Atek and I were talking about this in the skeeter pee thread and I have wanted to do it since I have bottled my last Skeeter Pee. First I need to start geting my braggot, ginger mead, green apple mead & sake to bottles before I start this but here is my plan.
In the original recipe you need to start this with a yeast slurry rather than making a simple starter or pitching fresh yeast because it is hard to ferment right & with the substitution of honey for sugar the PH will be lower than the original SP recipe so this is even more important.
I will make a starter wine and allow it to clear over 1 - 2 months to get a nice yeast cake to siphon off of. Here is the wine I will throw together:
1 gallon white grape peach
4 cans of Welch's White grape peach concentrate.
1 TBS black tea
1 tsp DAP
1/2 tsp yeast energizer
1/2 tsp pectic enzyme
Water to a gallon
Yeast: Lalvin 71b
When I have the wine racked off of the yeast in that I will start the Skeeter Pee. I converted the sugar amount to honey using the GotMead.com calculator. I also do the recipe a little different and don't use grape tannin. Rather I use Black tea so here is the recipe for the SP:
3 bottles of 32 oz 100% lemon juice (e.g ReaLemon in the green plastic bottles or equivalent)
8.75 lbs honey
1 tbs black tea
6 tsp. yeast nutrient (3 now, 3 later)
2 tsp. yeast energizer (1 now, 1 later)
Approx, 4 1/2 gallons water
Potassium metabisulfite (Camden Tablets)
Potassium sorbate (sorbate)
2 1/3 lbs sugar (or 6 cups) to sweeten finished Skeeter Pee. Use more or less for your tastes.
Directions for putting this together is at http://www.skeeterpee.com
This should yield an OG of around 1.07 & be at around 10% ABV when done. Here within the month I will probably start this.