Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > a very effective way to "start" skeeter pee
Reply
 
Thread Tools
Old 04-14-2012, 07:14 PM   #71
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 189
Liked 3 Times on 3 Posts
Likes Given: 117

Default

sounds excellent...maybe i'll do some the recipe way...some the concentrate way...then i can compare...hmmm, likely I'll do the 3G with concentrate, and then the 1G carboy with what the recipe calls for, scaled down of course...and then with the bottles the same way as the recipe, except with the crystal light/koolaid to flavor em up I can't wait...apparently 300+ bottles is enough the wife says, so I gotta start drinkin some of them up before I'm "allowed" to make more SP or apfelwein...


A50SNAKE is offline
 
Reply With Quote
Old 05-04-2012, 02:06 AM   #72
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 189
Liked 3 Times on 3 Posts
Likes Given: 117

Default

ok, I've got some lemonade concentrate, frozen (but thawed now) that says its 26G sugar per 50ml, and the can is 295ml. so that should be 153.4G of sugar per can.

I think I'm going to add one can, to my 1G carboy and see how she tastes. and see if it takes off again, hopefully it doesn't.

also, my 3G of SP is still lifting the cup on my 3 piece airlock...AFTER I added the 1/2 tsp Kmeta, 2 1/2 tsp sorbate, and Sparkolliod and it looks fairly clear...but why would it still be causing the cup to lift off? I think that means its still kicking out CO2, right? but its almost clear and its down well below 1.000 as well...

thanks for any help and tips.


A50SNAKE is offline
 
Reply With Quote
Old 05-04-2012, 02:39 AM   #73
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 189
Liked 3 Times on 3 Posts
Likes Given: 117

Default

update, I added one can of concentrate to my 1G carboy (removed about 400ml first to make room) and then I added 1/16 cup of regular white table sugar to my 450ml Grolsch bottle, was about 3/4's full of SP and I added 1/8 cup of same sugar to a 750ml wine bottle of SP, to test sweetness and taste...we'll see how she turns out.

thanks,
A50SNAKE is offline
 
Reply With Quote
Old 05-07-2012, 06:40 PM   #74
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 189
Liked 3 Times on 3 Posts
Likes Given: 117

Default

I haven't tried the concentrate one yet, but the sugar ones we finished off friday night, still quite a bit tart, made the ladies make the pucker face...which isn't all bad, LOL...

so, I think I'll add some more sugar to the next two 750ml bottles then I used previously and compare to the prior bottles.

I love experimenting like this!!!
A50SNAKE is offline
 
Reply With Quote
Old 05-10-2012, 09:50 PM   #75
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 189
Liked 3 Times on 3 Posts
Likes Given: 117

Default

the 1G I added the concentrate to, the concentrate is just sitting on the bottom...is that normal?...I've stirred it up a few times, but it still ends up having quite a bit of settling.

thanks for any help.
A50SNAKE is offline
 
Reply With Quote
Old 05-29-2012, 05:04 PM   #76
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 189
Liked 3 Times on 3 Posts
Likes Given: 117

Default

can anyone comment on my question above? is it normal to have the concentrate settle on the bottom? I was expecting it to just "blend" with the SP.

TIA
A50SNAKE is offline
 
Reply With Quote
Old 05-29-2012, 05:23 PM   #77
D_Nyholm
Feedback Score: 10 reviews
Recipes 
 
Join Date: Mar 2011
Location: Sayville, NY
Posts: 1,226
Liked 80 Times on 68 Posts
Likes Given: 12

Default

Wish I could help, but I've only added sugar to mine. I did add cranberry juice concentrate to a cider and had to mix it a few times. The last few pints from the keg were very cranberry also, so I guess when I poured the last ones, the concentrate that was spread out along the bottom got sucked up.
Give it a couple of shakes every once in a while, but I think some is going to settle out regardless of what you do.
D_Nyholm is offline
 
Reply With Quote
Old 05-29-2012, 07:31 PM   #78
microbusbrewery
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
microbusbrewery's Avatar
Recipes 
 
Join Date: Jan 2011
Location: West Jordan, UT
Posts: 1,390
Liked 134 Times on 102 Posts
Likes Given: 54

Default

I don't mean to hijack the thread but you guys seem to know a lot about making SP. I've never made SP before but I think my wife and her friends would probably dig it. I have a Saison going right now using Wyeast 3711 French Saison. Looks like it has an ABV tolernce of up to 12% and it's really tearing through my Saison. Do you think 3711 would work for SP or would the highly acidic environment cause problems?
__________________
http://www.microbusbrewery.org/
microbusbrewery is offline
 
Reply With Quote
Old 05-29-2012, 08:06 PM   #79
A50SNAKE
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Delhi, ON
Posts: 189
Liked 3 Times on 3 Posts
Likes Given: 117

Default

Quote:
Originally Posted by D_Nyholm View Post
Wish I could help, but I've only added sugar to mine. I did add cranberry juice concentrate to a cider and had to mix it a few times. The last few pints from the keg were very cranberry also, so I guess when I poured the last ones, the concentrate that was spread out along the bottom got sucked up.
Give it a couple of shakes every once in a while, but I think some is going to settle out regardless of what you do.
ok thanks, I'll give it a few shakes and see what it does. its only in my 1G carboy right now, so shakin' is easy in that one, and I've used sugar in my 3G as well...we'll see how it tastes soon...

thanks again for your reply.
A50SNAKE is offline
 
Reply With Quote
Old 06-26-2012, 11:04 PM   #80
turtlescales
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Spokane, WA
Posts: 160
Liked 3 Times on 3 Posts
Likes Given: 7

Default

You're my hero. I have had a bochet that has been stuck for ever despite repeated efforts to get it going again. I tried this with my bochet must, and 24 hours later it is finally chugging away again. I just started two batches of skeeter pee this afternoon, and am using the same technique to get the ferment going. Thanks for sharing this!


turtlescales is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
1st fruit wine "Hand Pressing"?? And products I can't find from a book BillTheSlink Wine Making Forum 5 01-16-2012 07:40 AM
" skeeter pee" experiment question OHIOSTEVE Wine Making Forum 12 11-08-2011 07:25 PM
Taking my winemaking skills from "cook" to "chef" levels. JasontheBeaver Wine Making Forum 5 07-28-2011 07:49 PM
franzia style "box wine" bags for home made? badmajon Wine Making Forum 1 04-28-2010 02:21 PM
"Winecooler Wine Kits": Orchard Breezin' versus Island Mist SueMac Wine Making Forum 1 01-12-2009 01:41 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS