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Old 10-11-2011, 08:08 PM   #1
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Default " skeeter pee" experiment question

I have a couple of batches of skeeter pee that is ready to rack into a clean carboy to finish clearing. I have made a ton of this stuff as it gets gone quick around my friends. Anyway I am thinking about inverting the sugar and just putting sugar water ( with the nutrient and tannin etc) back over the lees from these batches then when it is done , adding the lemon juice to flavor it. I was wondering if any of you thought this would ease the stress on the yeast because of the acidity being gone.... or am I just wasting sugar and time? Oh yeah before anyone asks NO I have not sorbated and sulfited it yet.

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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 10-12-2011, 03:45 AM   #2
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I made my first batch of skeeter pee (with red wine lees) last year, and I have an new 12oz bottle of lees in the fridge. I never actually added any nutrient or tannins to my first batch. Just sugar, Real Lemon (r), and good old H20. Most of my friends laughed at the idea, until summer came around and I force carbonated it in a keg, then bottled it and took it around for those hot summer days. Next thing I knew, I had 2, or 48 bottles left. People are begging for more.

But, as far as your question is concerned, if your gonna pour the new "sugar water" on top of the primary yeast, I don't see why they wouldn't take off. Don't bother trying on the secondary yeast, as they've had their full and are most likely dead.

And why sorbate if you don't want something sweet?

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Old 10-12-2011, 08:37 PM   #3
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Originally Posted by barryshomebrew View Post
I made my first batch of skeeter pee (with red wine lees) last year, and I have an new 12oz bottle of lees in the fridge. I never actually added any nutrient or tannins to my first batch. Just sugar, Real Lemon (r), and good old H20. Most of my friends laughed at the idea, until summer came around and I force carbonated it in a keg, then bottled it and took it around for those hot summer days. Next thing I knew, I had 2, or 48 bottles left. People are begging for more.

But, as far as your question is concerned, if your gonna pour the new "sugar water" on top of the primary yeast, I don't see why they wouldn't take off. Don't bother trying on the secondary yeast, as they've had their full and are most likely dead.

And why sorbate if you don't want something sweet?
I DO want it sweet. The recipe calls for back sweetening, and I bottle. To avoid bombs I have to sorbate it. I getting ready to invert the sugar( no idea why that is necessary at all but thats what it calls for) and will let you guys know if it takes off or not.
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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 10-12-2011, 11:18 PM   #4
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Mixed the sugar water and tannins etc and topped up to a little over 4.5 gallons ( adding the 3 bottles of lemon juice should then hit 5.5 gallons) within 15 minutes I had airlock activity.

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Old 10-13-2011, 12:58 AM   #5
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HMMMMM I think a blowoff tube may be in order.

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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 10-25-2011, 03:03 AM   #6
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so hows the sugar water going?

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Old 10-25-2011, 02:48 PM   #7
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so hows the sugar water going?
still bubbling away.. I cannot believe it isn't done yet.
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Old 10-27-2011, 11:46 PM   #8
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fermentation is sluggish at best. one carboy is still at 1.020 and one is WAY higher than that. They went NUTS at first.

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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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Old 10-28-2011, 07:25 PM   #9
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Don't forget to update the Tally.... Maybe we can get to 1000 gal's this year!

http://www.homebrewtalk.com/f25/how-...n-made-221455/

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Old 10-28-2011, 07:29 PM   #10
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Dry yeast is soo cheap for me... it's not worth gambling on used Pee Yeast. It works really hard and can be pretty stressed. I re-used a batch and it went bad during fermentation, I didn't realize it till I had poured the next batch on top of it! Basically I had racked into the bottling bucket and dumped the next batch on the slurry I had just racked from. Then went about bottling the first batch. That's when I found it was bad.

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