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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Skeeter Pee instructions using dry yeast?
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Old 12-13-2010, 06:41 PM   #1
j-rad
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Default Skeeter Pee instructions using dry yeast?

does anyone have a brief writeup on making skeeter pee using a dry yeast instead of a slurry? I know its not as easy, but if anyone can share their method that worked id appreciate it.

What type of dry yeast?
When to add the lemon juice?


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Old 12-13-2010, 06:49 PM   #2
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I went all in on mine. Added all of the sugar and juice all at once.

Pitched two sachet of Red Star Montrachet in 5 gallons. I waited until I saw activity and then aerated again and mix in the second dose of Nutrient and energizer.

The Montrachet chewed through it at 75*F ambient for several weeks and took the use of the Sparkalloid to make it drop. Montrachet is very lowly flocculant. never did take Hydro readings so I have no idea how attentuated it is. Given the vigour of the yeast and how long it fermented I can only expect it is very, very dry prior to the chemical genocide and back sweetening.

Kegged it last night and have yet to even sample it.


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Old 12-20-2010, 05:55 PM   #3
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Default re: Skeeter Pee with dry yeast

I started a batch of skeeter pee this weekend. Didnt have a slurry, so I decided to try to start it with dry yeast. I made the "must" as per the original recipe.

I decide to try to get a yeast starter going al la Yoopers Hard lemonade.

http://www.homebrewtalk.com/f79/hard-lemonade-68144/


If it worked for her recipe, it probably would work for Skeeter Pee.

So, I rehydrated a pack of EC-1118 in 2 cups warm water and 2 tbsp sugar. Once this got going, I added a cup or two of must every hour, making sure that it was bubbling away before I added the next round of must. Once I had about 1/2 gallon of starter, I put an airlock on the starter and let it work overnight .

I pitched the yeast starter into the fermenter and it seems to be going well, Its bubbling slowly, but its working. Ive been stirring the must a couple of times a day to introduce oxygen.

So far so good.

When it gets down to 1.050, I'll add the third bottle of lemon juice, some nutrient and energizer.
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Old 04-25-2011, 02:27 AM   #4
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I got a question....... Started my batch and working on the starter doing small additions (1 wine theif) as the foam got built up.

Then I added two theifs worth and all activity has stopped. Ive been stiring it up and nothing.

I am wondering if I haved killed off the yeasts or just need to wait?
advise?
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Old 04-25-2011, 02:06 PM   #5
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Just wait, it will come around. My batch that I started on Saturday night isn't showing much activity, but the gravity is going down.
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Old 04-25-2011, 06:50 PM   #6
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Quote:
Originally Posted by mux11
I got a question....... Started my batch and working on the starter doing small additions (1 wine theif) as the foam got built up.

Then I added two theifs worth and all activity has stopped. Ive been stiring it up and nothing.

I am wondering if I haved killed off the yeasts or just need to wait?
advise?
As you add more and more slurry to your starter, the bubbling will slow down. In fact if you look at my original post, you can see from the pictures that each successive addition knocked down the activity.

Also don't expect high levels of activity when you add the starter to the must. There is only a perceivable fine bubbling until the second addition of nutrient.

Hope this helps
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Old 04-26-2011, 05:32 PM   #7
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Well , pitched starter last night and checked this morning to a good bit of activity. So excited to have this going so well. Thanks !
Hit og at 1.070- temp holding at 75f in water bath with heater.
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Old 04-26-2011, 06:03 PM   #8
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Quote:
Originally Posted by mux11
Well , pitched starter last night and checked this morning to a good bit of activity. So excited to have this going so well. Thanks !
Hit og at 1.070- temp holding at 75f in water bath with heater.
The 75 degree bath will help a lot.
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Old 04-27-2011, 03:13 AM   #9
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HOLY SMACK! checked the gravity and its at 1.052 - at right about 24hr mark.
Guess Ill be doing the second addition of Lemon Juice, energizer, and nutrient shortly.
This is really coming along quick
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Old 04-28-2011, 04:15 AM   #10
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It's been a really cool Spring in the Northern states. I think that means we're in for a hot Summer. At the rate your SP is going though, it'll be ready to drink by the first hot day we get.


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