack the keg in the spring once the weather warms up. Last time I checked, the pressure was up to 34 PSI (which is what I expect).
What I hope to end up with is a well carbonated hard lemonade. I plan on rcking the corney keg (under pressure) in about 2 months.
What do you folks think? Any concerns or sugestions?
I followed the recipe exactly through fermentation.
Once fermentation is complete (and SG below 1.0) I immediately added the back sweetening sugar WITHOUT adding k-meta or sorbate.
Both the skeeter pee and and sugar went into a corelious keg and were sealed. I waited 1 hour for the yeast to get active again, then purged the air inside the keg.
I am now aging the pee. I plan to crack the keg in the spring once the weather warms up. Last time I checked, the pressure was up to 34 PSI (which is what I expect).
What I hope to end up with is a well carbonated hard lemonade. I plan on rcking the corney keg (under pressure) in about 2 months.
What do you folks think? Any concerns or sugestions?