Originally Posted by PDXHollyD

OK, I'm going to bottle the Apfelwein tonight, and the first stage of the Skeeter Pee has been sitting with its towel on for two days, with occasional whipping to release the sulfur stinkies. I was planning to add the yeasty slurry from the apfelwein to the bucket the Pee is in.

Question for right away: Is that okay? I don't need to literally pour the lemony pre-pee mixture right onto the yeast that's left at the bottom of the apfelwein carboy, do I? That seems wrong a) because there's 5.5 gallons of lemony pre-pee and the carboy is just 5 gallons; b) because I can't believe it's really okay to just use the same carboy without cleaning it; and c) because I think I need to whip it from time to time while it ferments, and that'll be easier to do in a bucket since I don't have a wine whip but I do have a balloon whisk that works well.

Questions for later in the process, since I intend to backsweeten with Splenda:

1. Is it correct to just use six cups of the Splenda (or store-brand equivalent) that comes in the big bags?
2. I understand I don't have to use the sorbate in the previous step (two weeks before backsweetening). Do I still need to use K-meta?
3. Do I still have to wait the two weeks after backsweetening "to be sure no new fermentation begins" before bottling?

Originally Posted by PDXHollyD

dmcl700: It's working! Airlock is bubbling and the pre-pee is moving.

Originally Posted by static

I made mine from a slurry of Apfelwein that had completely cleared. I racked it to a keg at 8-9 weeks, poured the slurry into the skeeter and a couple days later it was doing it's thing. I'm sure it would just go dormant if left longer but be just fine.

Originally Posted by Jboyles123

I made another batch of pee last night, I used yeast from my apfelwein that has been in the primary for 7 weeks. No signs of fermentation yet, but it's a little soon. I'll let ya'll know when it starts...