Electric Brewing Supply 30A BCS Giveaway - Last Weekend to Enter!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Skeeter Pee
Reply
 
LinkBack Thread Tools
Old 05-31-2013, 09:21 PM   #1511
Arpolis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Tulsa, Oklahoma
Posts: 2,078
Liked 202 Times on 186 Posts
Likes Given: 35

Default

Quote:
Originally Posted by gcdowd View Post
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.
__________________

A painting says a thousand words. But a painting while on good mead just looks funny!

Arpolis is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2013, 01:04 AM   #1512
oogaboogachiefwalkingdeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: , ok
Posts: 496
Liked 62 Times on 47 Posts
Likes Given: 1

Default

Best and easiest read post number 1509 Fool proof and easy

__________________
oogaboogachiefwalkingdeer is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2013, 01:51 AM   #1513
LBussy
OCD Procrastinator
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LBussy's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Kansas City, Missouri
Posts: 621
Liked 124 Times on 101 Posts
Likes Given: 52

Default

I have used Arpolis' method and it works. Unlike some folks who don't follow directions, get lucky once, then try to talk other folks into it, that method works repeatably.

The issue with just starting with sugar and adding the juice later is there is some considerable sulfites in the juice that will gas off when you follow the directions. If you add all at jiuce the end the sulfur will not have a chance to gas off and will be overpowering.

__________________

Lee Bussy
Bad decisions make good stories.


Reason: Too many typos!
LBussy is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2013, 02:02 AM   #1514
ChrisL_
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 180
Liked 16 Times on 13 Posts
Likes Given: 1

Default

Quote:
Originally Posted by LBussy
. If you ass of all at the end the sulfur will not have a chance to gas off and will be overpowering.





Someone been into the Peter Skee tonight? :-)
__________________

Keg #1 Chocolate Coconut Stout
Keg #2 Orange Honey Hefe
Keg #3 Dead Guy Ale

ChrisL_ is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2013, 02:26 AM   #1515
LBussy
OCD Procrastinator
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LBussy's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Kansas City, Missouri
Posts: 621
Liked 124 Times on 101 Posts
Likes Given: 52

Default

Wow ... well I have been but I was trying to reply on my phone and apparently the print is too small.

__________________

Lee Bussy
Bad decisions make good stories.

LBussy is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2013, 02:28 AM   #1516
tylerverry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 45
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by ChrisL_

Someone been into the Peter Skee tonight? :-)
I know I have been. ;-) At least mixed 50/50 with iced tea.
__________________
tylerverry is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2013, 02:28 AM   #1517
LBussy
OCD Procrastinator
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LBussy's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Kansas City, Missouri
Posts: 621
Liked 124 Times on 101 Posts
Likes Given: 52

Default

Quote:
Originally Posted by tylerverry View Post
I know I have been. ;-) At least mixed 50/50 with iced tea.
Made Shandys tonight. So good!
__________________

Lee Bussy
Bad decisions make good stories.

LBussy is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2013, 02:30 AM   #1518
ChrisL_
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 180
Liked 16 Times on 13 Posts
Likes Given: 1

Default

Quote:
Originally Posted by LBussy
I have used Arpolis' method and it works. Unlike some folks who don't follow directions, get lucky once, then try to talk other folks into it, that method works repeatably.

The issue with just starting with sugar and adding the juice later is there is some considerable sulfites in the juice that will gas off when you follow the directions. If you ass of all at the end the sulfur will not have a chance to gas off and will be overpowering.
Would it help to pour the juice only into a bowl and allow it to gas off by itself for a day before adding to the sugar/yeast combo? Maybe add one bottle at a time, each already individually gassed off separately.
__________________

Keg #1 Chocolate Coconut Stout
Keg #2 Orange Honey Hefe
Keg #3 Dead Guy Ale

ChrisL_ is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2013, 02:31 AM   #1519
Ostomo517
Registered User
Feedback Score: 2 reviews
Recipes 
 
Join Date: Nov 2012
Location: Norton Shores, Michigan
Posts: 1,587
Liked 575 Times on 364 Posts
Likes Given: 184

Default

Quote:
Originally Posted by tylerverry View Post

I know I have been. ;-) At least mixed 50/50 with iced tea.
Yum! Another good idea! Very excited about this stuff, just pitched starter today.
__________________
Ostomo517 is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2013, 02:47 AM   #1520
thejudge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 184
Liked 11 Times on 9 Posts

Default

Quote:
Originally Posted by ChrisL_

Would it help to pour the juice only into a bowl and allow it to gas off by itself for a day before adding to the sugar/yeast combo? Maybe add one bottle at a time, each already individually gassed off separately.
It's just easier to follow how it's played out. It seems like a lot of steps but really it's not. Just whip the shat out of it couple times a day while its fermenting and it'll degas the so2 with no problem. Another good step would be to use a o2 set up. I use it with mine and works great.
__________________
thejudge is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools