Skeeter Pee - Starting with Dry Yeast
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I see the thread has been a bit stale but I hope people are still watching it. I asked this question in another thread and was given the "why don't you just follow the original recipe" answer. I get it if you don't want to modify it, but why bother stepping on someone else conversation who is looking to make some changes. Anyway, like others on here I was thinking of just throwing everything in the pail but holding off on the lemon juice until it get fermenting, then adding juice a bottle a time with some yeast nutrients to help when the acidic juice is added. So I was thinking you are supposed to I stir this to gas off the preservatives from the juice so my idea was to pour the juice in a bowl by itself and let that gas off by itself adding.
Anyone see any issues with this plan.
Anyone see any issues with this plan.
I always start my SP off as just sugar water. After it gets going then I add a bottle of juice a day. When I add the last bottle I usually add my last dose of nutrients and energizer. No need to off gas the lemon juice, in my opinion.
FlashJT
Member
I make mine by just mixing everything together, waiting 24 hours, pitching yeast, and letting the yeast do their thing. No yeast cake, no fermenting sugar water, to stepped nutrient addition, no stepped lemon juice addition, nothing. I do invert the sugar though, although sometimes I don't and even then it works out pretty good. I've used EC1118 for all but my most recent batch, which I used 71B for....it's still clearing so I don't know how much better/worse it is, but can only imagine it will be better since 71B will leave more color/aroma/flavor of the lemon compared to the EC1118 (or so I've read at least).
I really don't think you can screw this up, but then again I should never say never....
I really don't think you can screw this up, but then again I should never say never....
itsme_timd
Well-Known Member
Just bottled mine up today! This was my first batch, this stuff is awesome!
itsme_timd
Well-Known Member
Started my batch of Skeeter Pee on Friday of last week by following the directions for the must exactly and had an OG of dead on 1.070. I didn't have a slurry so I made a starter with 2 packs of ec1118 with about a cup of water and a couple tbsp of sugar on Sat. Once that was rolling I did add a cup of must and let it get rolling again. I then pitched that into the must and whipped the heck out of it. I had active fermentation just 6 hours later. Monday I hit 1.050 so I added the rest of the juice, nutrient and energizer and whipped it again with active fermentation later that day. Checked the sg a few minutes ago and I'm at 0.994 just 5 days after starting. It's late so tomorrow will be transferring to another ferm bucket and clear it up. I can't wait to finish up and drink up!
Hey everyone. I'm thinking of doing a cherry limeade version. I'm undecided on how to add the cherry flavor. I know someone mentioned koolaid(how much and when?) I also have a bottle of cherry extract that came with a stout beer kit I bought. I used Cheerwine syrup instead to make a Cheerwine stout. On that note, I also have Cheerwine syrup left. Which would be the best option? And when should it be added? I asked on the Skeeter Pee page but my comment was deleted.
What about some montmorency tart cherry concentrate. That stuff is VERY concentrated and flavorful.
Thinking about making some of this, but more of a lime version (I and he wife both prefer lime to lemon)...have heard best to do 2/3 lemon and 1/3 lime....will have to decide....have never even tasted the normal recipe, so should maybe just do the lemon/lime before thinking about adding other flavors?
Blacksmith1
Captain Cheap
I did a lemon and a lime then another lemon. All 3 batches turned out differently. First batch was best and I can't figure out what I did different. Take detailed notes.
