Wine Recipe
Submitted By: stef57 (Shared)
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| Brewer: Stephan Fortin | |
| Batch Size: 6.08 gal | Style: Other Fruit Wine (W10D) |
| Boil Size: 6.08 gal | Style Guide: Wine 2018 |
| Color: Red5 | Equipment: 01- 56L BIAB (19L) |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.091 (21.8° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 0.983 SG (-4.4° P) | Fermentation: Skeeter Pee |
| ABV: 14.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs 13.10 oz |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
1 |
| 2 lbs 12.09 oz |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
2 |
| 0.53 gal |
ReaLemon [Primary] (3.0 SRM) |
Juice |
3 |
| 0.26 gal |
ReaLemon [Primary] (3.0 SRM) |
Juice |
4 |
| 750.00 ml |
Red Wine (Primary 0 min) |
Misc |
5 |
| 3.00 tsp |
Yeast Nutrient (Primary 0 days) |
Misc |
6 |
| 3.00 tsp |
Yeast Nutrient (Primary 0 days) |
Misc |
7 |
| 1.00 tsp |
Yeast Energizer (Primary 0 min) |
Misc |
8 |
| 1.00 tsp |
Yeast Energizer (Primary 0 min) |
Misc |
9 |
| 0.50 tsp |
Wine Tannin (Primary 0 min) |
Misc |
10 |
| 1.0 pkgs |
Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) |
Yeast |
11 |
| 2.50 tsp |
Potassium Sorbate (Secondary 0 min) |
Misc |
12 |
| 0.50 tsp |
Potassium Metabisulfite (Secondary 0 min) |
Misc |
13 |
| 1.00 tbsp |
Sparkalloid (Secondary 14 days) |
Misc |
14 |
Taste Notes
An easy drinking hard pink lemonade, but not too harsh at around 10% ABV. Best enjoyed chilled on a hot summer day.
Extremely inexpensive and easy to make!
This is my variation of the original skeeter pee recipe by Lon DePoppeNotes
S.G. should be about 1.070 for 10% wine, add more sugar to get higher ABV
Any cheap red table wine will work, It is mostly used to achieve a pink color...
LOTS of aeration needed in the first 2-3 days, might take a couple days for fermantation to start.
Once SG reached around 1.050, add 3rd bottle of juice, 3 tsp. nutrient, 1 tsp. energizer and aerate. Move to secondary 72 hours later.
Once fermented (0.998 or lower), rack to a fresh carboy, add pot. meta., pot. sorb. and sparkloid as per manufacturer's instruction.
When clear (about 2 weeks) rack to new carboy and add sweetening sugar to taste. 1.25 Kg. will bring SG to around 1.020 and provide good balance.
Wait a few days to make sure fermentation doesn't start again, then bottle.
No need to age his wine, chill and enjoy.
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by stef57