Some time last year I decided I was going to try my hand at brewing. During the research stages, as with everything I do, I was all in, you know, I’m-going-to-turn-my-garage-into-a-climate-controlled-fermentation-chamber all in. Thankfully, common sense prevailed, but even then, after my first attempt and complete failure with mead, I went and bought a ton of brewing equipment. I don’t like most beer, sours being the exception, so that was out. I ended up “brewing” mead, then moved on to cider, which was delicious, and so on.
My latest brew, or should I say ferment, was something called Skeeter Pee. It’s a lemon wine and it’s wildly popular in the home-brewing community. You can find the recipe and instructions on the official Skeeter Pee website, it’s too long to retype here. The recipe is for five gallons, but I don’t drink much and I don’t actually know that many people with whom to share, so I only made half. Most people have the finished wine in a matter of a few weeks but it took me much longer for the simple reason that I didn’t have the clearing agent, Sparkolloid, and I decided to just let it clear on its own. After over two months of waiting, I’d had enough, bought some Sparkolloid and added it to the mix. That was one afternoon, and it was crystal clear by the next morning. It was so clear that I could read a bag of Splenda through the liquid. I should have gotten Sparkolloid in the first place.
One last note on ingredients; the recipe calls for a yeast slurry from a prior batch of some other wine, with the idea being that yeast pitched from a packet or even liquid yeast would have a difficult time doing its thing in such an acidic environment. After doing some research, I decided to rehydrate a packet of yeast and pitch that since I had never made wine before and didn’t have yeast slurry, plus the rehydrated yeast method had worked for many people. I didn’t have any issues and the fermentation went merrily along.
This stuff is delicious! DELICIOUS! I haven’t had it cold, but I will this weekend. It looks almost like water, but don’t let it fool you, it packs a punch…or maybe I’m just a lightweight.
The ABV is approximately 9.5%, which is average for white wines, and it’s slightly sweeter than a Riesling thanks to that final sweetening after clearing. Right up my alley.
Here are my notes from the process (they are messy!):