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Old 10-15-2010, 07:13 PM   #41
akthor
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Enough to get 3 quarts of juice which would be alot. Why wouldn't you have lemon juice in Australia? Don't you guys use lemon juice in cooking and baking? Let alone as a mixer in drinks????
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Old 10-15-2010, 09:40 PM   #42
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In all reality following the recipes as it is isn't hard at all and comes out pretty darn good. Kinda the way I feel about Ed's Apfelwien recipe. If it ain't broke I ain't gonna mess with it.

 
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Old 10-15-2010, 10:14 PM   #43
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Enough to get 3 quarts of juice which would be alot. Why wouldn't you have lemon juice in Australia? Don't you guys use lemon juice in cooking and baking? Let alone as a mixer in drinks????

I personally have NEVER seen it used, not even at pubs/bars. I googled it though and found some wholesalers, just that I'm going to have to buy 10kg (min) at a time if I want to try it out.

 
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Old 10-16-2010, 02:54 AM   #44
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Doubtful, Apfelwein takes apple juice and makes a dry white wine out of it. Skeeter Pee is supposed to be sweet and taste like lemon. I am sure if we did it like Apfelwein it would be more dry white winish. Also I guess citrus is supposed to be notorious for being hard to get fermenting which is why I think some of these other steps are involved.
The yeast and the fermentation is what makes it dry or not. If you want it sweet you would need to stop fermentation or back-sweeten it, regardless of the method you use. You could use whatever yeast you would like, just like apfelwein.

How do you get the idea that it would be sweeter with this method than with a different form of sanitation? The only difference I see in regards to flavor is the the tannin.
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Old 10-16-2010, 10:50 AM   #45
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Well I think the fact it calls for a yeast slurry off another wine and not for dry yeast shaken in the juice botlle is a big difference. The slurry and the use of yeast energizer, yeast nutrient also probably show it can't be made like Apfelwein.

Why don't you try? The extra steps aren't a big deal to me but if I didn't have to do them it certainly would be better. Someday when I have enough in the pipeline I may try it.

But until someone who has made it the "traditional way" and made it like Apfelwein and says they both taste the same or damm close I will continue to make it as the recipe calls for

Like someone else said if it ain't broke don't fix it.
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Old 10-16-2010, 05:26 PM   #46
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I don't really need to try it. I have a pretty vast knowledge of fruit wine, wine and beer making. A yeast slurry will give you more yeast and give you higher attenuation, making for a LESS sweet drink.

I was just throwing it out there. I don't see why you have a problem with that. Try it either way, either way WILL work.

For anyone that is not a regular wine maker, potassium metabisulfite is used as a sanitizer by killing off everything in the wine with sulfur dioxide gas. This is why you don't need to sanitize your equipment, just have it clean.
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Old 10-16-2010, 06:51 PM   #47
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Sorry didn't mean to come off like I had a problem with your suggestion I am a noob especially at brewing anything but beer so I was trying to find out why or if it would work if made like Apfelwein. Didn't mean to offend.
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Old 11-08-2010, 12:20 AM   #48
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so my batch of skeeter pee came out looking fine and tasting quite good. The only issue I have is a slight yeasty smell. My wife and friends don't seem to mind but I know it could be better. Any ideas?

 
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Old 11-08-2010, 11:50 AM   #49
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so my batch of skeeter pee came out looking fine and tasting quite good. The only issue I have is a slight yeasty smell. My wife and friends don't seem to mind but I know it could be better. Any ideas?
Cold conditioning. Just my $.02!

 
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Old 11-08-2010, 12:09 PM   #50
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It's been in the fridge for about 2 weeks now. Is there something else I should do? maybe move it to the freezer?

 
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