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Old 02-09-2012, 10:32 PM   #611
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Has anyone tried adding Synsepalum dulcificum to Skeeter pee?

http://en.wikipedia.org/wiki/Synsepalum_dulcificum

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Old 02-10-2012, 01:39 AM   #612
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Wow.....HBT is full of all kinds of information.

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Old 02-14-2012, 01:34 AM   #613
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I don't know if anyone has given you an answer, but my 48 oz. bottle says it contains the juice of 31 lemons. 48/31=1.54 oz of juice per lemon.

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Old 02-14-2012, 03:18 AM   #614
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Put my second round of nutrient in and doing its thing. When it ferments dry is it ok to put the kmeta, sorbate and sparkaloid into my car before racking? I dont have a spare carboy right now. I am assuming it is but wanted t ask.

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Old 02-14-2012, 01:27 PM   #615
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Quote:
Originally Posted by Clifton View Post
I'm pretty sure that I've read this entire thread, but not positive. I don't think this has been asked so......

Lemon Juice has no sugar in it. Couldn't you just ferment the sugar water and add the lemon juice after it is done? Does the fermentation process break down the lemon juice and change the flavor of the beverage?

I have 5 gallons going right now that I waited 6 hours after pitching to add the first bottle of juice and another 9 for the second. I had CO2 production at each addition.

I had the same question listed above. Why is it that the lemon or lime juice can't be added at the end of the fermentation?
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Old 02-14-2012, 02:17 PM   #616
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I did something very similar to this. I basically made a 4.25 gallon starter with inverted sugar and water, yeast nutrient, etc. Then after fermentation was going like gangbusters I added one bottle every day and aerated it each time. Seemed to work pretty well. I got a weird sulfer like smell, and the acidity was super harsh. I don't know if it's because of the way that I did things, or the fact that I used store brand lemon juice. Ingredients were the same as "Real Lemon" but maybe something about it gave me the off flavors. I wasn't nuts about it. I have around half of the batch sitting in bottles in my basement. Maybe this summer they will have mellowed out a little bit.

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Old 02-14-2012, 02:55 PM   #617
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I would think that adding the lemon juice during fermentation would stress the hell out of th yeast and cause some off flavors. When you start it with the juice the yeast are already adjusted to the high acidity. You should be able to ferment the inverted sugar solution to completion, stabilize, then add the lemon juice and back sweeten. I would imagine the yeast do play a part in consuming some part of the lemon juice and changing the flavor profile a bit.

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Old 02-14-2012, 02:57 PM   #618
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Actually, lemon juice does have sugar in it - not much, but some (1 gram per ounce). Maybe adding it per the recipe lets the sugar in the lemon juice ferment out, so the Pee softens - isn't as acidic?

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Old 02-14-2012, 06:16 PM   #619
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if you add the lemon juice after fermentation it might cause your drink to be extremely sour but I haven't done it so I don't know

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Old 02-15-2012, 02:17 PM   #620
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I had a batch going with intent to let it go dry before adding the lemon juice. I lost my patience and tossed in a bottle when the ferment slowed.

Heres the funny part.. the yeast seemed to like it. The pulp bits served as nucleation points, but i think the yeast get something out of it too. I just put in the second bottle (this is like day 35) and it perked up again!
I have heard it said before that yeast can eat sugar but cannot survive on sugar alone.. might be credible.

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