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Old 09-14-2010, 07:25 PM   #11
klcramer
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Nice to have something to do with the lees other than a sacrifice to the drain gods.


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Old 09-23-2010, 12:31 AM   #12
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So I started my cranberry skeeter pee and it is bubbling along nicely. My question is the recipe says to add more nutrient when the gravity reaches 1.05. Any idea how long this should take? I don't want to check this daily and risk something funky getting in if I don't need to.


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Old 09-23-2010, 07:27 PM   #13
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What do you guys/gals think about doing some skeeter pee with the lees from some of ed worts apfelwein?
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Old 09-23-2010, 07:31 PM   #14
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I think i sounds fine
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Old 09-23-2010, 07:39 PM   #15
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Quote:
Originally Posted by klcramer View Post
So I started my cranberry skeeter pee and it is bubbling along nicely. My question is the recipe says to add more nutrient when the gravity reaches 1.05. Any idea how long this should take? I don't want to check this daily and risk something funky getting in if I don't need to.
wine is not as picky as beer with regard to checking and is not as succeptible as beer to infection. higher alcohol content and acidity works against the bad stuff. many wines are open fermented with no airlock, just cheesecloth over the top... i personally wouldn't worry about it.

as to how long it will take, depends on alot of things... temp, yeast health, etc.. i would just check daily and add when you get to the right stage.
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Old 09-23-2010, 07:41 PM   #16
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Quote:
Originally Posted by chip82 View Post
What do you guys/gals think about doing some skeeter pee with the lees from some of ed worts apfelwein?
does that recipe use a wine yeast? never made skeeter pee with a beer yeast, not sure what flavors beer yeast might impart... also be sure the yeast being used will tolerate your target ABV...
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Old 09-23-2010, 07:43 PM   #17
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I used EC-1118 in my Apfelwein
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Old 09-23-2010, 07:49 PM   #18
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I don't make wine but this sounds like something the SWMBO might like. Could I use a champagne yeast? It should handle the high alcohol, right? If not what would you suggest in lieu of a wine slurry?
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Old 09-23-2010, 07:51 PM   #19
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I used a cranberry wine slurry from EC-1118. Thats kinda my all around yeast choice for wine.
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Old 09-23-2010, 07:58 PM   #20
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EC-1118 is an excellent choice - since lemon can be hard to ferment, other wine yeasts not so vigorous can have trouble. EC-1118 will go up to 18% ABV i believe (not that skeeter pee goes that high typically - more like 9-11% depending on your SG)

EC-1118 originates from champagne i believe - the term champagne yeast however, is like saying beer yeast - can i use beer yeast for my beer. there are lots of champagne yeasts, and beer yeasts. EC-1118 is good. Red Star Premier Cuvee is another option, a strong fermenter killer strain mostly adverse to stuck fermentations.


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