I put in two liters of fresh squeezed lemon juice
3189 + 315 grams of sugar
2 grams of tartaric acid
Water to 22 Liters
Yeast from a riesling I just racked
4 tsp of yeast nutrient
3/4tsp of tannin
Came to a SG of 1065 tossed the yeast and watched it ferment!
I will keep an eye on it once it reaches 1005 I will put in another liter of lemon juice and two more tsp of yeast nutrient and then rack to a secondary a few days later.
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