I made this back in July 2012 based on a recipe I found for Skeeter Pee, but have only just got around to bottling it today 30/7/14 so it's now 2 years old. The original Skeeter Pee was made with bottled Lemon Juice, but I decided to make this with real lemons and the zest. This is what I used for 1 gal.
18 Lemons juiced and zested.
1 bottle of Lemon Juice 200ml
(the juice from the lemons and bottle made 1 lt of juice)
1 tsp tannin
1 tsp pectolase
Water to 1 gal
The sugar was dissolved by heating with some water and added to the FV along with all the rest. PH as you would expect was nearly sulphuric acid level of 2.5. I was a bit sceptical wine yeast would ferment this, given the high ph so decided to use Lalvin D47 which is a hardy yeast and keeps on going. SG was a respectable 1.082 but I think it would be better being higher. 1.100 would have been a better target for this.
The initial brew was fermented for 3 weeks and the SG was now .998. On tasting, it was very lemony and smelt divine, but the taste was very acidic. So I decided to split the DJ and top up with 1 lt WGJ in each DJ. And left this to ferment out for a further 3 months, when in December 2012 it was stabilised and put into another DJ to mature. FG was .998 again. At that stage it was still quite acidic but not as bad as earlier.
It having reached it's 2 year anniversary I decided to bottle this today having not tasted it since putting it away in December 2012. The wine is very dry to taste and also still very lemony. But it is now drinkable. I can imagine this being very refreshing on a hot day. Given the type of wine that it is I decided to bottle in 18.7 cl bottles which I have been saving for a while. That way I can open one and have just one glass.
Judgement. An interesting cheeky little wine, perfect to refresh on a very hot day. But not a quaffing wine. One glass at a time would be enough I think. Also a higher ABV would maybe help. Were I to make this again I think I would make this with 2lt WGJ and 1/2lt lemon juice. and up the sugar to give 1.100. Given the acid nature of this wine it could perhaps mature for a further 2 years and still be acidic.
For those going to the Northern Get Together I'll bring some along for you to try.