Skeeter Pee

Ostomo517 · Jun 2, 2013

My SP is chugging along on the third day, should I be whipping air into it daily to degas?

tylerverry · Jun 2, 2013

On a degassing note: is there something I don't know? I put my degassing wand connect to my drill in my carboy, did a small burst, 2-3 seconds, to see what would happen. The resulting explosion ended with about a 3-4 inch geyser spouting out of my carboy and 1-2 liters of 1.030 Skeeter Pee on the floor.

Did I miss a step somewhere along the line?

idrinkstuffnthings · Jun 2, 2013

Mmmm. Blue raz, cherry, lime and classic ( with grape wine slurry)

idrinkstuffnthings · Jun 2, 2013

tylerverry said:
On a degassing note: is there something I don't know? I put my degassing wand connect to my drill in my carboy, did a small burst, 2-3 seconds, to see what would happen. The resulting explosion ended with about a 3-4 inch geyser spouting out of my carboy and 1-2 liters of 1.030 Skeeter Pee on the floor.

Did I miss a step somewhere along the line?

Don't degas until its ferments out. .999 or lower

Ostomo517 · Jun 2, 2013

idrinkstuffnthings said:
Mmmm. Blue raz, cherry, lime and classic ( with grape wine slurry)

Those look great! What did you do to flavor them?

idrinkstuffnthings · Jun 2, 2013

At bottling time I added 2 packs of koolaid to 5 litres of pee. Adds a great flavour and very simple.

tylerverry · Jun 2, 2013

idrinkstuffnthings said:
Don't degas until its ferments out. .999 or lower

Oh, ok. I guess this was the part of the recipe where I added the second round of lemon, nutrient, etc.

"Periodically check the gravity. When it gets down to around 1.050, add the other 3 tsp of nutrient the second tsp of energizer, and the last bottle of lemon juice; vigorously mix it in. Don’t be afraid to introduce some oxygen to the mix at the same time."

So, "vigorously mixing" doesn't mean with a degassing wand?

idrinkstuffnthings · Jun 2, 2013

Oops. No use a whisk or something like it and just stir the top kinda. It's just to introduce a little more oxygen too keep the ferment going. A wand would bring up all the co2 in the solution.

idrinkstuffnthings · Jun 2, 2013

A whisk by hand*. No drill

idrinkstuffnthings · Jun 2, 2013

Ostomo517 said:
My SP is chugging along on the third day, should I be whipping air into it daily to degas?

It's not to degas as much as it is to add oxygen. If its going real strong you could skip the whipping. I whip it until its dropping a fair amount of sg a day. Then let it run its course. The oxygen is just helping them yeasties stay strong.

CooperBrew · Jun 2, 2013

My gravity hit .996 today so I racked to a clean carboy and degassed before adding the Kmeta and stuff. Having never degassed a wine before.....I had no idea it would foam up so fast and hard

The foam flowed out of the top of the carboy and all over the kitchen floor

Obviously I didn't read this post before I degassed....lol.

tylerverry said:
On a degassing note: is there something I don't know? I put my degassing wand connect to my drill in my carboy, did a small burst, 2-3 seconds, to see what would happen. The resulting explosion ended with about a 3-4 inch geyser spouting out of my carboy and 1-2 liters of 1.030 Skeeter Pee on the floor.

Did I miss a step somewhere along the line?

Ostomo517 · Jun 3, 2013

So if you dont degas there is residual co2 in the solution correct? Can we just not degas and end up with a lightly carbed SP?

Arpolis · Jun 3, 2013

If you do not degas then it is really hard to get most of the yeast out of suspension. It would not taste nearly as good and be super cloudy.

Acyr90 · Jun 3, 2013

idrinkstuffnthings said:
At bottling time I added 2 packs of koolaid to 5 litres of pee. Adds a great flavour and very simple.

Those are the same 4 I planned on but couldn't find blue razz anywhere. Do you like the cherry? I found it to be too fake tasting.

DisturbdChemist · Jun 3, 2013

Arpolis said:
If you do not degas then it is really hard to get most of the yeast out of suspension. It would not taste nearly as good and be super cloudy.

I didnt degas and mine came out perfectly clear. Plus real lemonade is not clear any way. I followed the recipe with the clarifying agents. I might carb this next batch fermenting.

Arpolis · Jun 3, 2013

Every batch is slightly different and different yeast flocculate differently. There are tons of posts in this thread that troubleshoot cloudiness to lack of degassing. And SP can be crystal clear like water witha drop if yellow food coloring. No reason to look like lemonade.

Ostomo517 · Jun 3, 2013

DisturbdChemist said:
I didnt degas and mine came out perfectly clear. Plus real lemonade is not clear any way. I followed the recipe with the clarifying agents. I might carb this next batch fermenting.

What yeast did you use?

GenIke · Jun 3, 2013

Do I want to degas if I'm planning on carbonating?

DisturbdChemist · Jun 3, 2013

Ostomo517 said:
What yeast did you use?

wine yeast. montrachet yeast i believe

thejudge · Jun 3, 2013

GenIke said:
Do I want to degas if I'm planning on carbonating?

If you don't degas you're gonna get to much sediment in your bottles. You want as much to drop as possible. Now you're not gonna get it all and that's what's going to carb it up for you. So don't degas and get a 1/4" layer in your bottles that will turn to floaters like a lava lamp or degas and get a fine sediment. Do not use finings or kmeta and sorbate if you want to carb as well.

gcdowd · Jun 3, 2013

thejudge said:
If you don't degas you're gonna get to much sediment in your bottles. You want as much to drop as possible. Now you're not gonna get it all and that's what's going to carb it up for you. So don't degas and get a 1/4" layer in your bottles that will turn to floaters like a lava lamp or degas and get a fine sediment. Do not use finings or kmeta and sorbate if you want to carb as well.

Unless you are force carbing with CO2

gcdowd · Jun 3, 2013

Hey all, another question. I know warmer is better to ferment this but it's there an upper limit? In the summer, my house can get to 85. That ok?

Arpolis · Jun 3, 2013

It depends on the yeast really. With my lalvin type yeast I like to ferment them at no more than 75*F. That is lalvin 71b and k1v-1116 as my go to yeasts.

gcdowd · Jun 3, 2013

I can keep it in my basement, that should be around 75. I'm thinking that's a nice temp. BTW, I'm going to use the Red Star Champagne yeast, it was what my LHBS had.

idrinkstuffnthings · Jun 3, 2013

Acyr90 said:
Those are the same 4 I planned on but couldn't find blue razz anywhere. Do you like the cherry? I found it to be too fake tasting.

Wife really likes the cherry. She adds a splash of sprite also. I like them all, an ya the cherry is a little fake tasting. But it is koolaid so kinda figures. Next batch is gunna be dragons blood. Natural flavouring should be pretty good I'm thinking.

CooperBrew · Jun 5, 2013

Per the instructions:
" Add 1/2 tsp Kmeta, 2 1/2 tsp sorbate, and Sparkolliod (follow directions on the package). After two weeks, the Skeeter Pee should be crystal clear. Rack into a clean, sanitized carboy, add 6 cups sugar, and stir to dissolve. Wait two weeks to be sure no new fermentation begins and bottle."

Is there a reason to wait two weeks after adding these things or can I sweeten sooner if it's cleared?

Arpolis · Jun 5, 2013

Sweeten when ever you want. You just want the sulfites to gas off before bottling is all.

Ostomo517 · Jun 5, 2013

Can i degas with a whisk or do I have to go buy the equip (I dont have a drill)

thejudge · Jun 5, 2013

Ostomo517 said:
Can i degas with a whisk or do I have to go buy the equip (I dont have a drill)

Wire wisk are made to incorporate air into what ever you use it with. Use a cut wire hanger on a drill works best for home made.

Ostomo517 · Jun 6, 2013

I know I have had a bunch of questions but I have one more that I have not seen. When backsweetening do you just rack onto the sugar or boil it with some water and add the syrup?

Skeeter Pee

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