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Awesome Mike, appreciate all the help. Gotta love that, thinking your "homemade" is store bought or distillery made. Good stuff.

It allows for more sediment to remain in the primary and out of your secondary. I wouldn't worry about the number of days, just pay attention to your hydrometer readings. For me, I would transfer to secondary until somewhere below 1.000.

Ok, so my numbers appear correct to you? Yes, I am sure it will produce extra with the sugar added in the mix but that was my plan too, just dump what I don't need. Thanks for the recipe, looking forward to the finished product..............as are my other "friends" I have told about it.

Ok, because I over analyze things, check these numbers. I am trying to mimic @Kraffty 's recipe. If I have 24oz. of Everclear extract and I need to dilute it to 1 part extract to 2 parts simple syrup, then I need 48oz.of simple syrup to add to the 24oz. of Everclear extract, correct? And to...

If you are making it according to Kraffty's recipe, you will add 900ml of simple syrup(made 2 parts water/1 part sugar).

haha I must admit, you made me look. I was like "what, where?"

Well, I transferred the extract from mini carboy to empty bottle. Will make simple syrup tonight and blend. My lemons stayed in 9 days total. No idea if that was long enough. It is a very deep golden color. Took a sip and it is very lemony and obviously "hot" being straight Everclear at the...

What type of kit, varietal wise? If you want more potential ABV, add some sugar to it.

@Kraffty I notice you say you removed your lemons/extract after a week. Peels were turning white, etc. Mine is on day 6 and peels are losing the vibrant yellow but nowhere near white. Also, I notice a lot of recipes online talk about leaving the alcohol/lemons alone for 30-40 days. With that...

Going to have to change mine to a RJS En Primeur Winery Series German Riesling Gewurztraminer. I just ordered the WineXpert Eclipse Stags Leap Merlot from HomeBrewSupply.

Couple of things to keep in mind for the future. A. keep an extra bottle or two of DB around for topping up B. Make a little more than 6 gal. to start with so you will have "topping" up wine left from the beginning. With that said, my first suggestion would be to rack down to a 5 gal., 3...

haha Yeah, I thought about the removal of the lemon but decided to roll with it as it was all I had and wanted to get it going. I will dig them suckers out somehow as I use that carboy quite a bit. Will do on the shaking. Swirled it around a little Saturday but didn't touch it yesterday...

I thought about that after writing(size, type, etc. of lemons would matter). Well, I went with 12 pretty good size lemons. Picked them up at a Mexican store in Omaha(I was there for Mexican chocolate and ancho peppers for another project). Peeled, removed remaining pith best I could and...

Mike, So you mentioned you would possibly dial back some of the lemons. I am starting with a 750ml bottle of Everclear. I was thinking of putting peels of 12 lemons in with it, so approx. 12 per 750ml bottle in relation to your 13 1/3 per 750ml bottle. Thoughts? I will say, I have never had...

Thanks Jim. I may give this a go. I will definitely be using Everclear, as that is what I have on hand currently. Just started making baking extracts so this will fit in the mix nicely.

So you left the lemon zest in for only a week before removing and cutting with simple syrup? Also, I assume I can downsize this recipe proportionately without hurting the flavor? I have a bottle of Everclear at home and would just use it and say 15 lemons.

Agree with Jim, why not just stick to the brandy since you have already added it before?

Ok, that is better. When I saw 1.044, that threw up some flags.

So what was your starting SG after the cherry and banana addition? 1.044 is way low.

+3 for pineapple