Skeeter Pee

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RedCabbage

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I've just ripped the zest from a dozen lemons to make a batch of limoncello and figured I'd have a go at a gallon of skeeter pee with all the juice in the newly bald fruit. There are a couple of problems though (apols if questions have been asked already - 1700+ posts is a lot to check through):

- The only "yeast slurry" I have available is from a wine kit that I have on the go but have already stabilized. Will this be OK?
- If not what are the chances of it working by just pitching in a spoonful of dry wine yeast? Should I just freeze the lemon juice and wait I have some nicer slurry?
- Would brewing sugar be best for this or is normal granulated sugar just as good?

Thanks in advance.
 

gcdowd

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RedCabbage said:
I've just ripped the zest from a dozen lemons to make a batch of limoncello and figured I'd have a go at a gallon of skeeter pee with all the juice in the newly bald fruit. There are a couple of problems though (apols if questions have been asked already - 1700+ posts is a lot to check through):

- The only "yeast slurry" I have available is from a wine kit that I have on the go but have already stabilized. Will this be OK?
- If not what are the chances of it working by just pitching in a spoonful of dry wine yeast? Should I just freeze the lemon juice and wait I have some nicer slurry?
- Would brewing sugar be best for this or is normal granulated sugar just as good?

Thanks in advance.
Go with the wine yeast. I never use a slurry, just pitch dry yeast (I use champagne yeast).

Granulated sugar is fine.
 

CooperBrew

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I've never used a yeast slurry. I always just use Lalvin EC-1113 and it turns out great. Take a day or two to start seeing it kick into action but it works just fine. I make 5 gals at a time so I just pitch the whole package. You are going to make a 5 gallon batch after you try this ;)
 

bambiying

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I didn't use a slurry for my Skeeter pee and had major troubles getting the yeast to work....ended up having to use 2 packs. When I went to make my Dragon Blood, I made a slurry first from yeast and 4 cans of Welch's Grape Raspberry. The slurry was fantastic! I pitched it last Friday, and today the SG was down to 1.00. Next time I make Pee, I will definitely make a slurry first. For me, that was the best way to go. I have reserved the 4 bottles of wine from the grape raspberry to use if I need to top off the DB, otherwise, I will just drink those babies the way they are!
 

flyinpig

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Hate to give out a secret, but I mix 1/2 of a light beer with 1/4 glass of pee....a shandy....mmmmm, good!
 

D_Nyholm

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Hate to give out a secret, but I mix 1/2 of a light beer with 1/4 glass of pee....a shandy....mmmmm, good!
Friend of mine does that with bud light so he doesn't get completed obliterated! And it is a way to make the bud light decent :)
 

ChrisL_

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Friend of mine does that with bud light so he doesn't get completed obliterated! And it is a way to make the bud light decent :)
I mixed with various frozen juices and my wife liked the mixed berry. Then she added a spash of Grapefruit Perrier and she loved it. She then scaled that up into a large piture with some fresh berries for a party she had and they wiped out half my supply:drunk:
 

tylerverry

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flyinpig said:
Hate to give out a secret, but I mix 1/2 of a light beer with 1/4 glass of pee....a shandy....mmmmm, good!
Made a batch of American wheat for just that. Also, as an in intended consequence, finally got my FIL enjoying my stuff as he's a MGD only guy, but man he downs my wheat beer like its going out of style.
 

coldcrash

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My first batch.
image-3805989992.jpg



This is just pulled out of secondary after only 24 hrs. Amazing how much it's cleared in that short time.

Big nose of fresh squeezed lemonade; presents on the palate as a bone dry white wine; medium-short finish of fermented lemons. Very cool!

Wife and I trying to decide how much (if any) back-sweetening, and with what...
 

Swarley88

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My first batch.

This is just pulled out of secondary after only 24 hrs. Amazing how much it's cleared in that short time.

Big nose of fresh squeezed lemonade; presents on the palate as a bone dry white wine; medium-short finish of fermented lemons. Very cool!

Wife and I trying to decide how much (if any) back-sweetening, and with what...
Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
 

gcdowd

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Swarley88 said:
Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
I've used dry yeast on both my batches with no issues. I used two packets of champagne yeast. Fermented like a boss both times
 

Fuzzymittenbrewing

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Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
EC1118 starter
 

coldcrash

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Swarley88 said:
Did you use a yeast slurry? I am going to do a batch Monday. I dont have any yeast slurries so I am going to throw in some yeast and see what happens. If nothing is going on in a couple days I'll throw in some more. Very excited to try this though.
I did a starter with two packs EC1118 in half a gallon of Newman's Own Virgin Lemonade (no preservatives, just lemon juice, water, and sugar) straight from the carton.
 

mux11

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I have always used 1 pack of the dry Champaign yeast, made a starter and no promlem with it starting right away.

I've got 10gal that I am cold crashing before back sweeting... can't wait!
 

A50SNAKE

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for back sweetening has anyone made the invert sugar for that stage? to help the 6 cups dissolve into the finished product a little easier...just wondering how it would turn out, or if it would ruin my 6 G batch :(

appreciate any help.
 

Fuzzymittenbrewing

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for back sweetening has anyone made the invert sugar for that stage? to help the 6 cups dissolve into the finished product a little easier...just wondering how it would turn out, or if it would ruin my 6 G batch :(

appreciate any help.
I've done it. Works great
 

A50SNAKE

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that's what I figure too...going to keg this batch as well....way easier then bottling :D I wish I would have kegged years ago...but I was doing wines then and I didn't know at that time, you could keg wines too :S
 

BamaProud

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I have my first batch going. Added my yeast slurry from Apfelwein yesterday afternoon. Hope to see some sign of fermentation soon.
 

Swarley88

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I also just pitched a yeast slurry made from Ec1118. Fermenting away, can't wait to taste the finished product.
 

BamaProud

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I added yeast yeast slurry from Apfelwein Monday afternoon, no activity in the airlock and SG hasn't dropped. It was sitting on the yeast cake for about 3.5-4 months.

I have some Montrachret and Lalvin D47 on hand. Which would the Skeeter-pee-experts recommend...or should I just give it another day or so? Its been @73 degrees since I added the yeast.
 

BamaProud

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Thanks chalkdust...I pitched the Montrachet Friday morning and the airlock was bubbling by 9 PM. First batch of Pee is underway. :)
 

Roughster

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OK Status Report for Skeeter Pee using the Arpolis Starter: Umm Oh My God Awesome! The wine lees give it a slight pink hue and added an almost grapefruit flavor. It is freakin amazing. I allowed it to ferment dry, stabilized it, then back-sweetened with 5 cups of baking Splenda (1 cup = 1 cup sugar). Its a bit sweet, so next time I will only use 4 cups of Splenda. I like this batch better than my first batch which I used Apfelwein Lees.

SWMBO said that if one of the Kegarators tap doesn't have this on at all times, I am in trouble she loves it so much.
 

Swarley88

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I am going to split the five gallon batch and rack one of the halves on raspberries. What are peoples suggestions on quantity of raspberries?
 

pvtschultz

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Swarley88 said:
I am going to split the five gallon batch and rack one of the halves on raspberries. What are peoples suggestions on quantity of raspberries?
I use 12 ounces of frozen raspberries per gallon of beer if that helps at all. I would describe the flavor intensity as medium.
 

Swarley88

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Awesome thanks. I just bottled half of it-regular. will be putting raspberries into the other half tomorrow.
 

BamaProud

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I pitched this on 8-5.
It took a couple of days to get going I eventually added Montrachet but its only just today below 1.00 SG. I didn't think it would ever finish!

Oops
 

dchd1130

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I started around the first week of August as well and was just below 1.0 over the weekend. I added the potassium and sparkloid on Saturday, and its already clearing up. Ive got a party coming up on 9/7. That would be when I add the sugar to sweeten. Is it going to be okay to serve at that point or is it really necessary to wait another 2 weeks?
 

BamaProud

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I started around the first week of August as well and was just below 1.0 over the weekend. I added the potassium and sparkloid on Saturday, and its already clearing up. Ive got a party coming up on 9/7. That would be when I add the sugar to sweeten. Is it going to be okay to serve at that point or is it really necessary to wait another 2 weeks?
I am kinda in the same boat. Party on the 6th.
 

gcdowd

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As soon as it's clear, you can rack and back sweeten. The only reason to wait to package after you back sweeten is to make sure that fermentation does not restart. I think if you wait 3 or 4 days after you back sweeten, you should be fine.
 

Swarley88

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I started around the first week of August as well and was just below 1.0 over the weekend. I added the potassium and sparkloid on Saturday, and its already clearing up. Ive got a party coming up on 9/7. That would be when I add the sugar to sweeten. Is it going to be okay to serve at that point or is it really necessary to wait another 2 weeks?
You can drink instantly when you backsweeten. No need for conditioning.

Edit:I also at the time wasn't worrying to much about re fermentation. I just wanted to drink it!
 

JuneHawk

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I really want to make Skeeter Pee but I only have a 7 gallon fermenting bucket and a 6 gallon carboy. Can I make a half batch (2.5) gallons in a 6 gallon carboy without worrying about oxidation? To preempt the make-the-5-gallons comments, I don't need that much as I don't drink that much nor do I have friends who drink much either.
Thanks!
 

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