Originally Posted by homebrewbeliever
How did the final product turn out? I like Montrachet yeast for meads and such, but it ferments slightly sweet, so I was wondering about using it for the skeeter pee. Did you like how it turned out, and did you backsweeten it?
Well I have to admit it isn't quite done yet... I just started it about a week ago, but it is moving along quite well. Overall it's chewing up sugar and making alcohol. Last night's gravity was 1.033 down quite a bit from 1.072. I do have to say that there is a sweet Concord grape smell to my skeeter pee but I believe that is due to the tannin I used.
I will be transferring to a secondary in the next week or so. I am a firm believer that if there is still yeast action going on then it needs more time. I have it sitting at about 72 degrees on average.