Yes, you could, in theory, pasteurize it. But it does present some problems. I had a prickly pear skeeter pee that got infected. Rather than worry about it, I just did what you did, and pasteurized it. But, it is a ton of work for a 5 gallon batch, and it means that everything else could become a potential infection, without any of the good yeasties to help fight it off.If I wanted to avoid the kmeta & sorbate couldn't I either A) Let it finish completely dry & backsweeten with Dextrose @ 1oz/gal? B) Bring it to around 1.010 - 1.020, bottle and then pasteurize?
I'll throw in my 2 cents.If I wanted to avoid the kmeta & sorbate couldn't I either A) Let it finish completely dry & backsweeten with Dextrose @ 1oz/gal? B) Bring it to around 1.010 - 1.020, bottle and then pasteurize?
+1 (+1 on rehydrating too)It's not absolutely mandatory. The original recipe was meant to throw on lees or cake but many (including me) have done fine pitching dry yeast. FWIW tho, I would DEFINITELY rehydrate properly or pitch two packs to minimize yeast strain. I've heard from several places dehydrating properly can double the number of yeast cells that survive pitching.
This is the reason I asked the question above.I'm having the hardest time with this piss...First my OG was waay low, now I've gone through 8 days with no fermentation either in the airlock and in hydro-readings. I used an apfelwein slurry the first time, yesterday I made a starter with sugar water and K1V-1116 so hopefully that'll get her going.
In the future I'm gonna do the backwards method I read about: don't add any lemon juice until at least 2 days into active fermentation, then just add it a little at a time over 2 weeks.
I've always heard that you should make a starter with DME as if you make a starter with sugar, the yeast won't then convert the sugar in your primary.I'm having the hardest time with this piss...First my OG was waay low, now I've gone through 8 days with no fermentation either in the airlock and in hydro-readings. I used an apfelwein slurry the first time, yesterday I made a starter with sugar water and K1V-1116 so hopefully that'll get her going.
This is a cool idea - I think I just might try it!Made 5 gallons, gave away all but one bottle!
added 2lbs honey in the primary, backsweetened with 6lbs honey. Bee Pee!
(check Skeeter Pee facebook page for graphic)
added pectic enzyme one day into fermentation
great cold or better hot in a coffee mug with a cinnamon stick!
aged about 2 months, then stabilized.
was 10% before sweetening, didn't test after sweetening.
I don't know why other people use it, but I can tell you why I did. I ended up with Turbo yeast as I didn't have a yeast cake to make a slurry from, the LHBS didn't have any EC-1118 in stock and I didn't know if Notty would work. I described what I was making and asked for a suggestion which was Turbo Yeast.Why do people use turbo yeast? It strips all flavor.
Try it with sweet tea vodka and ice. It is super good, and dangerous:cross:Then I added some ice tea to the sample. Arnold Palmer Pee... Yum!
I use a EC1118 starter and the second day is always the day I add more nutrient. I'm at work so I can't look at my notes but I follow the recipe exactly except for the starter and a little less back sweetening.Today I'm getting a heavy sulferish/rhino fart smell coming from it, stick on thermometer says 72 and I'm seeing heavy air lock activity 2-3 bubbles per second and a light foam on the top.
I'm assuming the smell is from the yeast becoming stressed. Is 2 days since pitching long enough to check SG to determine if I should add more nutrient/energizer? I can get a small wooden spoon in to try and aerate a bit, but being a carboy I can't really fit a wisk in.
Thanks,Introducing some air wouldn't hurt. If you have another carboy and a funnel, pour the contents from one carboy to the other and the sloshing will give it a breather and should help dissipate the offending smells. Keeping it from happening is easier than trying to correct it. The smell doesn't typically affect the taste, but the smell does take some of the enjoyment out of it.