Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Skeeter Pee
Reply
 
Thread Tools
Old 07-28-2013, 04:52 AM   #1731
Swarley88
Feedback Score: 3 reviews
Recipes 
 
Join Date: Nov 2012
Location: Chaska, Minnesota
Posts: 1,572
Liked 609 Times on 375 Posts
Likes Given: 30

Default

Quote:
Originally Posted by coldcrash View Post
My first batch.

This is just pulled out of secondary after only 24 hrs. Amazing how much it's cleared in that short time.

Big nose of fresh squeezed lemonade; presents on the palate as a bone dry white wine; medium-short finish of fermented lemons. Very cool!

Wife and I trying to decide how much (if any) back-sweetening, and with what...
Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.


Swarley88 is offline
 
Reply With Quote
Old 07-28-2013, 04:58 AM   #1732
gcdowd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Baldwinsville, NY
Posts: 1,881
Liked 197 Times on 150 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Swarley88

Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
I've used dry yeast on both my batches with no issues. I used two packets of champagne yeast. Fermented like a boss both times


__________________
God invented whiskey to keep the Irish from ruling the world.
gcdowd is offline
 
Reply With Quote
Old 07-28-2013, 05:01 AM   #1733
Fuzzymittenbrewing
Feedback Score: 4 reviews
Recipes 
 
Join Date: Jun 2013
Location: , West Michigan
Posts: 4,123
Liked 1260 Times on 893 Posts
Likes Given: 118

Default

Quote:
Originally Posted by Swarley88 View Post

Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
EC1118 starter
Fuzzymittenbrewing is offline
 
Reply With Quote
Old 07-28-2013, 05:04 AM   #1734
Swarley88
Feedback Score: 3 reviews
Recipes 
 
Join Date: Nov 2012
Location: Chaska, Minnesota
Posts: 1,572
Liked 609 Times on 375 Posts
Likes Given: 30

Default

Quote:
Originally Posted by gcdowd View Post
I've used dry yeast on both my batches with no issues. I used two packets of champagne yeast. Fermented like a boss both times
Quote:
Originally Posted by Fuzzymittenbrewing View Post
EC1118 starter
Awesome. I was thinking of using the EC1118 or Red Star Premier Cuvee.
Swarley88 is offline
 
Reply With Quote
Old 07-28-2013, 04:07 PM   #1735
coldcrash
Feedback Score: 22 reviews
Recipes 
 
Join Date: Nov 2011
Location: Hanover, Pennsylvania
Posts: 3,619
Liked 1828 Times on 1166 Posts
Likes Given: 983

Default

Quote:
Originally Posted by Swarley88

Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
I did a starter with two packs EC1118 in half a gallon of Newman's Own Virgin Lemonade (no preservatives, just lemon juice, water, and sugar) straight from the carton.
coldcrash is offline
 
Reply With Quote
Old 07-29-2013, 12:42 PM   #1736
mux11
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Des Moines, IA
Posts: 88
Default

I have always used 1 pack of the dry Champaign yeast, made a starter and no promlem with it starting right away.

I've got 10gal that I am cold crashing before back sweeting... can't wait!
mux11 is offline
 
Reply With Quote
Old 07-30-2013, 09:47 PM   #1737
Swarley88
Feedback Score: 3 reviews
Recipes 
 
Join Date: Nov 2012
Location: Chaska, Minnesota
Posts: 1,572
Liked 609 Times on 375 Posts
Likes Given: 30

Default

Haha got all the ingredients lined up and my stove breaks down on me today!

Click image for larger version

Name:	ForumRunner_20130730_164706.png
Views:	178
Size:	256.3 KB
ID:	138372
Swarley88 is offline
 
Reply With Quote
Old 08-03-2013, 05:41 PM   #1738
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 191
Liked 3 Times on 3 Posts
Likes Given: 117

Default

for back sweetening has anyone made the invert sugar for that stage? to help the 6 cups dissolve into the finished product a little easier...just wondering how it would turn out, or if it would ruin my 6 G batch

appreciate any help.
A50SNAKE is offline
 
Reply With Quote
Old 08-03-2013, 05:48 PM   #1739
Fuzzymittenbrewing
Feedback Score: 4 reviews
Recipes 
 
Join Date: Jun 2013
Location: , West Michigan
Posts: 4,123
Liked 1260 Times on 893 Posts
Likes Given: 118

Default

Quote:
Originally Posted by A50SNAKE View Post
for back sweetening has anyone made the invert sugar for that stage? to help the 6 cups dissolve into the finished product a little easier...just wondering how it would turn out, or if it would ruin my 6 G batch

appreciate any help.
I've done it. Works great
Fuzzymittenbrewing is offline
A50SNAKE Likes This 
Reply With Quote
Old 08-03-2013, 05:51 PM   #1740
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 191
Liked 3 Times on 3 Posts
Likes Given: 117

Default

Quote:
Originally Posted by Fuzzymittenbrewing View Post
I've done it. Works great
awesome....thanks.

I'm going to add one cup of water and 1/3 cup of real lemon juice too...see what that does. how did you do yours?


A50SNAKE is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS