Bottle carbing skeeter pee

Does anyone have any experience with it? My fear is by the time it clears it will be hard to bottle carb because of the harsh environment...

Any thoughts or experience?

I have not carbed skeeter pee. But I have bottled sweet carbed hard cider. Pretty much the only way to do it is force carbing then use a beer gun or counter pressure filler. The issue is that after you stabilize the yeast wont be there to bottle carb. And if you don't stabilize you will end up with bottle bombs.

sweeten with splenda rather than sugar. Then prime with sugar and bottle... never done it but I bet it would work.

Read the last post on this thread at WMT:

http://www.winemakingtalk.com/forum/showthread.php?t=8549&page=2

Worked for him, though I wonder what flavor nuances come from the sugar substitute.

OHIOSTEVE said:

sweeten with splenda rather than sugar. Then prime with sugar and bottle... never done it but I bet it would work.

Click to expand...

I think the problem is that after killing off all of the yeast there are none left to eat the sugars and carb the bottles.

My fear with adding a packet of dry yeast is that then you could start the ferment again and thats where your bottle bombs come from. Seems to me like the only sure way is to keg and then transfer to botttle after it is kegged? What are your thoughts?? Need to do something this weekend with mine.

Does everyone drink it carbed? Anyone drink it still in bottles?

br1dge said:

I think the problem is that after killing off all of the yeast there are none left to eat the sugars and carb the bottles.

My fear with adding a packet of dry yeast is that then you could start the ferment again and thats where your bottle bombs come from. Seems to me like the only sure way is to keg and then transfer to botttle after it is kegged? What are your thoughts?? Need to do something this weekend with mine.

Does everyone drink it carbed? Anyone drink it still in bottles?

Click to expand...

do not stabilize it, just let it ferment dry.. add splenda to taste.. then add priming sugar and bottle.

Does that mean not adding the Kmeta and Sorbate?

Sorry for the elementary question but I am new to fermenting wines and this is my first. I'll keep seating as well. Thanks.

Yes, Kmeta and Sorbate will prevent it from refermenting.

if you can't keg + bottle, and if you don't like the fake sugars, you can sweeten as normal and then bottle pasteurize. there should be enough yeast activity after clearing but i have never tried this after using clearing agents. others perhaps can comment on this? works great with naturally clear ciders.
skip the k-meta + sorbate, sweeten to taste, bottle, closely monitor the carbonation, and pasteurize according to this sticky on the cider page.
https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/
it's not trivial but once you get the technique down it goes ok. just don't try to cook something over-carbed or they will explode.