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Old 02-17-2012, 02:17 PM   #1
bruceb07
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Default Skeeter Pee Question

I have finished my first batch of Raspberry Lemon pee. The process went well using a 1 gallon recipe of raspberry wine for the slurry. The wine cleared terrific however the final wine is bitter, not tart or sour.....I dont think additional sugar would help, just make it overly sweet. My wifes's first taste resulted in a Bitter Beer face.....I have experienced an unfinished taste with young wines before but I understand that the pee is complete when bottled.

ANY IDEAS????

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Old 02-17-2012, 03:17 PM   #2
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subscribed. brewing first SP this weekend.

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Old 02-17-2012, 06:12 PM   #3
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I have the same problem with my Skeeter Pee same recipe I used raspberries as well. I'm think back sweetening might be the only way. This weekend I'm going to pull a few cups out and use a turkey baster with simple syrup and play with it to see if I can get a decent taste out of it.

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Old 02-17-2012, 09:44 PM   #4
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It definitely gets better with a little age but mine have all been drinkable within 6 weeks. Does it taste like it is unfinished or did something corrupt it ?

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Old 02-17-2012, 11:58 PM   #5
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I would have to say it has an unfinished taste, I dont believe it was corrupted. The thing that has me curious is that I understood that the pee would be ready to drink as soon as bottled. But, this will definately have to age, if that even helps....

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Old 02-19-2012, 02:48 AM   #6
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subscribing. Hmm, things that are bitter..
did you use lemon juice you made yourself?
what do you sanitize with?
did you do it in a brew bucket that's been used for beer before?

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Old 02-19-2012, 04:36 PM   #7
bruceb07
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I started with a raspberry puree from MS to make the slurry. I made a 1 gallon batch of that. I used ReaLemon from the bottle and started the batch in a wine fermenter, only used for wine. I use one step sanitizer and clean like crazy. All the water I used had been boiler prior to use. I strained out solids at the first racking into a carboy. The batched fermented well, ending at 10% ABV, and cleared crystal clear.

What I'm wandering is if the puree and 1 gallon slurry was enough to give the batch more of a traditional wine composition, thus resulting in it needing to age to get past the bitterness.

I have taken 1 gallon and back sweetened with 2/3 cup of sugar and will let that sit for awhile to see what happens. The resulting wine is about 10% ABV so it shouldnt hurt to sit arround for awhile.

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Old 02-19-2012, 10:31 PM   #8
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oh man. I totally missed that in your first post... you mean to say you added a whole gallon of dry wine, or just the bottom end of it with the yeasties? That could def be a problem

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Old 02-20-2012, 12:03 AM   #9
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I started the raspberry wine and after 3 days of fermenting pitched the entire gallon into the SP. This was per Lon at the SP website. So I didnt think it would be a problem.

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Old 02-20-2012, 01:38 AM   #10
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I think you are just suppose to add the bottom of the starter but im not sure...anyways good luck atleast your skeeter pee fermented dry, my airlock stopped bubbling about 5 days in....

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