How many gallons of Skeeter Pee have been made. - Page 2 - Home Brew Forums
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Old 04-08-2011, 10:15 AM   #11
Reaver
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Nov 2010
Saratoga, NY
Posts: 430
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My 5 gal's of Dry Yeast Pee is coming along very well!

+5 = 150


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Old 04-08-2011, 11:24 AM   #12
Time-Travelers
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Oct 2010
SE Michigan, MI
Posts: 112
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5 galllons from a White Merlot

+5 = 155



 
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Old 04-08-2011, 02:25 PM   #13
PGriff
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Mar 2011
Crossville, TN
Posts: 16

+ 10 gallon for me

=165

 
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Old 04-08-2011, 06:58 PM   #14
Stelmica
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Apr 2011
Lafayette, La
Posts: 40

What is it? never heard of this before..

 
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Old 04-09-2011, 02:30 PM   #15
Captive
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Oct 2010
Saint James, MN US, MN
Posts: 114
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Quote:
Originally Posted by Stelmica View Post
What is it? never heard of this before..
Essentially, it's a lemon wine. It comes out like a hard lemonade. It's really good for hot weather consumption (picnics, BBQ's, the beach, etc). I see you live in the south, so you'll have plenty of hot humid days that were made for Skeeter Pee.

You can get the recipe and details at skeeterpee.com
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www.skeeterpee.com

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Old 04-09-2011, 02:34 PM   #16
Captive
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Oct 2010
Saint James, MN US, MN
Posts: 114
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I've got a 30 gallon batch going right now; almost done. I'm going to need some more empty bottles, I can see that now. Time to make another trip to the Mexican restaurant that saves Modelo bottles for me.

165+30=195
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Cheers, Lon

www.skeeterpee.com

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Old 04-17-2011, 01:48 PM   #17
DrJerryrigger
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Oct 2010
mass
Posts: 3,218
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Quote:
Originally Posted by captive View Post

165+30=195
195+2= 197

 
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Old 04-17-2011, 02:31 PM   #18
js82181p
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Aug 2010
Hudson Valley New York
Posts: 20

197 + 6 = 203

Dry yeast (Lavlin EC-1118) at 75-80 degrees.

 
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Old 04-17-2011, 02:53 PM   #19
brew-n-booze
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Feb 2011
chino valley, az
Posts: 13

got 5 goin right now.
208

 
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Old 04-17-2011, 03:57 PM   #20
OHIOSTEVE
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Sep 2009
SIDNEY, ohio
Posts: 3,526
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25 gallons for me and lots more to come=233+


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I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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