Skeeter Pee

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Acidity is the hallmark of lemonade. You cut that with sugar. The reason I use two or even three packs of dry yeast is because I understand the yeast will not reproduce, but will still do their job.

I understand that you may not have what we have in the US, some critical review is necessary. I don’t think that raising the pH is necessary though.

Anyway, hope you enjoy!
 
You can be right, but buffering the must gives insurance and faster fermentation. Must with a ph of 2.5-2.8 makes not any kind of yeast viable. I wouldn't use a slurry from a batch of beer.


I went to look for them and I found a few where the pH is either the cause or a contributing factor.
https://www.winemakingtalk.com/threads/started-first-skeeter-pee.43086/https://www.winemakingtalk.com/threads/skeeter-pee-always-a-struggle-to-ferment-dry.77932/https://www.winemakingtalk.com/threads/3rd-attempt.74882Darn Skeeter Pee! (Used 2 bottles instead of 1. Older instructions told to use 2 bottles up front)
 
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This is why I developed a deterministic method for success. While the recipe that served as inspiration was good, people did have issues. For instance the Montrachet yeast made a horrible sulfur smell because the yeast are under stress.

In this thread I shared what worked for me. Post 20 is where I share what worked for me and continues to do so.

I would have shared that sooner, but I thought we were in that thread. :)
 
I've found EC-1118 to be "indelicate." I'm sure the process I listed can be used for other yeasts. It's the yeast volume + the air bubbler that really seemed to make the difference. I have a box just for "Skeeter Pee Stuff."
 
That's an unconventional method, but good for you for trying something different. I'm still not sure if I like this wine, the fermented citrus flavor tastes nasty to me. Maybe time takes it from awful to awesome.

My next will be a high abv ginger beer, tweaked from my last years recipe. This is only my second year in this hobby.

I have a few brews from these two years, but my favorites are my ginger beer, redcurrant wine, maybe my latest mead and my banana wine. The banana wine had a wild curve. It went from awful to awesome. I highly recommend banana wine with peels, but let it rest for 9-12 months before drinking it.
 
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