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Old 10-06-2010, 04:24 PM   #1
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Default Skeeter Pee

Recipe Type: Extract
Yeast: Wine or Cider
Yeast Starter: Slurry
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.07
Final Gravity: 1.000
IBU: N/A
Boiling Time (Minutes): Varies
Color: Bright Yellow
Primary Fermentation (# of Days & Temp): See Recipe
Additional Fermentation: See Recipe
Secondary Fermentation (# of Days & Temp): See Recipe
Tasting Notes: Delicious.

Taken directly from; http://www.skeeterpee.com/Skeeter_Pee/Recipe.html All credit and recognition goes to the original author.

For a 5 gallon batch

3 bottles of 32oz 100% lemon juice (e.g ReaLemon in the green plastic bottles or equivalent)
7 lbs sugar (or 16 cups)
3/4 tsp tannin
6 tsp. yeast nutrient
2 tsp. yeast energizer
Approx, 4 ¾ gallons water
Yeast Slurry

Potassium metabisulfite (Kmeta)
Potassium sorbate (sorbate)
Sparkolloid

Many people have difficulty getting lemonade to ferment. This is due, I believe, to several factors. The high acidity, the lack of natural nutrients, and preservatives that are often included in the lemon juice. Therefore, I do whatever I can to assist the process.

I use reverse osmosis water (this is by choice and tap water should work fine since much of the chlorine should evaporate out during the initial steps). Make invert sugar by adding your 16 cups sugar to a large stainless cooking pot along with 8 cups water and 14 teaspoons lemon juice. Stir sugar to dissolve and heat to just below boiling while stirring. Hold at this temperature for about 30 minutes. Allow to cool slightly and pour it into your primary along with 2 of the bottles of the lemon juice (reserve the last bottle until later), and enough additional water to make 5 ½ gallons. Add the tannin, 3 tsp. of the yeast nutrient and 1 tsp. of the yeast energizer. Stir.

Test S.G with hydrometer and record. I shoot for an SG of around 1.07 which yields a beverage of around 10% alcohol if it ferments dry. Vigorously beat the mixture with a wire whip for a couple of minutes to introduce oxygen and purge it of artificial preservatives. I then cover the bucket with a dish towel and let the sit for 24 to 48 hours.

After 24-48 hours, give it another quick whip and then pour in yeast slurry from the first rack of another batch of wine. It sometimes takes a while, but you should have active fermentation within a couple of days. It helps to keep this must warm (70-80 degrees). You may need to occasionally whip in some additional oxygen with the whip if fermentation seems to be progressing slowly.

Periodically check the gravity. When it gets down to around 1.05, add the other 3 tsp of nutrient the second tsp of energizer, and the last bottle of lemon juice; vigorously mix it in. Don’t be afraid to introduce some oxygen to the mix at the same time. This late addition of yeast food and oxygen helps reduce the likelihood of your batch developing a sulfur-dioxide problem. (Because of the high acidity and low nutrition, lemon has a higher propensity to developing the sulfur-dioxide rotten egg smell.) After a couple of days, you can rack into a clean, sanitized carboy.

Allow the Pee to ferment dry and for fermentation to stop. Rack into a clean, sanitized carboy. Give the batch a quick degas (use agitation and vacuum if you have the equipment). Add ¼ tsp Kmeta, 2 ½ tsp sorbate, and sparkolliod (follow directions on the package). After two weeks, the Skeeter Pee should be crystal clear. Rack into a clean, sanitized carboy, add 6 cups sugar, and stir to dissolve. Wait two weeks to be sure no new fermentation begins and bottle.

Notes:

1.I don’t call this “hard lemonade” because too many people have tried the commercial versions and they tend to make a mental impression of what it’s going to taste like before trying it. When it doesn’t taste just like the commercial versions (which are usually 5% alcohol, lemon flavored malt beverages) they conclude that it’s a poor reproduction. This stuff isn’t a reproduction; it’s the original home-style without the big marketing budget and price tag. Please be advised that you need to keep an eye on those you serve this to. Because it drinks easily on a hot day and the alcohol is about double that of commercial hard lemonades and beer, it is easy to accidentally over consume; it sneaks up on you real fast.

2.This beverage will often take on flavor characteristics of the wine that donates the yeast slurry, keep this in mind when deciding which flavors will blend well with lemon.

3.You want to use a healthy yeast slurry to start your batch. If the slurry is coming from wine that is being pushed to high alcohol levels, it’s possible the slurry is suffering from the effects of alcohol poisoning. Therefore, it’s best if the slurry is used while it is still part of an active ferment.

4.You may have noticed that you start with 5 ½ gallons of must and this is a recipe for 5 gallons. This is because you’ll be leaving a bit more sediment behind at your first racking. Remember that you’re adding the slurry from a previous batch and it will be left behind along with the sediment created by the Skeeter Pee.

5.If you aren’t in a hurry, Skeeter Pee will often fall clear without the Sparkolloid (as long as you’ve done a good job of degassing). My batches often clear in 30 to 45 days without fining.

6.There’s no need to age this beverage. It tastes great soon after bottling. Serve chilled.

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Old 12-14-2010, 08:22 PM   #2
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Quick question on this, does one HAVE to use a yeast slurry or could one just make a starter? Also wondering if you had any specific recipes for a strawberry version of this? Thanks! :-)

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Old 12-14-2010, 09:09 PM   #3
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I made it using a starter of apple juice, it worked fine. The first time it was way to lemony. This time I'm only using the 2 bottles of lemon and skipping the third. And I am going to back sweeten with cans of frozen concentrated strawberry Frutopia.

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Old 12-14-2010, 09:17 PM   #4
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Just found this, sorry, should have done some more reading.

"Q: Can I make a batch of Skeeter Pee if I don’t have a slurry?

A: You can. Some people have had luck simply sprinkling the yeast on top of the must in the place of using a slurry. Be cautioned though, that the ferment will take much longer to get started. It helps to whip the must with a wire whisk to introduce lots of oxygen and keep the must warm. Be prepared to wait up to a week to see signs of ferment. An alternative method that has been successful is starting a 1 gallon batch of wine using frozen concentrate, letting it go for 5 days to a week to get good and active, and then using the whole thing in place of a slurry."

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Old 12-14-2010, 09:25 PM   #5
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I used 2 sachet of Montrachet, aerated the holy crap out of mine, and added ALL of the recommended Nutrient and energizer at pitch.

Had Krausen within 8 hours and pitched an additional dose (equal to second dose) of Nutrient and Energizer at 24 hours and aerated again.

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Old 12-14-2010, 10:35 PM   #6
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Thanks for the replies guys!

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Old 01-19-2011, 05:07 PM   #7
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Backsweetened as written. Too dang sweet for my preferences. Will make more another day but only use about half of the backend sugar. Decided I am going to go ahead and carbonate this batch in the hopes that some carbonic acid influence will cut the sugar a bit and give the perceived impression of a drier product.

Once the sweetnes fades a bit, there is a nice lemon note there. Refreshing.

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Old 03-06-2011, 10:14 PM   #8
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Quote:
Originally Posted by GilaMinumBeer View Post
Rack into a clean, sanitized carboy, add 6 cups sugar, and stir to dissolve. Wait two weeks to be sure no new fermentation begins and bottle.
Is this the backsweetening part of this? If so, could you just make a simple syrup to help dissolve it into the piss?
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Old 03-23-2012, 05:17 AM   #9
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I am sure this is a newb question, but since lemon is so hostile to yeast, why can't you just add lemon juice after most fermentation is done?

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Old 04-17-2012, 09:15 PM   #10
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is it bad that my sugar water boiled for 20 min?

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