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Old 08-12-2012, 07:33 PM   #861
bigcountry67
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Currently, making my first batch...just racked to secondary after a week of fermentation. I used a 3qt white grape juice starter (2 days) and red star cuvee yeast. A bit concerned as it seems the ec1118 is the more popular option. I'm going to follow the recipe for this 1st batch, but want to try the lime back sweeten with the next. I have high hopes for this stuff! Thanks to all for the invaluable information in this thread.



 
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Old 08-13-2012, 03:31 PM   #862
cosmatics
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Props and love to Lon & members for inspiring me to make this stuff. Certainly very good, and worth the minimal effort. I did mine about 3 months ago or so, and have racked it off of sediment/yeast twice. It is almost crystal clear. If I want to bottle carb this stuff now, is there enough yeast to do that? Or should I pitch a packet into my 4 gallons and do it that way? Thanks to all.



 
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Old 08-14-2012, 02:35 PM   #863
pvtschultz
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You won't be able to bottle carb if you want it back-sweetened with sugar, you'll have to use an artificial sweetener to prevent making a bunch of 12 oz hand grenades. I'm assuming that the Sparkolloid will pull most of the yeast out of the liquid so adding 1/3 packet of dry yeast during priming should suffice in getting it carbed up if that's how you want it. (Just don't sweeten with sugar).
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Old 08-15-2012, 01:13 AM   #864
Arpolis
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I am making my first batch of Skeeter Pee today. I even have a freshly siphoned yeast slurry from my White Grape Peach Wine. The Yeast used with that was Lalvin 71B. I have since put it in the fridge to keep cool and will take that out and add it after 24 hours from the Pee Must creation time.

I will follow the recipe and instructions exactly except I have one small change I am making. I noticed I do not have the Tannnin for the recipe. So to make up for that I was going to add 1 TBS of Lipton Loose Leaf Black Tea.

Wish me luck on a healthy ferment!
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Old 08-15-2012, 01:15 AM   #865
brazedowl
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I made tea-lemonade
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Old 08-15-2012, 02:06 AM   #866
Arpolis
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LOL Opps. I mis read the instructions a little and remembered even that wrong. For some reason I thought it wanted 2TBS nutrients and 2 TBS Energizer. 1 for now and 1 for later of each. It is 6tsp! of nutrients and 2 energizer! Well 1 TBS = 3 tsp so I am fine on the nutriwnts but added 3 times the energizer. I am using "Nutiferm Advanced" for my energizer. Also I dont like finning agents and decided to add 1/2 TBS of pectic enzyme to the primary to help with that. Everything looks good and on track though
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Old 08-15-2012, 02:14 AM   #867
TimpanogosSlim
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isn't pectin haze a problem unique to musts that, well, contain a lot of pectin? I'm sure lemons have some pectin-like compound of their own but i have a few doubts about whether pectase is really going to help here.

(I am vaguely aware, from my jelly-making habits, that citrus rind contains a pectin that is activated by the presence of calcium -- unlike apple pectin, which is active when you get it)

 
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Old 08-15-2012, 05:51 AM   #868
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Quote:
Originally Posted by TimpanogosSlim View Post
isn't pectin haze a problem unique to musts that, well, contain a lot of pectin? I'm sure lemons have some pectin-like compound of their own but i have a few doubts about whether pectase is really going to help here.

(I am vaguely aware, from my jelly-making habits, that citrus rind contains a pectin that is activated by the presence of calcium -- unlike apple pectin, which is active when you get it)
+1 and to add, the concentrate is processed and has been subject to pectic enzymes during the juice ectraction to help in a higher yeald.. i have never seen a need for sparkolloid either with a little time and a good cold crash!!
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Old 08-15-2012, 12:20 PM   #869
dmcl700
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Aug 2012
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Can I make skeeter pee Without sorbate??

 
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Old 08-15-2012, 01:37 PM   #870
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Quote:
Originally Posted by dmcl700
Can I make skeeter pee Without sorbate??
I've never used it for pee.. only time I use it is for fresh fruit wines..


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