Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Skeeter Pee
Reply
 
LinkBack Thread Tools
Old 07-28-2013, 04:52 AM   #1731
Swarley88
Feedback Score: 3 reviews
Recipes 
 
Join Date: Nov 2012
Location: Chaska, Minnesota
Posts: 1,571
Liked 609 Times on 375 Posts
Likes Given: 30

Default

Quote:
Originally Posted by coldcrash View Post
My first batch.

This is just pulled out of secondary after only 24 hrs. Amazing how much it's cleared in that short time.

Big nose of fresh squeezed lemonade; presents on the palate as a bone dry white wine; medium-short finish of fermented lemons. Very cool!

Wife and I trying to decide how much (if any) back-sweetening, and with what...
Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
__________________
Swarley88 is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2013, 04:58 AM   #1732
gcdowd
Hopalicious
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
gcdowd's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Baldwinsville, NY
Posts: 1,881
Liked 194 Times on 148 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Swarley88

Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
I've used dry yeast on both my batches with no issues. I used two packets of champagne yeast. Fermented like a boss both times
__________________

God invented whiskey to keep the Irish from ruling the world.

gcdowd is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2013, 05:01 AM   #1733
Fuzzymittenbrewing
Feedback Score: 4 reviews
Recipes 
 
Join Date: Jun 2013
Location: , West Michigan
Posts: 3,996
Liked 1231 Times on 871 Posts
Likes Given: 117

Default

Quote:
Originally Posted by Swarley88 View Post

Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
EC1118 starter
__________________
Fuzzymittenbrewing is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2013, 05:04 AM   #1734
Swarley88
Feedback Score: 3 reviews
Recipes 
 
Join Date: Nov 2012
Location: Chaska, Minnesota
Posts: 1,571
Liked 609 Times on 375 Posts
Likes Given: 30

Default

Quote:
Originally Posted by gcdowd View Post
I've used dry yeast on both my batches with no issues. I used two packets of champagne yeast. Fermented like a boss both times
Quote:
Originally Posted by Fuzzymittenbrewing View Post
EC1118 starter
Awesome. I was thinking of using the EC1118 or Red Star Premier Cuvee.
__________________
Swarley88 is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2013, 04:07 PM   #1735
coldcrash
HBT_SUPPORTER.png
Feedback Score: 19 reviews
 
coldcrash's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Hanover, Pennsylvania
Posts: 2,450
Liked 1323 Times on 824 Posts
Likes Given: 720

Default

Quote:
Originally Posted by Swarley88

Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
I did a starter with two packs EC1118 in half a gallon of Newman's Own Virgin Lemonade (no preservatives, just lemon juice, water, and sugar) straight from the carton.
__________________
coldcrash is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2013, 12:42 PM   #1736
mux11
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Des Moines, IA
Posts: 73
Default

I have always used 1 pack of the dry Champaign yeast, made a starter and no promlem with it starting right away.

I've got 10gal that I am cold crashing before back sweeting... can't wait!

__________________
mux11 is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2013, 09:47 PM   #1737
Swarley88
Feedback Score: 3 reviews
Recipes 
 
Join Date: Nov 2012
Location: Chaska, Minnesota
Posts: 1,571
Liked 609 Times on 375 Posts
Likes Given: 30

Default

Haha got all the ingredients lined up and my stove breaks down on me today!

forumrunner_20130730_164706.png

__________________
Swarley88 is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2013, 05:41 PM   #1738
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 163
Liked 3 Times on 3 Posts
Likes Given: 90

Default

for back sweetening has anyone made the invert sugar for that stage? to help the 6 cups dissolve into the finished product a little easier...just wondering how it would turn out, or if it would ruin my 6 G batch

appreciate any help.

__________________
A50SNAKE is offline
 
Reply With Quote Quick reply to this message
Old 08-03-2013, 05:48 PM   #1739
Fuzzymittenbrewing
Feedback Score: 4 reviews
Recipes 
 
Join Date: Jun 2013
Location: , West Michigan
Posts: 3,996
Liked 1231 Times on 871 Posts
Likes Given: 117

Default

Quote:
Originally Posted by A50SNAKE View Post
for back sweetening has anyone made the invert sugar for that stage? to help the 6 cups dissolve into the finished product a little easier...just wondering how it would turn out, or if it would ruin my 6 G batch

appreciate any help.
I've done it. Works great
__________________
Fuzzymittenbrewing is offline
A50SNAKE Likes This 
Reply With Quote Quick reply to this message
Old 08-03-2013, 05:51 PM   #1740
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 163
Liked 3 Times on 3 Posts
Likes Given: 90

Default

Quote:
Originally Posted by Fuzzymittenbrewing View Post
I've done it. Works great
awesome....thanks.

I'm going to add one cup of water and 1/3 cup of real lemon juice too...see what that does. how did you do yours?
__________________
A50SNAKE is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools