Skeeter Pee - Page 202 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Skeeter Pee

Reply
 
Thread Tools
Old 03-20-2014, 11:34 AM   #2011
Fuzzymittenbrewing
Recipes 
 
Jun 2013
, West Michigan
Posts: 4,123
Liked 1263 Times on 896 Posts


Quote:
Originally Posted by chalkdust41485 View Post
Well actually...

You shouldn't need to make a starter with dry yeast, but if you must: make sure to rehydrate the yeast first per the directions and not directly pour the dry yeast into your starter. The dry yeast has been packaged with nutrients designed specifically for rehydration of dry yeast. While it will make beer if you put it directly into the starter, you run the risk of killing up to 50% of the yeast.

Sorry, I'm in the middle of the "Yeast" book by Chris White and Jamil. Just had to add my 2...

Sent from my SCH-I535 using Home Brew mobile app
Its fine here, done it over and over and over. This isnt beer

 
Reply With Quote
Old 03-20-2014, 02:06 PM   #2012
SilverZero
Recipes 
 
Sep 2011
Bend, OR
Posts: 942
Liked 85 Times on 65 Posts


I agree with not starting dry yeast but mainly because it's unnecessary with beer. You don't need to boost cell counts with a dry yeast pack (or two). But since this is such a harsh environment I decided to proof them first and ease them into the low pH, not so much for them but for my own peace of mind.

Don't forget, this is wine yeast and a seriously strong flavor from the lemon. The yeast aren't an ingredient like they are in beer, where esters are important. They're a tool to chew up all that glucose and fructose and make ethanol.

Also, it took me about an hour from rehydration to pitching. I wouldn't qualify that as a "starter" anyway.

Sent from my EVO using Home Brew mobile app

 
Reply With Quote
Old 03-20-2014, 04:12 PM   #2013
Texconsinite
Recipes 
 
Jan 2014
Houston, TX
Posts: 330
Liked 32 Times on 27 Posts


Yes, the lemon juice is a hostile environment for yeast, made more so by the preservatives used in the lemon juice. This is why you aerate the must and give it time to let preservatives dissolve into the air.

It's also why the recipe recommends you do a yeast starter that's not full of lemon juice, or use slurry, so the yeast can get going before you dump into this difficult environment.


Sent from my iPhone using Home Brew
__________________
Primary: Harvard St Rando Juice Wine
Secondary: Empty
Clarifying Banana Wine, Strawberry Kiwi Wine
On Deck: Rhubarb-Blackberry Wine, Dragon's Blood, Homegrown Cascade Pale Ale, some kind of Saison

 
Reply With Quote
Old 03-20-2014, 06:15 PM   #2014
trainman66
Recipes 
 
Jan 2014
Posts: 23
Liked 1 Times on 1 Posts


Click image for larger version

Name:	ImageUploadedByHome Brew1395339297.749920.jpg
Views:	203
Size:	51.1 KB
ID:	187175 is mine ready to be back sweetened or need to sit longer?


Sent from my iPhone using Home Brew

 
Reply With Quote
Old 03-20-2014, 08:09 PM   #2015
Kirkwooder
HBT_SUPPORTER.png
 
Kirkwooder's Avatar
Recipes 
 
Jan 2013
nowhere near NYC, New York
Posts: 925
Liked 290 Times on 203 Posts


Quote:
Originally Posted by trainman66 View Post
Attachment 187175 is mine ready to be back sweetened or need to sit longer?


Sent from my iPhone using Home Brew
Looks good and clear, but you should check your gravity a couple times, a day or two apart just to be sure!
__________________
Do not cease to drink beer, to eat, to intoxicate thyself, to make love, and to celebrate the good days.
Ancient Egyptian Credo

 
Reply With Quote
Old 03-20-2014, 08:11 PM   #2016
Fuzzymittenbrewing
Recipes 
 
Jun 2013
, West Michigan
Posts: 4,123
Liked 1263 Times on 896 Posts


Quote:
Originally Posted by trainman66 View Post
Attachment 187175 is mine ready to be back sweetened or need to sit longer?


Sent from my iPhone using Home Brew
I would assume its been hit with kmeta and sorbate right? Good to go.





Quote:
Originally Posted by Kirkwooder View Post
Looks good and clear, but you should check your gravity a couple times, a day or two apart just to be sure!

 
Reply With Quote
Old 03-20-2014, 10:51 PM   #2017
trainman66
Recipes 
 
Jan 2014
Posts: 23
Liked 1 Times on 1 Posts


Yeah kmeta and sorbate have been put in it already just wasn't sure if it needed to clear anymore then that and sediment on bottom was normal before moving to another container and back sweetening it


Sent from my iPhone using Home Brew

 
Reply With Quote
Old 03-20-2014, 10:56 PM   #2018
Fuzzymittenbrewing
Recipes 
 
Jun 2013
, West Michigan
Posts: 4,123
Liked 1263 Times on 896 Posts


Quote:
Originally Posted by trainman66 View Post
Yeah kmeta and sorbate have been put in it already just wasn't sure if it needed to clear anymore then that and sediment on bottom was normal before moving to another container and back sweetening it


Sent from my iPhone using Home Brew
It looks fantastic! Rack it!

 
Reply With Quote
Old 03-20-2014, 11:01 PM   #2019
detlion1643
Recipes 
 
May 2012
Erie, PA
Posts: 143
Liked 13 Times on 11 Posts


I just started a 5 gallon batch of water/sugar/yeast at 1.080 - 1.082. I am planning to add the lemon juice during the next couple of days, but not all at once. Will be using 96oz total over 2ish days with nutrient/energizer. I am assuming this is ok vs using a starter. Can't wait as my mixed jalapeno berry batch needs more aging/mellowing time.

 
Reply With Quote
Old 03-20-2014, 11:29 PM   #2020
oogaboogachiefwalkingdeer
Recipes 
 
May 2012
, ok
Posts: 876
Liked 141 Times on 104 Posts


dekton1543 That is how I do it and it works real good, I let it get going good then just dump all three bottles at once, goes dry every time with no stress. This is the easiest way to make this stuff. I'm certain if you wanted to use a slurry with the sugar water it would work good too.

detlion1643 Likes This 
Reply With Quote
Reply
Thread Tools



Forum Jump