Skeeter Pee - Original 1 Extract L. Bussy 20.8197648 20.8197648 0.0000000 72.0000000 Sugar, Table (Sucrose) 1 Sugar 3.7421340 100.0000000 0.0000000 FALSE US White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. 1.5000000 4.0000000 120.0000000 11.7000000 10.0000000 FALSE 0.0000000 8 lbs 4.0 oz 0.0 oz 1.0460000 0.0 SRM Juice - Lemon 1 Juice 1.9107868 2.4500000 1.0000000 FALSE 1.5000000 4.0000000 120.0000000 11.7000000 100.0000000 FALSE 0.0000000 4 lbs 3.4 oz 0.0 oz 1.0011270 1.0 SRM Juice - Lemon 1 Juice 0.9553934 2.4500000 1.0000000 FALSE 1.5000000 4.0000000 120.0000000 11.7000000 100.0000000 FALSE 0.0000000 2 lbs 1.7 oz 0.0 oz 1.0011270 1.0 SRM Sugar, Table (Sucrose) 1 Sugar 1.2065547 100.0000000 0.0000000 TRUE US White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. 1.5000000 4.0000000 120.0000000 11.7000000 10.0000000 FALSE 0.0000000 2 lbs 10.6 oz 0.0 oz 1.0460000 0.0 SRM Tannin 1 Flavor Boil 0.003697 FALSE Balancing wine flavor 0.75 tsp 0.00 tsp 0.0 mins 5.00 gal Yeast Nutrient 1 Other Primary 0.014787 FALSE Fermentation Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 3.00 tsp 0.00 tsp 0.0 days 5.00 gal Yeast Energizer 1 Other Primary 0.004929 FALSE Fermentation aid 1.00 tsp 0.00 tsp 0.0 days 1.00 gal Yeast Energizer 1 Other Primary 0.014787 FALSE Fermentation aid 3.00 tsp 0.00 tsp 5.0 days 1.00 gal Yeast Nutrient 1 Other Primary 0.004929 FALSE Fermentation Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 1.00 tsp 0.00 tsp 5.0 days 5.00 gal Sparkolloid 1 Fining Secondary 0.006250 TRUE Clearing 6.25 g 0.00 g 0.0 mins 5.00 gal Potassium Sorbate 1 Other Secondary 0.008200 TRUE Prevent fermentation 8.20 g 0.00 g 0.0 mins 1.00 gal Potassium Metabisulfite 1 Other Secondary 0.003200 TRUE Sanitation and Stabilization 3.20 g 0.00 g 0.0 mins 5.00 gal Lalvin 71B-1122 1 Wine
Dry
0.0236588 FALSE Lallemand - Lalvin 71B-1122 15.0000000 30.0000000 High 75.0000000 Rapid starter with constant and complete fermentation. Ability to metabolize high amounts (20-40%) of malic acid. Partial metabolism of malic acid helps soften the wine. May produce significant esters, making it a good choice for concentrates. Young wines such as nouveau, blush and sugar white. 5 0 FALSE 23.66 ml 59.0 F 86.0 F 0.0 pkg 24 Oct 2004 Wine - Standard 6 Gal/23 l 1 20.8197648 20.8197648 18.9270589 4.5359200 0.3000000 0.0000000 0.0000000 0.0000000 0.0000000 FALSE 0.0000000 0.0000000 100.0000000 0.0000000 Most popular wine kit size - starts with 6 gal/23 l of wine in a 7.5-9 gal (30-35 l) bucket or carboy. Primary fermentation is often done in a large palstic bucket and secondary and later phases are often done in carboy to minimize oxygen. 5.50 gal 5.50 gal 5.00 gal 10 lbs 0.00 gal 0.00 gal 0.00 gal 0.00 gal Single Infusion, Light Body, No Mash Out 1 22.2222222 22.2222222 75.5555556 5.4000000 48.0000000 0.1200000 TRUE Simple single infusion mash for use with most modern well modified grains (about 95% of the time). 72.0 F 72.0 F 168.0 F 3 lbs Mash In 1 Infusion 11.8294118 75.0000000 65.5555556 2.0000000 65.5555556 Add 12.50 qt of water at 162.4 F 1.250 qt/lb 0.00 qt 162.4 F 150.0 F 12.50 qt Adapted from: https://www.skeeterpee.com Make invert sugar by adding the 8.25 lbs sugar to a large stainless cooking pot with 8 cups water, 1/3 cup lemon juice, and the tanin. Stir sugar to dissolve and heat to just below boiling while stirring. Hold at this temperature for about 30 minutes. Allow to cool slightly and pour it into the primary along with 2 of the bottles of the lemon juice, and enough additional water to make 5 1/2 gallons. Aerate with filtered air through a diffuser stone for 24 hours to strip out the sulfites from the juice. After 24 hours, re-hydrate 3 packets of Lalvin 71B yeast: Mix 18.75 grams of GoFerm with 375ml 110°F water. Let the mixture cool to 104°F and add the dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add 375ml of must (juice) to be fermented to the yeast slurry. When there is no more than 10°C(18°F) difference between the must (juice) and the yeast slurry, pitch. Aerate for 12 additional hours after pitching. After 12 hours, remove the air and add 2.49 grams of FermAidK dissolved in room-temperature water. Periodically check the gravity. When it gets down to around 1.050, add a second dose of 2.49 grams of FermAidK dissolved in room-temperature water, and the last bottle of lemon juice; vigorously mix it in. Don’t be afraid to introduce some oxygen to the mix at the same time. This late addition of yeast food and oxygen helps reduce the likelihood of the batch developing a sulfur-dioxide problem. When fermentation has completed and dropped mostly clear, rack into a clean, sanitized carboy. Prepare Sparkalloid: Mix 6.25g of Sparkolloid in 150 ml (5 fluid ounce) of water. Heat to boiling in a double boiler and simmer for half an hour. Prevent scorching by frequent stirring. Replace any liquid which is lost by evaporation with additional water. Stir the wine and slowly add the hot Sparkolloid while still stirring. Add the 3.2g Potassium metabisulfite and 8.2g Potassium sorbate dissolved in a minimal amount of water. Do not dissolve in the hot water with the Sparkalloid or else the Potassium metabisulfite will gas off. Re-attach airlock and let sit approximately one week to drop clear. Optionally, re-fine with Bentonite after dropping clear to compact the Sparkalloid which is otherwise easily disturbed. Prepare Bentonite: In a clean preparation container make a thin slurry using 20 ml of water per gram of bentonite needed. Vigorous mixing may get the bentonite fully hydrated in about 10 minutes. Either hot or cold water can be used but hot water should make hydration faster & easier. Make sure all particles are wetted (no lumps). Add to the wine and stir. Settling will normally take about a week, after which time wine can be racked off the sediment. Rack into a clean, sanitized keg, add 6 cups sugar and stir to dissolve. Carbonate under pressure. 15 PSI @ 35°F is approximately 3 volumes and perfect for this beverage. 30.0000000 1.0700159 0.9800000 2.5000000 2 7.0000000 19.4444444 10.0000000 19.4444444 7.0000000 20.0000000 18.3333333 Keg with 14.89 PSI FALSE Forced Carbonation 1.0000000 0.5000000 7.2222222 45.0 F 28 Jun 2019 1.070 SG 1.006 SG 1.6 SRM 0.0 IBUs Tinseth 8.5 % 11.9 % 0.0 % 221.0 kcal/12oz 5.50 gal 5.50 gal 1.070 SG 0.980 SG 67.0 F 67.0 F 65.0 F 65.0 F