Skeeter Pee - Page 95 - Home Brew Forums

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

Reply
 
Thread Tools
Old 09-25-2012, 10:10 PM   #941
FredTheNuke
Recipes 
 
Feb 2012
Charlotte, NC
Posts: 796
Liked 86 Times on 69 Posts


Anyone try adding Calcium Carbonate to the finished product to cut the acidity down a bit? I'm thinking about experimenting with 2.5 grams per gallon at a time until is reaches near 7.0.

 
Reply With Quote
Old 09-25-2012, 10:55 PM   #942
Arpolis
HBT_SUPPORTER.png
Recipes 
 
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts


Why make the PH 7.0? The point of Lemon flavor is to have Citric acid for the puckering sour affect. I think it would taste awful funny at a nutral PH.
__________________
A painting says a thousand words. But a painting while on good mead just looks funny!

 
Reply With Quote
Old 09-26-2012, 10:14 AM   #943
bk0
Recipes 
 
Feb 2012
Los Angeles, CA
Posts: 227
Liked 6 Times on 4 Posts


It might also make it taste salty, neutralizing all that acid.

 
Reply With Quote
Old 10-08-2012, 08:08 PM   #944
JohanMk1
Recipes 
 
Jul 2012
Kempton Park, South Africa
Posts: 249
Liked 40 Times on 36 Posts


Not having a yeast cake from a previous batch of wine(I've not made wine), I went hunting for a wine yeast of sorts to use. South Africa has a shortage of brew type stores

I found a distillation supplier that also does some fruit wine goodies and he sells a no name yeast that he describes as "fruit wine yeast". This stuff is incredible, I racked to bigger buckets with more headspace just 5 hours after pitching a 1 litre starter at high krausen. Yes if I'd gone to bed without checking on the buckets I would have woken up to a blow out or two

The only serious deviation from the recipe was fresh lemon juice that we squeezed from fresh lemons in the morning

 
Reply With Quote
Old 10-09-2012, 05:38 AM   #945
dmcl700
Recipes 
 
Aug 2012
Posts: 71

Quote:
Originally Posted by johanmk1
not having a yeast cake from a previous batch of wine(i've not made wine), i went hunting for a wine yeast of sorts to use. South africa has a shortage of brew type stores

i found a distillation supplier that also does some fruit wine goodies and he sells a no name yeast that he describes as "fruit wine yeast". This stuff is incredible, i racked to bigger buckets with more headspace just 5 hours after pitching a 1 litre starter at high krausen. Yes if i'd gone to bed without checking on the buckets i would have woken up to a blow out or two :d

the only serious deviation from the recipe was fresh lemon juice that we squeezed from fresh lemons in the morning :d
:d

 
Reply With Quote
Old 10-09-2012, 06:35 PM   #946
dmcl700
Recipes 
 
Aug 2012
Posts: 71

Can I add a can of welches grape concentrate to my pee at the end? And if i do, how much sugar should I add?

 
Reply With Quote
Old 10-09-2012, 08:04 PM   #947
Clifton
Recipes 
 
Jun 2007
Posts: 695
Liked 47 Times on 40 Posts


Quote:
Originally Posted by dmcl700 View Post
Can I add a can of welches grape concentrate to my pee at the end? And if i do, how much sugar should I add?
You can do anything to your pee, that's what makes America great. After you add the concentrate take a gravity reading. One pound of sugar will give you 9 gravity points for a 5 gallon batch. Most people sweeten to around 1.014-1.025. Shoot low, taste, and add more sugar until you reach the level you want. Then you can repeat on the next batch.

 
Reply With Quote
Old 10-10-2012, 01:29 PM   #948
FlashJT
Recipes 
 
Sep 2012
Green Isle, MN
Posts: 12
Liked 1 Times on 1 Posts


Update: Finally got my pee to clear recently. Picked up some sparkolloid at the LHBS last weekend and now she's all sparkly clear. That's some pretty good stuff (the sparkolloid that is). Cleared up within a couple days. Went ahead and racked it Sunday and will give it another week or so to see if anything else falls out, then it's finally time to sweeten and enjoy this one! Yay!

 
Reply With Quote
Old 10-10-2012, 09:39 PM   #949
static
HBT_SUPPORTER.png
 
static's Avatar
Recipes 
 
May 2011
Tacoma, Washington
Posts: 644
Liked 54 Times on 43 Posts


So here is a question. Why the 1/3rd cup of juice when making the sugar invert? Why not just use water and add all the juice at once?
__________________
The yeast knows what it's doing.

 
Reply With Quote
Old 10-10-2012, 10:12 PM   #950
akthor
HBT_SUPPORTER.png
Recipes 
 
May 2010
Litchfield and Brownton, MN
Posts: 1,796
Liked 86 Times on 69 Posts


So I am getting ready to make some more of this. I don't like the sulfur smell and taste the sorbate adds. Is there another way to kill the yeasties?

Or

If I keg it and keep it refrigerated can I not use the sorbate?
__________________
LAKE MARION SOCIAL CLUB

 
Reply With Quote
Reply
Thread Tools



Forum Jump