Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Skeeter Pee
Reply
 
Thread Tools
Old 02-09-2012, 11:32 PM   #611
Atek
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boise, Idaho
Posts: 418
Liked 23 Times on 19 Posts
Likes Given: 83

Default

Has anyone tried adding Synsepalum dulcificum to Skeeter pee?

http://en.wikipedia.org/wiki/Synsepalum_dulcificum


__________________
"Gaurd your honor, let your reputation fall where it will, and out live the bastards."
Atek is offline
 
Reply With Quote
Old 02-10-2012, 02:39 AM   #612
Clifton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Posts: 697
Liked 44 Times on 37 Posts
Likes Given: 14

Default

Wow.....HBT is full of all kinds of information.


Clifton is offline
 
Reply With Quote
Old 02-14-2012, 02:34 AM   #613
pi_brewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Angeles City, Pampanga
Posts: 14
Default

I don't know if anyone has given you an answer, but my 48 oz. bottle says it contains the juice of 31 lemons. 48/31=1.54 oz of juice per lemon.
pi_brewer is offline
 
Reply With Quote
Old 02-14-2012, 04:18 AM   #614
Aspenextreme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Atlana, GA
Posts: 102
Liked 4 Times on 3 Posts

Default

Put my second round of nutrient in and doing its thing. When it ferments dry is it ok to put the kmeta, sorbate and sparkaloid into my car before racking? I dont have a spare carboy right now. I am assuming it is but wanted t ask.

Aspenextreme is offline
 
Reply With Quote
Old 02-14-2012, 02:27 PM   #615
Indian_villager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Claymont, Delaware
Posts: 445
Liked 37 Times on 30 Posts
Likes Given: 10

Default

Quote:
Originally Posted by Clifton View Post
I'm pretty sure that I've read this entire thread, but not positive. I don't think this has been asked so......

Lemon Juice has no sugar in it. Couldn't you just ferment the sugar water and add the lemon juice after it is done? Does the fermentation process break down the lemon juice and change the flavor of the beverage?

I have 5 gallons going right now that I waited 6 hours after pitching to add the first bottle of juice and another 9 for the second. I had CO2 production at each addition.

I had the same question listed above. Why is it that the lemon or lime juice can't be added at the end of the fermentation?
Indian_villager is offline
 
Reply With Quote
Old 02-14-2012, 03:17 PM   #616
gregkeller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Westwood, NJ
Posts: 250
Liked 17 Times on 14 Posts
Likes Given: 3

Default

I did something very similar to this. I basically made a 4.25 gallon starter with inverted sugar and water, yeast nutrient, etc. Then after fermentation was going like gangbusters I added one bottle every day and aerated it each time. Seemed to work pretty well. I got a weird sulfer like smell, and the acidity was super harsh. I don't know if it's because of the way that I did things, or the fact that I used store brand lemon juice. Ingredients were the same as "Real Lemon" but maybe something about it gave me the off flavors. I wasn't nuts about it. I have around half of the batch sitting in bottles in my basement. Maybe this summer they will have mellowed out a little bit.
__________________
BierKeller Brewery
Keg #1 - Oatmeal Stout
Keg #2 - Janet's Brown Lite
Keg #3 - Blonde ale w/ Huell melon hops
Fermenting: Berliner
On Deck- Saison, Big IIPA
gregkeller is online now
 
Reply With Quote
Old 02-14-2012, 03:55 PM   #617
Atek
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boise, Idaho
Posts: 418
Liked 23 Times on 19 Posts
Likes Given: 83

Default

I would think that adding the lemon juice during fermentation would stress the hell out of th yeast and cause some off flavors. When you start it with the juice the yeast are already adjusted to the high acidity. You should be able to ferment the inverted sugar solution to completion, stabilize, then add the lemon juice and back sweeten. I would imagine the yeast do play a part in consuming some part of the lemon juice and changing the flavor profile a bit.
__________________
"Gaurd your honor, let your reputation fall where it will, and out live the bastards."
Atek is offline
 
Reply With Quote
Old 02-14-2012, 03:57 PM   #618
HBngNOK
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
HBngNOK's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Harrah, OK
Posts: 392
Liked 86 Times on 53 Posts
Likes Given: 53

Default

Actually, lemon juice does have sugar in it - not much, but some (1 gram per ounce). Maybe adding it per the recipe lets the sugar in the lemon juice ferment out, so the Pee softens - isn't as acidic?
HBngNOK is offline
 
Reply With Quote
Old 02-14-2012, 07:16 PM   #619
Honda88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pella, IA
Posts: 702
Liked 25 Times on 25 Posts
Likes Given: 54

Default

if you add the lemon juice after fermentation it might cause your drink to be extremely sour but I haven't done it so I don't know
Honda88 is offline
 
Reply With Quote
Old 02-15-2012, 03:17 PM   #620
Tw0fish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Havertown, PA
Posts: 260
Liked 5 Times on 5 Posts
Likes Given: 4

Default

I had a batch going with intent to let it go dry before adding the lemon juice. I lost my patience and tossed in a bottle when the ferment slowed.

Heres the funny part.. the yeast seemed to like it. The pulp bits served as nucleation points, but i think the yeast get something out of it too. I just put in the second bottle (this is like day 35) and it perked up again!
I have heard it said before that yeast can eat sugar but cannot survive on sugar alone.. might be credible.


__________________
-Jordan
Who will try to ferment just about anything
"You guys just wanna get bombed and run around yelling yarr we're vikings!"
Tw0fish is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS