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Old 11-22-2010, 07:00 PM   #81
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mines in a carboy ready to get transferred and back sweetened then it will sit in the carboy for a week then bottled

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Old 12-02-2010, 11:29 AM   #82
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The only lemon juice I could find around here contains sulphites, any advice?

I was thinking warming the must up a bit and then giving it a good whisk and then letting it sit a day before pitching the yeast slurry.

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Old 12-02-2010, 11:40 AM   #83
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Wine yeast are tolerant of sulfites. It's sorbate and a couple others you have to watch out for. That being said, if you pitch onto a whole cake you should be able to overcome most preservatives, especially when you dilute them down by adding the water.

Just go with whatever the skeeter-pee guy says, is my opinion. (I haven't made it yet, need to rack off the cake first.)

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Old 12-02-2010, 01:20 PM   #84
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If you read the recipe you are supposed to make the sugar water add 2 bottles of the lemon juice, water and add the tannin, yeast energizer, yeast nutrient whisk it and let it sit for 24 - 48 hrs with a towel over it for this exact reason

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The only lemon juice I could find around here contains sulphites, any advice?

I was thinking warming the must up a bit and then giving it a good whisk and then letting it sit a day before pitching the yeast slurry.
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Old 12-03-2010, 09:57 PM   #85
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ok, so I just bottled my Apfelwein and I want to make this Skeeter Pee next. Can I just rack on top of my yeast cake? How long is the Yeast Cake viable?

No clue how to do this here...

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Old 12-03-2010, 10:04 PM   #86
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ok, so I just bottled my Apfelwein and I want to make this Skeeter Pee next. Can I just rack on top of my yeast cake? How long is the Yeast Cake viable?

No clue how to do this here...
You could sanitize a container and then keep your slurry in the fridge for quite a while. Probably months. I have some beer yeast that I washed and have reused it months after and it's been fine.
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Old 12-03-2010, 10:05 PM   #87
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You could sanitize a container and then keep your slurry in the fridge for quite a while. Probably months. I have some beer yeast that I washed and have reused it months after and it's been fine.
How do you "wash" it??
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Old 12-03-2010, 10:21 PM   #88
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How do you "wash" it??
http://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/
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Old 12-04-2010, 12:17 AM   #89
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Did you follow the directions? You have to make the skeeter pee and let it sit a couple days then you just pour the yeast slurry in. Read the recipe. You don't make it like apfelwein.

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Old 12-04-2010, 01:53 PM   #90
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The yeast color has a lot to do with how viable it is. The browner it gets, the less likely it is able to be used, IIRC (has to do with glycogen storage).

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