Skeeter Pee - Page 9 - Home Brew Forums
Register Now For Free!

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

Reply
 
Thread Tools
Old 11-22-2010, 08:00 PM   #81
cheesecake
 
cheesecake's Avatar
Recipes 
 
Oct 2009
Palatine il
Posts: 1,083
Liked 52 Times on 44 Posts


mines in a carboy ready to get transferred and back sweetened then it will sit in the carboy for a week then bottled

 
Reply With Quote
Old 12-02-2010, 12:29 PM   #82
oldmate
 
oldmate's Avatar
Recipes 
 
Jun 2010
Sydney, Australia
Posts: 908
Liked 24 Times on 22 Posts


The only lemon juice I could find around here contains sulphites, any advice?

I was thinking warming the must up a bit and then giving it a good whisk and then letting it sit a day before pitching the yeast slurry.

 
Reply With Quote
Old 12-02-2010, 12:40 PM   #83
Justibone
 
Justibone's Avatar
Recipes 
 
Apr 2010
Indianapolis, IN
Posts: 2,019
Liked 25 Times on 24 Posts


Wine yeast are tolerant of sulfites. It's sorbate and a couple others you have to watch out for. That being said, if you pitch onto a whole cake you should be able to overcome most preservatives, especially when you dilute them down by adding the water.

Just go with whatever the skeeter-pee guy says, is my opinion. (I haven't made it yet, need to rack off the cake first.)

 
Reply With Quote
Old 12-02-2010, 02:20 PM   #84
akthor
HBT_SUPPORTER.png
Recipes 
 
May 2010
Litchfield and Brownton, MN
Posts: 1,935
Liked 119 Times on 89 Posts


If you read the recipe you are supposed to make the sugar water add 2 bottles of the lemon juice, water and add the tannin, yeast energizer, yeast nutrient whisk it and let it sit for 24 - 48 hrs with a towel over it for this exact reason

Quote:
Originally Posted by oldmate View Post
The only lemon juice I could find around here contains sulphites, any advice?

I was thinking warming the must up a bit and then giving it a good whisk and then letting it sit a day before pitching the yeast slurry.
__________________
LAKE MARION SOCIAL CLUB

 
Reply With Quote
Old 12-03-2010, 10:57 PM   #85
Verio
Recipes 
 
Oct 2010
San Antonio, TX
Posts: 244
Liked 1 Times on 1 Posts


ok, so I just bottled my Apfelwein and I want to make this Skeeter Pee next. Can I just rack on top of my yeast cake? How long is the Yeast Cake viable?

No clue how to do this here...

 
Reply With Quote
Old 12-03-2010, 11:04 PM   #86
xoltri
Recipes 
 
Jul 2010
Canada
Posts: 115
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Verio View Post
ok, so I just bottled my Apfelwein and I want to make this Skeeter Pee next. Can I just rack on top of my yeast cake? How long is the Yeast Cake viable?

No clue how to do this here...
You could sanitize a container and then keep your slurry in the fridge for quite a while. Probably months. I have some beer yeast that I washed and have reused it months after and it's been fine.

 
Reply With Quote
Old 12-03-2010, 11:05 PM   #87
Verio
Recipes 
 
Oct 2010
San Antonio, TX
Posts: 244
Liked 1 Times on 1 Posts


Quote:
Originally Posted by xoltri View Post
You could sanitize a container and then keep your slurry in the fridge for quite a while. Probably months. I have some beer yeast that I washed and have reused it months after and it's been fine.
How do you "wash" it??

 
Reply With Quote
Old 12-03-2010, 11:21 PM   #88
xoltri
Recipes 
 
Jul 2010
Canada
Posts: 115
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Verio View Post
How do you "wash" it??
http://www.homebrewtalk.com/f163/yea...strated-41768/

 
Reply With Quote
Old 12-04-2010, 01:17 AM   #89
akthor
HBT_SUPPORTER.png
Recipes 
 
May 2010
Litchfield and Brownton, MN
Posts: 1,935
Liked 119 Times on 89 Posts


Did you follow the directions? You have to make the skeeter pee and let it sit a couple days then you just pour the yeast slurry in. Read the recipe. You don't make it like apfelwein.
__________________
LAKE MARION SOCIAL CLUB

 
Reply With Quote
Old 12-04-2010, 02:53 PM   #90
Justibone
 
Justibone's Avatar
Recipes 
 
Apr 2010
Indianapolis, IN
Posts: 2,019
Liked 25 Times on 24 Posts


The yeast color has a lot to do with how viable it is. The browner it gets, the less likely it is able to be used, IIRC (has to do with glycogen storage).

 
Reply With Quote
Reply
Thread Tools



Forum Jump