Skeeter Pee

[Cheesy_Goodness]

If it's bubbling it should be fine. Just make sure you add your nutrient and energizer in a few days and you should be good to go

 

[Sudsyone]

LoL. Yea using a good yeast slurry beats out rehydrated yeast or yeast in a 2 hour starter.



How did S-04 do for your first batch? I have not used an ale yeast with SP before. Any tasting notes you think are specific to S-04 or does the lemon overpower everything.

I use safale s-04 for my ciders and it's all I had. My first batch is sitting in Carboy clearing right now, then gonna back sweeten with a bit more lemon juice and sugar as the lemon is almost non existent after taste test. Not sure it that's from the safale but it's a good chance it killed the lemon flavor..Will try ec118 next time to compare. Will update in a week after bottling.


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[ChefRex]

I use safale s-04 for my ciders and it's all I had. My first batch is sitting in Carboy clearing right now, then gonna back sweeten with a bit more lemon juice and sugar as the lemon is almost non existent after taste test. Not sure it that's from the safale but it's a good chance it killed the lemon flavor..Will try ec118 next time to compare. Will update in a week after bottling.


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Back sweeten first before adding more lemon juice, the sugar will bring out the lemon flavor.

 

[TheCollector]

Ok I'm at the stage where I killed the yeast and cleared it. Time to back-sweeten. I racked from primary to secondary when I added the kmeta and sparkkloid. Do I really need to rack to a third carboy to back-sweeten? Or could I back-sweeten right befor bottling? Thanks guys!

 

[Arpolis]

I use safale s-04 for my ciders and it's all I had. My first batch is sitting in Carboy clearing right now, then gonna back sweeten with a bit more lemon juice and sugar as the lemon is almost non existent after taste test. Not sure it that's from the safale but it's a good chance it killed the lemon flavor..Will try ec118 next time to compare. Will update in a week after bottling.


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Hmmm interesting. I would suggest adding sugar first and tasting before adding more lemon. The sugar will bring some flavor forward and "real lemon" lemon juice adds little to no sweetness so if you need it then it will not over sweeten the wine.

 

[Texconsinite]

Ok I'm at the stage where I killed the yeast and cleared it. Time to back-sweeten. I racked from primary to secondary when I added the kmeta and sparkkloid. Do I really need to rack to a third carboy to back-sweeten? Or could I back-sweeten right befor bottling? Thanks guys!

Honestly, you could do it either way and it would probably be fine. However,w aiting a few weeks after backsweetening does several things:

1) Makes sure fermentation has totally stopped. Sometimes, even though you "killed the yeast" with sorbates and kmeta, a little bit survives and starts eating the new sugar youve backsweetened with. If you bottled right away after backsweetening, you could have popped corks down the road.

2) It gives time for the rest of the yeast to drop out of suspension, and the SP to clarify. When I made several batches of SP on a time crunch and it didnt clarify totally, it had a little of a yeasty taste in it, and particulate matter that floated on the bottom. I t kinda bothers me when my wines arent clear, so I dont rush this recipe anymore.

Its up to you, but if you are getting anxious for your wine to be done, you could just do what I do: Make beer while you wait on the wine

 

[TheCollector]

But do I need to transfer to another better bottle to add the sugar? Don't I need to somewhat shake it up once I've added the sugar? That would shake up the yeast and particals in the bottom.
And I gots plenty of homebrew in da cabinet. In no hurry just wanna do it right. :thumbup:

 

[Sudsyone]

Wow, you guys were right Chef and Arpolis. The sugar really brought out the lemon flavor. I think 6 cups sugar is a bit too much though. A little to sweet for my liking as of now. Bottling tonight and gonna let sit for a week before drinking. I'm sure when it's cold, it'll be a different experience anyways.

On the left went by the book and cleared beautifully after 9 days. On the right I used no sorbate or sparkaloid as I am going to carbonate a few bottles and wanted to test the clearing method as I have never done before. Results are obvious!




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[Sudsyone]

Not your typical Corona...




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[hllywd]

Wow, you guys were right Chef and Arpolis. The sugar really brought out the lemon flavor. I think 6 cups sugar is a bit too much though. A little to sweet for my liking as of now. Bottling tonight and gonna let sit for a week before drinking. I'm sure when it's cold, it'll be a different experience anyways.

On the left went by the book and cleared beautifully after 9 days. On the right I used no sorbate or sparkaloid as I am going to carbonate a few bottles and wanted to test the clearing method as I have never done before. Results are obvious!

View attachment 214151


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I don't think mine would have been drinkable with the third bottle of lemon juice let alone more! In fairness I used the Kroger brand, but for concentrated lemon juice it makes OK lemonade with the ReaLemon recipe so it's at least similar. I think with a third bottle of lemon juice in the batch I made it would have stripped the enamel off anyone's teeth that dared drank it! I wonder if this has anything to do with the wine lees it was made on, or lack thereof? I made mine after a Reserve Du Chateau 4 Week Wine Kit, Italian Verdicchio, I got from Amazon on a sale for $35 (don't laugh I'm not a white wine fan, but this is really good at about 4 months!).

In another batch of SP I believe I'd cut back on the sugar by a cup or so for back sweetening, it's a little too syrupy...

 

[Paschendale]

Ok I'm at the stage where I killed the yeast and cleared it. Time to back-sweeten. I racked from primary to secondary when I added the kmeta and sparkkloid. Do I really need to rack to a third carboy to back-sweeten? Or could I back-sweeten right befor bottling? Thanks guys!

I have never used Sparkelloid, I think it clears fine without it. I have also never seen the need to rack to the 3rd carboy. I have always just racked to secondary, then added the kmeta and it does well when I bottle a week or 2 later. I have also never added more than 5 cups of sugar. Yes, there is still a touch of yeastiness to the final product, but I find it gets mostly buried in the lemonade tartness and everybody who has sampled has enjoyed it, so I am satisfied. Yes, the 3rd racking probably does aid the clarity but I don't mind a touch of cloudiness and the final is clear enough for my taste.

 

[flyer12]

My SP is in the secondary and the airlock is bubbling once every 45 seconds. Do I just leave it sit like that until it stops completely (will it totally stop - i.e. no bubble over a 5 minute period, etc)? Or do I remove the airlock and check the SG to see if it is around .995?

 

[Cheesy_Goodness]

Airlock activity doesn't always mean it's still fermenting. It could be the CO2 escaping the solution, causing the airlock to bubble.
Checking gravity is always more reliable than seeing an airlock bubble.
It's not nearly as fun though

 

[Apple_Jacker]

I'm about halfway finished with the latest batch of skeeter pee I just bottled... It's been very popular. I made a mint simple syrup as my backsweetener and it turned out awesome. I made my starter 2 nights ago, so I'll get things in gear after work today for my 2nd 6 gallon batch of pee this year. I'm testing my red pasteur yeast on this batch. I'll probably do the mint for 5 of the 6 gallons and put it in my keg and force carb it (I haven't tried this yet). The ladt gallon will be me experimenting with either a basil simple syrup or a rosemary simple syrup to backsweeten and add flavor.

 

[flyer12]

Airlock activity doesn't always mean it's still fermenting. It could be the CO2 escaping the solution, causing the airlock to bubble.
Checking gravity is always more reliable than seeing an airlock bubble.
It's not nearly as fun though

OK - I just didn't want to open the airlock and risk exposure to oxygen as the fermentation was slowing. I will check the SG tonight and see where the small batch is at - the large carboy is still bubbling every 10 seconds or so.

 

[Texconsinite]

So, Im planning to do a new batch of SP in the near future. My plan is to do 6 gallons of Mango SP, and a 2 gallon mini batch of something else, that way i can make a larger starter and pitch into both at same time. My questions are:

What flavor should I try for the 2 Gallon batch? Since its only 2 gallons, Im willing to try something a little more experimental, looking for suggestions.

 

[Fuzzymittenbrewing]

So, Im planning to do a new batch of SP in the near future. My plan is to do 6 gallons of Mango SP, and a 2 gallon mini batch of something else, that way i can make a larger starter and pitch into both at same time. My questions are:

What flavor should I try for the 2 Gallon batch? Since its only 2 gallons, Im willing to try something a little more experimental, looking for suggestions.

I'd say take a stroll down the grocery store juice aisle and see what grabs ya.

 

[Apple_Jacker]

I'm going to experiment with a gallon of basil infused skeeter pee. If you're looking to experiment with fruit flavors, go for blueberry.

 

[justineaton]

I just made a batch with BlackBerry in it.

 

[Arpolis]

Tart cherry juice has been my favorite addition to S.P.

 

[Pyg]

So, Im planning to do a new batch of SP in the near future. My plan is to do 6 gallons of Mango SP, and a 2 gallon mini batch of something else, that way i can make a larger starter and pitch into both at same time. My questions are:

What flavor should I try for the 2 Gallon batch? Since its only 2 gallons, Im willing to try something a little more experimental, looking for suggestions.

I have made batches of
Blueberry/Raspberry
Blueberry/Raspberry/Blackberry

Both were good variations.
However when making variants I cut the lemon in 1/2 and double the fruit per gallon. (ie: 1 gallon=2lbs fruit)
:rockin:

 

[Texconsinite]

I have made batches of
Blueberry/Raspberry
Blueberry/Raspberry/Blackberry

Both were good variations.
However when making variants I cut the lemon in 1/2 and double the fruit per gallon. (ie: 1 gallon=2lbs fruit)
:rockin:

Interesting. When I've done fruit flavors in the past, i usually do full lemon, and steep 2lbs of fruit in primary, then backsweeten with fruit juice concentrate that compliments it. When you did your variants, what did you backsweeten with, or did all fruit flavor come from steeped?

 

[TheCollector]

Soo I'm ready to bottle my first batch of skeeterpee and I'm wondering.... Since I didn't use priming sugar or anything can I skip the bottling bucket and just use my auto-siphon with my bottle wand and do it straight from the better bottle? It's already been moved 3 times... Thanks guys

 

[Cheesy_Goodness]

Most times there is a bit of sediment at the bottom of the vessel.
But, if there's nothing there (even a small amount, as the BB is light and will move easily and stir up whatever's there as it gets emptied) and if it's as clear as it's going to get, I don't see any problem with it.

 

[Kirkwooder]

I'd like to make a batch (5 gallons) of raspberry SP. Am I reading this right, people are adding 2lbs of berries per gallon, or 10# of berries to a 5 gallon batch? Will 5 gallons of must and 2# of berries fit in a 6 gallon bucket or carboy?

 

[Black Island Brewer]

For ease and consistency, I make my raspberry pee with Oregon Fruit Products Canned Raspberries. 3 15-ounce cans in 5 gallons was nice, I'll try 4 next time.

 

[Pyg]

Interesting. When I've done fruit flavors in the past, i usually do full lemon, and steep 2lbs of fruit in primary, then backsweeten with fruit juice concentrate that compliments it. When you did your variants, what did you backsweeten with, or did all fruit flavor come from steeped?

I have made berry wine in the past using 1lb of berries per gallon and also 2lbs per gallon.
The more fruit per gallon the more flavor that comes forward.
I recently made 6 gallon Blueberry/Raspberry and only used 6 lbs of berries. It is a very light drink, however it is very drinakble when served cold.

As far as backsweetening goes, I used plain white sugar.
I tend to use just under a cup per gallon as to not make it too sweet, but just sweet enough.

 

[oogaboogachiefwalkingdeer]

Six lbs for five gallons?? Was the six lbs added to the skeeter recipe?

 

[Pyg]

Six lbs for five gallons?? Was the six lbs added to the skeeter recipe?

basically, yes.
However when doing so I cut down the amount of lemon I use (in half), since the lemon can over power the fruit

 

[TheCollector]

Well there is a very little bit of sediment in the better bottle but it's been sitting still on my counter since last night. I was thinking I'd just carefully siphon.... I guess I'll just go ahead and use the bottling bucket.