priming sugar question( skeeter pee)

[OHIOSTEVE]

I have about a gallon ( I will top up to a gallon) of skeeter pee setting here that is a left over from a big batch I just bottled. It has not been stabilized and I want to try to bottle carb a batch to see how it tastes. Here is my plan, feel free to tell me I am gonna blow up the house lol.. I will rack over to a clean gallon jug and add SPLENDA to the taste I want. THEN add corn sugar and bottle. The question I have is this. I want this to be really fizzy, How much corn sugar can I safely add to a gallon fermented at about 70 degrees without creating bottle bombs? I know about the priming sugar calculator but I don't know that this fits a category. Also batch priming just a gallon might be a pain except for the fact that adding it to the jug and stirring it up would be no different than degassing it I guess.

 

[PT Ray]

Try the ginger ale approach. Put it in two 2 liter bottles, sweeten to taste, leave it out until the bottles are hard and then keep it in the fridge to halt further fermentation. It may sound crazy but it's done all the time for homemade ginger ale.

 

[Maxkling]

https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

 

[OHIOSTEVE]

https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

thanks but this is already fermented out bone dry. I know I could add more sugar but I wanted to try the splenda to check the taste it gives also. I will try that method on the next batch..looks easy enough.

 

[Maxkling]

With my apfelwine I made, I tried the sweetener route and I absolutely hated it. But that could just be me. In fact I would have rather have drank it flat and naturally sweetened.

 

[OHIOSTEVE]

With my apfelwine I made, I tried the sweetener route and I absolutely hated it. But that could just be me. In fact I would have rather have drank it flat and naturally sweetened.

THAT is exactly what I am afraid of. Thats why 20 gallons will be regular and the experiment will only be a gallon. Hell I might give the pasteurization a try even with just the gallon.

 

[Maxkling]

Yea, what I did was filled a glass to 6oz and kept track and added little by little until I found what I thought was a good level. Then scaled it to my 3 gallon batch. It was the same sweetness it just had this weird twang. It was just the same taste that you can spot in most diet drinks and I think the sourness and dryness or the apfelwine brought it out more when actually drinking vs tasting. Id love to do it all over again but I think Ill do the skeeter pee and try out the stove top pasteurization.

Or the ginger ale approach, but Id love to have the opportunity to hand out a bottle with ease of mind.

 

[gingerdawg]

If the skeeterpee has been stabilized, aren't the yeast dead? Otherwise, how can I backsweeten with sugar, per the recipe without scattering glass?

 

[OHIOSTEVE]

If the skeeterpee has been stabilized, aren't the yeast dead? Otherwise, how can I backsweeten with sugar, per the recipe without scattering glass?

this gallon has not been stabilized yet.