Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Skeeter Pee instructions using dry yeast?

Reply
 
LinkBack Thread Tools
Old 12-13-2010, 05:41 PM   #1
j-rad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 18
Default Skeeter Pee instructions using dry yeast?

does anyone have a brief writeup on making skeeter pee using a dry yeast instead of a slurry? I know its not as easy, but if anyone can share their method that worked id appreciate it.

What type of dry yeast?
When to add the lemon juice?

__________________
j-rad is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2010, 05:49 PM   #2
GilaMinumBeer
In yo' garage, steelin' yo parts.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
GilaMinumBeer's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Oblivion
Posts: 46,976
Liked 4619 Times on 4307 Posts
Likes Given: 56

Default

I went all in on mine. Added all of the sugar and juice all at once.

Pitched two sachet of Red Star Montrachet in 5 gallons. I waited until I saw activity and then aerated again and mix in the second dose of Nutrient and energizer.

The Montrachet chewed through it at 75*F ambient for several weeks and took the use of the Sparkalloid to make it drop. Montrachet is very lowly flocculant. never did take Hydro readings so I have no idea how attentuated it is. Given the vigour of the yeast and how long it fermented I can only expect it is very, very dry prior to the chemical genocide and back sweetening.

Kegged it last night and have yet to even sample it.

__________________
GilaMinumBeer is offline
 
Reply With Quote Quick reply to this message
Old 12-20-2010, 04:55 PM   #3
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default re: Skeeter Pee with dry yeast

I started a batch of skeeter pee this weekend. Didnt have a slurry, so I decided to try to start it with dry yeast. I made the "must" as per the original recipe.

I decide to try to get a yeast starter going al la Yoopers Hard lemonade.

http://www.homebrewtalk.com/f79/hard-lemonade-68144/


If it worked for her recipe, it probably would work for Skeeter Pee.

So, I rehydrated a pack of EC-1118 in 2 cups warm water and 2 tbsp sugar. Once this got going, I added a cup or two of must every hour, making sure that it was bubbling away before I added the next round of must. Once I had about 1/2 gallon of starter, I put an airlock on the starter and let it work overnight .

I pitched the yeast starter into the fermenter and it seems to be going well, Its bubbling slowly, but its working. Ive been stirring the must a couple of times a day to introduce oxygen.

So far so good.

When it gets down to 1.050, I'll add the third bottle of lemon juice, some nutrient and energizer.

__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle
geniz is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 02:27 AM   #4
mux11
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Des Moines, IA
Posts: 68
Default

I got a question....... Started my batch and working on the starter doing small additions (1 wine theif) as the foam got built up.

Then I added two theifs worth and all activity has stopped. Ive been stiring it up and nothing.

I am wondering if I haved killed off the yeasts or just need to wait?
advise?

__________________
mux11 is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 02:06 PM   #5
onthekeg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 1,788
Liked 73 Times on 58 Posts
Likes Given: 15

Default

Just wait, it will come around. My batch that I started on Saturday night isn't showing much activity, but the gravity is going down.

__________________
onthekeg is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2011, 06:50 PM   #6
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default

Quote:
Originally Posted by mux11
I got a question....... Started my batch and working on the starter doing small additions (1 wine theif) as the foam got built up.

Then I added two theifs worth and all activity has stopped. Ive been stiring it up and nothing.

I am wondering if I haved killed off the yeasts or just need to wait?
advise?
As you add more and more slurry to your starter, the bubbling will slow down. In fact if you look at my original post, you can see from the pictures that each successive addition knocked down the activity.

Also don't expect high levels of activity when you add the starter to the must. There is only a perceivable fine bubbling until the second addition of nutrient.

Hope this helps
__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle
geniz is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2011, 05:32 PM   #7
mux11
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Des Moines, IA
Posts: 68
Default

Well , pitched starter last night and checked this morning to a good bit of activity. So excited to have this going so well. Thanks !
Hit og at 1.070- temp holding at 75f in water bath with heater.

__________________
mux11 is offline
 
Reply With Quote Quick reply to this message
Old 04-26-2011, 06:03 PM   #8
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default

Quote:
Originally Posted by mux11
Well , pitched starter last night and checked this morning to a good bit of activity. So excited to have this going so well. Thanks !
Hit og at 1.070- temp holding at 75f in water bath with heater.
The 75 degree bath will help a lot.
__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle
geniz is offline
 
Reply With Quote Quick reply to this message
Old 04-27-2011, 03:13 AM   #9
mux11
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Des Moines, IA
Posts: 68
Default

HOLY SMACK! checked the gravity and its at 1.052 - at right about 24hr mark.
Guess Ill be doing the second addition of Lemon Juice, energizer, and nutrient shortly.
This is really coming along quick

__________________
mux11 is offline
 
Reply With Quote Quick reply to this message
Old 04-28-2011, 04:15 AM   #10
Captive
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Saint James, MN US, MN
Posts: 105
Liked 6 Times on 5 Posts

Default

It's been a really cool Spring in the Northern states. I think that means we're in for a hot Summer. At the rate your SP is going though, it'll be ready to drink by the first hot day we get.

__________________

Cheers, Lon

www.skeeterpee.com

Visit Skeeter Pee on facebook and click the like button

Captive is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Skeeter Pee klcramer Wine Making Forum 2180 07-21-2014 06:52 PM
Skeeter Pee or Apfelwein in a Primary instead of a Carboy? vanceromance Wine Making Forum 2 11-18-2010 12:04 PM
Wine Kits -- beyond the basic instructions... tom777 Wine Making Forum 10 02-23-2010 05:19 AM
First time kit: sanitizer and should I age longer than instructions? cdanprice Wine Making Forum 5 11-22-2009 05:55 PM
need instructions dlynch Wine Making Forum 1 08-26-2008 05:27 PM