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Old 02-11-2013, 01:59 AM   #1111
vanillabean
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Aug 2012
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Quote:
Originally Posted by AreaKode
I found it way to acidic with three bottles of juice. Using only two, the flavor seems to be just as intense, but it's not nearly as acidic. It's also really good with one bottle of juice and an equal amount of lime juice.
Did you add the second amount of nutrients and energizer?

 
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Old 02-11-2013, 02:46 PM   #1112
Marmike600
 
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Apr 2012
Manassas, Virginia
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So about two months ago, I made Raspberry/Blackberry skeeter pee. It was a huge hit. Last night I brewed up a batch of Strawberry SP. I used 6lbs of light brown sugar and 1lb of regular white sugar. I rehydrated my Lavalin 1118 yeast in warm water and added the nutrient, tannin, and energizer. I let that sit while I heated the sugar water mixture in one pot and the strawberries (3lbs frozen) in another. I blended the strawberries and poured them into the better bottle, poured in the sugar water, strawberry water and lemon juice. I then topped it off with cold water to bring the temp down to 70deg and poured my yeast mixture in. I capped it off and hauled it to my fermentation room (spare office room) and went to dinner. When I came back (2 hours later) it was doing infrequent bubbles. This morning, it was rocking that airlock.

Gonna be good stuff.

 
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Old 02-12-2013, 02:04 PM   #1113
christopherrburns
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Oct 2011
Chicago, il
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my SWMBO loves summer shandy(yuck) Going to blend this with a light wheat beer. will likely do 2.5 gal of each and then keg it. Anyone done this? if so how did it come out?

 
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Old 02-12-2013, 02:59 PM   #1114
AreaKode
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Feb 2012
Kansas City, MO
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Quote:
Originally Posted by vanillabean View Post
Did you add the second amount of nutrients and energizer?
Yep. The only thing I changed was the amount of lemon juice. Instead of 64 oz at the beginning and 32 oz later, I just did 32 oz at the beginning, 32 oz later on. It still has a very lemony taste, just a lot less acid.

 
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Old 02-12-2013, 03:34 PM   #1115
D_Nyholm
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Mar 2011
Sayville, NY
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I've realized that I have never added the tannins. What exactly do they impart flavor wise? I always thought they would add more bitter, mouth puckering taste which is why I never added them, but I do not know.

Could the tannins impart the acidic taste people are talking about? I never had a problem with the two batches of pee being too acidic.

 
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Old 02-12-2013, 05:13 PM   #1116
Marmike600
 
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Apr 2012
Manassas, Virginia
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Quote:
Originally Posted by D_Nyholm View Post
I've realized that I have never added the tannins. What exactly do they impart flavor wise? I always thought they would add more bitter, mouth puckering taste which is why I never added them, but I do not know.

Could the tannins impart the acidic taste people are talking about? I never had a problem with the two batches of pee being too acidic.
Well from everything I have read, Tannin makes for a fuller body. You know how some wines feel kind of empty on the back end. That is supposedly because of too little tannin. Something along the line of it helps in the aging of wine too.

Not an expert. Just using the google-fu

 
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Old 02-12-2013, 07:41 PM   #1117
adriedel
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Nov 2012
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Do you need a blow off tube with skeeter Pee?

 
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Old 02-12-2013, 07:53 PM   #1118
Inner10
 
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Dec 2012
Ottawa, Ontario
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Quote:
Originally Posted by adriedel View Post
Do you need a blow off tube with skeeter Pee?
You need a decent amount of head space it really likes to foam up. Got a bucket you could use?
__________________
Drank too much?...Is that a thing?

 
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Old 02-12-2013, 07:54 PM   #1119
Marmike600
 
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Apr 2012
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Quote:
Originally Posted by adriedel View Post
Do you need a blow off tube with skeeter Pee?
It really depends on what yeast you are using. I use Lavalin 1118 and havent had to use one. I do leave appropriate head space in my fermenter and there is a good thick pad of kreusen but have not had one blow.

 
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Old 02-12-2013, 07:54 PM   #1120
adriedel
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Nov 2012
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I used champagne yeast but I think i will change my bucket to 7.5 wine bucket instead of 5.

 
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