Originally Posted by gcdowd
I'm thinking about making my first batch of this and have been reading up on it but have a few questions. I was only able to find some Red Star Champagne yeast (and I don't have any wine going so I can't pitch the slurry). What's the best way to use this yeast without having it stall? I was thinking about inverting the sugar and basically adding that the enough water to get me to 4.75 gallons. I have nutrient and energizer that I plan to add. From what I've read, it's the lemon juice that really inhibits the yeast. Why not let the sugar solution ferment out, then add the lemon juice toward the end? Is this viable?
Here is the best way to use that yeast:
Take a 1 gallon glass jar.
These can be found at Target, LHBS or many grocery stores in the form of gallon sized pickle jars and the like.
Add to it the following:
4 cans of Welch's 11.5oz frozen juice concentrate (white grape peach is a favorite of mine but any will work)
1 tbs of black tea
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to one gallon
Now pitch the yeast and let it rip. place a couple paper towels in between the lid and jar and that will allow for gas to escape. I have heard of that recipe finish fermenting in a matter of days but anywhere from 1 - 2 weeks can be normal.
Once wine is dry throw the jug in the fridge. It will clear quickly. Siphon off 3 - 4 wine bottles worth and the rest can be pitched for your skeeter pee. Depending on temps and how quickly the yeast works/flocculates you can have a yeast slurry in 2 - 4 weeks. If you want to flavor the skeeter pee the flavor of the fruit juice you can just pitch the whole active gallon of wine after 5 - 10 days from pitching yeast.
That is my suggestion and if followed you will not have any stalling issues.