Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Skeeter Pee - Starting with Dry Yeast

Reply
 
LinkBack Thread Tools
Old 12-21-2010, 02:11 AM   #1
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default Skeeter Pee - Starting 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.

Here is the recipe:

http://www.skeeterpee.com/Skeeter_Pee/Recipe.html


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.

The starting gravity was 1.072

Temp in the mid 70s

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

Last edited by geniz; 12-23-2010 at 01:45 PM.
geniz is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 12-21-2010, 02:12 AM   #2
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default

Now its Monday night,

The must is fermenting, but not vigorously.

SG tonight is 1.062, so something's happening.

__________________
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 12-21-2010, 07:35 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

Tuesday afternoon. SG = 1.054

Adding last bottle of lemon juice, 3 tsp yeast nutrient, and 1 tsp yeast energizer.

More to come...

__________________
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 12-23-2010, 01:18 PM   #4
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default

Wednesday Night,

Bubbling away like mad. Nice lemony smell from the open fermenter and a large foam cap on top. Did not stir since it looked like it was working just fine, but probably will tomorrow to try to try to prevent sulphur smell

__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle

Last edited by geniz; 12-23-2010 at 01:47 PM.
geniz is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2010, 04:36 PM   #5
Knight03
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Russellville, Arkansas
Posts: 40
Default

subscribed

__________________
Knight03 is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2010, 05:09 PM   #6
Atek
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boise, Idaho
Posts: 413
Liked 18 Times on 16 Posts
Likes Given: 83

Default

Subscribed as well

__________________

"Gaurd your honor, let your reputation fall where it will, and out live the bastards."

Atek is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2010, 05:41 PM   #7
Bradinator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Calgary, AB
Posts: 655
Liked 24 Times on 21 Posts
Likes Given: 12

Default

Very interested in seeing where this goes. I can tell you from my own experience in trying to make a 'hard lemon cider' that it can be very, very difficult to get that fermentation going.

It took over two weeks and three packs of WC-1118, lots of yeast nutrient and a prayer before it finally took off. What I found though was it appeared to be fermenting like crazy at first, but my SG readings told another story. Mind you the recipe was different, but I was very happy with the final product. I would keep checking the SG every couple days to be sure its actually fermenting.

__________________
Bradinator is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2010, 09:55 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 Bradinator View Post
Very interested in seeing where this goes. I can tell you from my own experience in trying to make a 'hard lemon cider' that it can be very, very difficult to get that fermentation going.

It took over two weeks and three packs of WC-1118, lots of yeast nutrient and a prayer before it finally took off. What I found though was it appeared to be fermenting like crazy at first, but my SG readings told another story. Mind you the recipe was different, but I was very happy with the final product. I would keep checking the SG every couple days to be sure its actually fermenting.
It seems to be working well. I aerated it tonight. I think the trick is to get the yeast started well in sugar water and very carefully add must a little at a time to the yeast, making sure that it is working well before adding more. Initially I had very slow fermentation, but when I added the second round of energizer and nutrient, it really took off.
__________________
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 12-23-2010, 11:56 PM   #9
Bradinator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Calgary, AB
Posts: 655
Liked 24 Times on 21 Posts
Likes Given: 12

Default

Glad to hear it

I actually started a 'light' version of Skeeter Pee tonight (OG was 1.048) and I plan to go with the dry WC-1118 yeast as per what you did.

Here's hoping!

__________________
Bradinator is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2010, 08:46 AM   #10
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default

Bradinator,

Keep us informed on how things are going.


Here's a picture of the foam cap in the fermentor.

__________________
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
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Skeeter Pee klcramer Wine Making Forum 2256 Yesterday 02:44 AM
Skeeter Pee instructions using dry yeast? j-rad Wine Making Forum 22 04-03-2012 04:20 PM
Skeeter Pee or Apfelwein in a Primary instead of a Carboy? vanceromance Wine Making Forum 2 11-18-2010 12:04 PM
Low pH, MLF not starting, help!? larrybrewer Wine Making Forum 5 11-07-2010 05:56 PM
Just starting out - recommend books Sp1cer Wine Making Forum 2 03-02-2009 11:12 PM