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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Skeeter Pee
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Old 08-19-2013, 04:18 PM   #1751
Swarley88
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I am going to split the five gallon batch and rack one of the halves on raspberries. What are peoples suggestions on quantity of raspberries?


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Old 08-22-2013, 10:54 PM   #1752
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Quote:
Originally Posted by Swarley88
I am going to split the five gallon batch and rack one of the halves on raspberries. What are peoples suggestions on quantity of raspberries?
I use 12 ounces of frozen raspberries per gallon of beer if that helps at all. I would describe the flavor intensity as medium.


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Brewing: Berliner-like Weisse, Lemon-Lime Hefe, Skeeter Pee, Sour Brown
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Old 08-22-2013, 10:55 PM   #1753
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Awesome thanks. I just bottled half of it-regular. will be putting raspberries into the other half tomorrow.
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Old 08-26-2013, 12:47 AM   #1754
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I pitched this on 8-5.
It took a couple of days to get going I eventually added Montrachet but its only just today below 1.00 SG. I didn't think it would ever finish!

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Old 08-26-2013, 01:04 AM   #1755
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I pitched this on 8-5.
It took a couple of days to get going I eventually added Montrachet but its only just today below 0.00 SG. I didn't think it would ever finish!
0!?!?!?!? You mean below 1.0?
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Old 08-27-2013, 04:05 PM   #1756
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I started around the first week of August as well and was just below 1.0 over the weekend. I added the potassium and sparkloid on Saturday, and its already clearing up. Ive got a party coming up on 9/7. That would be when I add the sugar to sweeten. Is it going to be okay to serve at that point or is it really necessary to wait another 2 weeks?
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Old 08-28-2013, 01:48 AM   #1757
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Originally Posted by dchd1130 View Post
I started around the first week of August as well and was just below 1.0 over the weekend. I added the potassium and sparkloid on Saturday, and its already clearing up. Ive got a party coming up on 9/7. That would be when I add the sugar to sweeten. Is it going to be okay to serve at that point or is it really necessary to wait another 2 weeks?
I am kinda in the same boat. Party on the 6th.
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Old 08-28-2013, 03:05 AM   #1758
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As soon as it's clear, you can rack and back sweeten. The only reason to wait to package after you back sweeten is to make sure that fermentation does not restart. I think if you wait 3 or 4 days after you back sweeten, you should be fine.
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Old 08-28-2013, 03:57 PM   #1759
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Quote:
Originally Posted by dchd1130 View Post
I started around the first week of August as well and was just below 1.0 over the weekend. I added the potassium and sparkloid on Saturday, and its already clearing up. Ive got a party coming up on 9/7. That would be when I add the sugar to sweeten. Is it going to be okay to serve at that point or is it really necessary to wait another 2 weeks?
You can drink instantly when you backsweeten. No need for conditioning.

Edit:I also at the time wasn't worrying to much about re fermentation. I just wanted to drink it!
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Old 09-02-2013, 12:04 AM   #1760
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I really want to make Skeeter Pee but I only have a 7 gallon fermenting bucket and a 6 gallon carboy. Can I make a half batch (2.5) gallons in a 6 gallon carboy without worrying about oxidation? To preempt the make-the-5-gallons comments, I don't need that much as I don't drink that much nor do I have friends who drink much either.
Thanks!


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