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Old 05-31-2013, 09:21 PM   #1511
Arpolis
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Quote:
Originally Posted by gcdowd View Post
I'm thinking about making my first batch of this and have been reading up on it but have a few questions. I was only able to find some Red Star Champagne yeast (and I don't have any wine going so I can't pitch the slurry). What's the best way to use this yeast without having it stall? I was thinking about inverting the sugar and basically adding that the enough water to get me to 4.75 gallons. I have nutrient and energizer that I plan to add. From what I've read, it's the lemon juice that really inhibits the yeast. Why not let the sugar solution ferment out, then add the lemon juice toward the end? Is this viable?
Here is the best way to use that yeast:

Take a 1 gallon glass jar.

These can be found at Target, LHBS or many grocery stores in the form of gallon sized pickle jars and the like.

Add to it the following:

4 cans of Welch's 11.5oz frozen juice concentrate (white grape peach is a favorite of mine but any will work)
1 tbs of black tea
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to one gallon

Now pitch the yeast and let it rip. place a couple paper towels in between the lid and jar and that will allow for gas to escape. I have heard of that recipe finish fermenting in a matter of days but anywhere from 1 - 2 weeks can be normal.

Once wine is dry throw the jug in the fridge. It will clear quickly. Siphon off 3 - 4 wine bottles worth and the rest can be pitched for your skeeter pee. Depending on temps and how quickly the yeast works/flocculates you can have a yeast slurry in 2 - 4 weeks. If you want to flavor the skeeter pee the flavor of the fruit juice you can just pitch the whole active gallon of wine after 5 - 10 days from pitching yeast.

That is my suggestion and if followed you will not have any stalling issues.
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Old 06-01-2013, 01:04 AM   #1512
oogaboogachiefwalkingdeer
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Best and easiest read post number 1509 Fool proof and easy

 
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Old 06-01-2013, 01:51 AM   #1513
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I have used Arpolis' method and it works. Unlike some folks who don't follow directions, get lucky once, then try to talk other folks into it, that method works repeatably.

The issue with just starting with sugar and adding the juice later is there is some considerable sulfites in the juice that will gas off when you follow the directions. If you add all at jiuce the end the sulfur will not have a chance to gas off and will be overpowering.
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Old 06-01-2013, 02:02 AM   #1514
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Quote:
Originally Posted by LBussy
. If you ass of all at the end the sulfur will not have a chance to gas off and will be overpowering.





Someone been into the Peter Skee tonight? :-)
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Old 06-01-2013, 02:26 AM   #1515
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Wow ... well I have been but I was trying to reply on my phone and apparently the print is too small.
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Old 06-01-2013, 02:28 AM   #1516
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Quote:
Originally Posted by ChrisL_

Someone been into the Peter Skee tonight? :-)
I know I have been. ;-) At least mixed 50/50 with iced tea.

 
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Old 06-01-2013, 02:28 AM   #1517
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I know I have been. ;-) At least mixed 50/50 with iced tea.
Made Shandys tonight. So good!
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Old 06-01-2013, 02:30 AM   #1518
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Quote:
Originally Posted by LBussy
I have used Arpolis' method and it works. Unlike some folks who don't follow directions, get lucky once, then try to talk other folks into it, that method works repeatably.

The issue with just starting with sugar and adding the juice later is there is some considerable sulfites in the juice that will gas off when you follow the directions. If you ass of all at the end the sulfur will not have a chance to gas off and will be overpowering.
Would it help to pour the juice only into a bowl and allow it to gas off by itself for a day before adding to the sugar/yeast combo? Maybe add one bottle at a time, each already individually gassed off separately.
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Old 06-01-2013, 02:31 AM   #1519
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Quote:
Originally Posted by tylerverry View Post

I know I have been. ;-) At least mixed 50/50 with iced tea.
Yum! Another good idea! Very excited about this stuff, just pitched starter today.

 
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Old 06-01-2013, 02:47 AM   #1520
thejudge
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Quote:
Originally Posted by ChrisL_

Would it help to pour the juice only into a bowl and allow it to gas off by itself for a day before adding to the sugar/yeast combo? Maybe add one bottle at a time, each already individually gassed off separately.
It's just easier to follow how it's played out. It seems like a lot of steps but really it's not. Just whip the shat out of it couple times a day while its fermenting and it'll degas the so2 with no problem. Another good step would be to use a o2 set up. I use it with mine and works great.

 
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