How many gallons of Skeeter Pee have been made.

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This thread insists that I haven't posted in it before. So, I'm wrapping up my second batch.

1320 + 10 = 1330

(That's 12,768 bottles in beer or 7980 in wine glass!)
 
Al.... I notice you're in MN... watch your ferment temps. I've found that my SP likes it better the warmer it gets. I've heard a from a few sources that wine yeast prefer hot temperatures for fermentation. >75*F is where Montrachet (which I use) LOVES to be. I was trying to brew this over the winter and had issues with the batches until I figured this out. I'm on vacation till after Christmas so I may whip up a batch myself and throw it in the fermentation chamber on some heat.
 
thanks for the advice. I do have my chamber set at about 70 degrees. learned that from a previous batch too.
 
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