FlashJT
Member
Um...it does....
FlashJT said:Um...it does....
dmcl700 said:Arpolis, I noticed that you started your batch of pee back in August and that it is crystal clear now. I started this batch that I would like to carbonate about 3 wks ago. Can I use a fining agent to clear it without the use of sorbate and k meta and carbonate? Or should I be waiting for it to clear on its own?
I am in the middle of my first batch of SP & had a question about fermentation activity. How aggressive should the fermentation rate be? It is working, but at the same rate as an apfelwein. Too slow? About right? The SG at 1.06 this morning. I have whipped it a couple of times, which seems to have helped some. Just wondering what others are seeing.
ColoHox said:Mine is always slow and steady. Maybe some foaming but usually just small thin bubbles. I whip once a day for about 4-5 days, add more lemon juice and nutrient, and whip some more. It is usually down to 0.95 in about 10 days total, in my experience.
How many times do you rack it? Do you rack it within those 10 days?
ColoHox said:Only once into keg or bottles. I primary ferment for 10-14 days, then clear with sparkalloid for 14 days in primary bucket (I like my pee to be clear, cloudy pee is just unhealthy ).
D_Nyholm said:Would it be OK to make skeeter pee on a slurry of premier cuvee that has 60g of french oak chips in it? I was planning on doing it but forgot about the chips. I wonder if they will give it a flavor or if they will be all used up? The wine has only been in primary for a week and I was planning on racking the wine off of the yeast and putting the pee on top...
Yes.
I posted this a while back, but it got lost. Does anyone have an opinion on this? Would it work to dump them all back into a bucket and add a packet of yeast?
"So I've tried a few bottles of SP and they are not carbonated at all after almost a month. Is it possible that the yeast was dead? I used dextrose at the normal amount (3/4 cup to 5 gallons) for bottling. Can this be fixed or should I just dump all those bottles into a keg? I hate to drink unfermented dextrose if there's an option."
Did you stabilize the must before back sweeting? It is part of the process of making skeeter pee. If you did all yeast is dead now and can't carbonate.
My thoughts exactly - if you use the Kmeta and sorbate to stabilize then carbonating is out of the question. This step kills the yeast so that the pee can be backsweetened.
I do wish more wine (and beer) recipes explained more about the "why" of each step, but learning from experience is part of the experience.
Did you stabilize the must before back sweeting? It is part of the process of making skeeter pee. If you did all yeast is dead now and can't carbonate.
This is a solid theory, but I didn't use any of those since I knew I wasn't going to be sweetening with sugar. I didn't use the sparkolloid or anything either, for what that's worth. I just waited until it cleared on its own, sweetened with Splenda, added a packet of lemonade Koolaid (unsweetened) and then did the normal bottling procedure with dextrose simple syrup mixed in the bottling bucket.
If the yeast are dead, can/should I pitch more to try to eat up the dextrose and carbonate it? At this point if I poured it all back into a bucket it'd be a five-gallon batch minus three or four 12-ounce bottles. I'm not sure if this would work, or how much yeast to use for such a job.
How long is this taking to clear for everybody?The recipe says 2 weeks but after one month my skeeter still looks like he has kidney failure. I have it in a closest that's been a little cold lately, between 63 and 65. Would that be a factor?
saramc said:Sometimes if your SP is gassy it may not clear well after adding the Sparkolloid. Did you use hot mix or cold mix Sparkolloid? Also, dropping the temp by 10F tends to facilitate clearing. You didn't forget the pectic enzyme did you?
Did you incorporate any fruit into your recipe, or did you make classic original version, including use of lees?
Is skeeter pee like beer, where cold crashing causes it to clear up quick?
I degassed before adding the sparkolloid and it was a hot mix. Am I missing something with the pectic enzyme? Didn't add it since the recipe didn't call for it.
I followed the recipe exactly and used the lees from a batch of apfelwein. I guess I'll be patient and if it comes down to it, cloudy SP can't be that bad.
saramc said:Bizarre that even two weeks later you are still cloudy. Have any SuperKleer?
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