Ok, i have a batch going now.... So excited to try it!
My question is if it can be made the same way using key lime juice??? Or even regular lime juice???
No I did not de gas. This is my first "wine" and wasn't sure about that step. Is de gassing just as simple as stiring it? Thanks for the info guys.
Stirring will help, but it's hard to get all the "fizz" out with just stirring. I degas using vacuum pressure (I use a hand operated brake bleeder to generate vacuum). Another thing that seems to be effective is leaving an airlock on the carboy, putting it on a couple layers of thick towel and then on a slippery floor surface. Sliding the carboy back and forth will agitate the contents and this shaking and sloshing action will often release more CO2. Doing it at warmer temps also helps release the gas. When you cease to get activity in the airlock, you are fully degassed.
Somebody sense check me here but it seems that if you are degassing using a tool that attached to a drill, you aren't really disturbing the surface all that much, plus, CO2 is coming OUT of solution and should be keeping a pretty think blanket over the wine that stops the oxygen being absorbed?
Am I missing something?
Cheers
HW
Just pitched the yeast off a chardonnay into a batch of skeeter pee and things are going nicely. Fizzing like crazy within 12 hrs.
Can i use the yeast cake off this batch when i rack it to inoculate a second batch?
Made it, tried it, hated it. I don't know where I went wrong (maybe in my lemon concentrate?) but it tasted like I was drinking puree lemon peel. I still have some lemon concentrate left so I'll try it again.
Lemon concentrate? The recipe calls for lemon juice, maybe this is where it went wonky?
Cheers
HW
Making an apfelwein just so I have a yeast cake to use for this.
Not trying to put you off making Apfelwein, but you can make this recipe with dried yeast...just FYI
Cheers
HW
Next time:
I plan to pitch everything in at once next time and see what happens. I think as long as you prime it with enough yeast, you will be good to go.
What kind of lemon juice did you use? Does it contain any preservatives at all?
Cheers
HW
1. How would i go about carbonating this?
2. I love, i mean love, cherry limeade. Anyone have an idea on how to give skeeter pee this type of flavor? Maybe use a combination of lemon and lime juice, and then when racking into secondary put a few pounds of cherries and pectic enzyme into the carboy? I really want the flavor of cherries, not just the color of them. I'd love to not use a cherry extract if at all possible.
Doctor:
What types of cherries did you use, and did you use anything to help with the haze?
haha - indeed,Well, I have read all 24 pages and it's been Mr. Toad's wild ride.
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