Skeeter Pee

[oogaboogachiefwalkingdeer]

Honda I do the same and can't figure why some make it seem so difficult. I also throw all three lemon juice in at once. No need to mess around.

 

[Sudsyone]

Holy skeeter krausen batman!!! Guess I didn't need energizer and nutrient for acai blueberry concentrate. Just measured ABV after 3 days and went from 1.070 to 1.030. Never seen a fermentation this quick. Using 1118 yeast slurry from previous batch, 64oz concentrate and 7lbs invert sugar. Haven't checked it in a couple days and found this lol...




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[Renegades_Brew]

So my soon-to-be Father-In-Law heard about how good this stuff was from his wife when she was at the bridal shower. He called yesterday asking where he can pick up bottles for us to fill for him so he can have some.

Guess we'll be brewing this a little more often now!

 

[Sudsyone]

Acai blueberry pee went from 1.070 to .990 to my surprise and was still bubbling after 1 month!!! Off to secondary. Gonna have to back sweeten the heck out of this one.

 

[Roughster]

Skeeter Per with orange juice instead of Lemon Juice is disgusting. Just a heads up for those thinking of trying it... /sitting on 5 gallons of yuk!


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[justineaton]

I bottled my batch that was backsweetened with frozen strawberry concentrate and I didn't like it at first but it is growing on me. I will probably try adding fruits to primary and sweetening normally next time

 

[Renegades_Brew]

Just started three batches last night. The demand in my family is high for this stuff...

One will be Strawberry, One Raspberry, one regular.

 

[Winepharm]

I haven't made it yet but it is definitely high on my list. I get thirsty for some every time I read about it or see a picture of it.


"If you have to ask if it's too early to drink wine, you're an amateur and we can't be friends." - ANONYMOUS

"Sure wine is good for you, but I drink it anyway." - WINEPHARM

 

[Winepharm]

Holy skeeter krausen batman!!! Guess I didn't need energizer and nutrient for acai blueberry concentrate. Just measured ABV after 3 days and went from 1.070 to 1.030. Never seen a fermentation this quick. Using 1118 yeast slurry from previous batch, 64oz concentrate and 7lbs invert sugar. Haven't checked it in a couple days and found this lol...

View attachment 223798View attachment 223799


Sent from my iPhone using Home Brew

That 1118 yeast is a fermenting machine. I had the same experience with my first kit, a white zin.


"If you have to ask if it's too early to drink wine, you're an amateur and we can't be friends." - ANONYMOUS

"Sure wine is good for you, but I drink it anyway." - WINEPHARM

 

[Winepharm]

Holy skeeter krausen batman!!! Guess I didn't need energizer and nutrient for acai blueberry concentrate. Just measured ABV after 3 days and went from 1.070 to 1.030. Never seen a fermentation this quick. Using 1118 yeast slurry from previous batch, 64oz concentrate and 7lbs invert sugar. Haven't checked it in a couple days and found this lol...

View attachment 223798View attachment 223799


Sent from my iPhone using Home Brew

That 1118 yeast is a fermenting machine. I had the same experience with my first kit, a white zin.


"If you have to ask if it's too early to drink wine, you're an amateur and we can't be friends." - ANONYMOUS

"Sure wine is good for you, but I drink it anyway." - WINEPHARM

 

[ncredneck]

Don't add nutriants to a overly full carboy. Had a skeeter pee valcano in the kitchen. Thank god I got it cleaned up b4 wife got home

 

[Texconsinite]

I bottled my batch that was backsweetened with frozen strawberry concentrate and I didn't like it at first but it is growing on me. I will probably try adding fruits to primary and sweetening normally next time

A little strawberries in the beginning seem to go a LONG way.
I just Sorbate'd a batch of strawberry that made as normal with 1 lb of frozen strawberries in primary. Tasted hydro sample before adding sorbate and WOW, even dry as a bone, this stuff still tastes good. Its amazing how much the flavor of only 1 lb of fruit comes through. The Dragon's Blood batches Ive done in the past, the mixed berries leave behind REALLY tart taste once fermented out, and need juice and sugar backsweeten to get sweet "berry" flavor back, but strawberries alone leave behind a much better flavor IMO. If its bearable now, it should only get better once its done!

Also, I fermented this 6 gallon batch AND 2 gallon Mango SP batch with a 1/2 gallon starter of harvested EC1118 yeast combined from two small batches of pom and blackberry wine I made months ago. Starter 100% Juicy Juice strawberry kiwi, pinch of DAP and some sugar to get to 1.070ish

Montrachet may cost less than $1, but EC1118 is free if you harvest it, and since this recipe calls for slurry anyways, why NOT harvest. I washed the yeast from the primary in this batch already, and now have canning jars in the fridge with yeast for my next 3 batches of SP.

 

[passedpawn]

WTH.

About 12 years ago I planted a lemon tree on the side of my house.

Since then, I've thrown hundreds (thousands) of lemons... no idea what to do with that many lemons.

I had no idea that this skeeter pee stuff was made with lemons. Der!

 

[CreamyGoodness]

WTH.

About 12 years ago I planted a lemon tree on the side of my house.

Since then, I've thrown hundreds (thousands) of lemons... no idea what to do with that many lemons.

I had no idea that this skeeter pee stuff was made with lemons. Der!

You're a pretty girl.

 

[ChefRex]

WTH.

About 12 years ago I planted a lemon tree on the side of my house.

Since then, I've thrown hundreds (thousands) of lemons... no idea what to do with that many lemons.

I had no idea that this skeeter pee stuff was made with lemons. Der!

Fascinating what you can learn on this forum

Good stuff, I don't consume a lot but the ladies love it.

 

[passedpawn]

You're a pretty girl.

Thanks.

 

[Roughster]

Ok so I have let this (Skeeter Pee recipe but using Orange Juice instead of Lemon) sit in the garage for about 4 months to see if it starts to taste any better, it's not.

So any idea of a strong flavor I can use to overpower it? Should I try a juice or a concentrate or a flavoring?

Any thoughts / ideas / or personal experiences appreciated!


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[Sudsyone]

Sprite!! Poor 1/3 into the glass and add bad pee

 

[Roughster]

Sprite!! Poor 1/3 into the glass and add bad pee

I typically carbonate and backsweeten with Splenda, so not sure if sprite will make difference other than give it a syrupy taste on top of the bad taste. I was thinking Cherry, Rasberry, or some other strong fruity flavor to mask the yuk.

I'll let you guys know if this can be saved via fruit overpowering!

 

[Texconsinite]

Dude, orange is tough. When I made an orange pineapple cider one time that tasted like vomit, I back sweetened with few cans of Old Orchard Berry Blend 100% juice concentrate and the "devil juice" ended up tasting quite drinkable. Try that, and forget carbing. Keep it as a still wine, and juice plus enough sugar will overwhelm the yuck.

 

[JamesFukkenMadison]

Could I use a yeast starter instead of the slurry method? I was thinking about adding water, a little amount of lemon juice, sugar, nutrient to a bottle (warmed liquids) and adding the yeast and letting it run for 2 days before dumping that into the larger batch.

 

[bernardsmith]

Could I use a yeast starter instead of the slurry method? I was thinking about adding water, a little amount of lemon juice, sugar, nutrient to a bottle (warmed liquids) and adding the yeast and letting it run for 2 days before dumping that into the larger batch.

You could try and see. Lemon juice is very acidic and pitching yeast into such a bath without any real preparation may create a great deal of unnecessary stress. The idea of using slurry is that the colony of yeast that you are pitching has had weeks (not hours) to become acclimatized to rather more extremes of environment. But a two day old starter may work although , again, including lemon juice in the starter may not be as wise as say, using apple juice...

 

[Pyg]

You could try and see. Lemon juice is very acidic and pitching yeast into such a bath without any real preparation may create a great deal of unnecessary stress. The idea of using slurry is that the colony of yeast that you are pitching has had weeks (not hours) to become acclimatized to rather more extremes of environment. But a two day old starter may work although , again, including lemon juice in the starter may not be as wise as say, using apple juice...

I have made a 1/2 dozen batches of SP and never used slurry.
I usually just dump the yeast on top of the must and let it work its magic.

I have used a small yeast starter, water/lemon/sugar and that has worked well, as well

 

[themcnabs]

231 pages of posts, I am not reading all of them so if this question is a repeat sorry.

Has anyone tried making this lower in alcohol? Say starting gravity of 1.05.

 

[surf_medic]

Hi there ladies & gents,
happy to say this is my first post on the forums!
Relative beginner here, making beer and wine, from kits right now but hoping to make this pee as our first scratch batch, seems fairly straight forward.
Couple questions though.

Yeast slurry: how much to add? the batch will be coming off a sauvignon blanc in about a couple weeks. Not sure of the actual type.

How much slurry can I take off the donor wine first rack without affecting the fermentation?

Looking forward to making this!

 

[silenceofthesheep96]

I have made a 1/2 dozen batches of SP and never used slurry.
I usually just dump the yeast on top of the must and let it work its magic.

I have used a small yeast starter, water/lemon/sugar and that has worked well, as well

On my first batch of Skeeter Pee, I just hydrated the yeast... and it failed. Five days and zero fermentation. I had a slurry from a hard lemonade batch (which successfully fermented with only hydrating the yeast), so I pitched that and it started to ferment. I have consistently seen inconsistency when I brew.

 

[Pyg]

231 pages of posts, I am not reading all of them so if this question is a repeat sorry.

Has anyone tried making this lower in alcohol? Say starting gravity of 1.05.

I have never experimented with low ABV.
however I have made countless batches of SP with ABV ranging from 11% to 12% and it has become my favorite non-Grape wine!

Realistically I dont see why you cant make a low ABV, very similar to cider.

but you can not go wrong with keeping it around 11%
:rockin:

 

[Arpolis]

Hi there ladies & gents,
happy to say this is my first post on the forums!
Relative beginner here, making beer and wine, from kits right now but hoping to make this pee as our first scratch batch, seems fairly straight forward.
Couple questions though.

Yeast slurry: how much to add? the batch will be coming off a sauvignon blanc in about a couple weeks. Not sure of the actual type.

How much slurry can I take off the donor wine first rack without affecting the fermentation?

Looking forward to making this!

I use a slurry from a 1 gallon batch to start my 5 gallons of pee usually. I use the whole slurry for that. So if you are saving slurry for other things you can probably get away with just using a 1/4 to 1/3 of the slurry and it still kick off fine.

 

[surf_medic]

I use a slurry from a 1 gallon batch to start my 5 gallons of pee usually. I use the whole slurry for that. So if you are saving slurry for other things you can probably get away with just using a 1/4 to 1/3 of the slurry and it still kick off fine.

Sounds good, I'll give it a try. Just don't want to stall the donor wine, 5 gal of pinot gris.

 

[Noz03]

Hey has anyone ever tried making a VERY basic skeeter pee just mixing lemon, sugar and yeast, waiting a week then drinking it? Would it work?

I brewed a few kits in the past but right now I have literally no free time and no equipment at all other than a tube to syphon and a packet of wine yeast which I wanna put to good use.

Any opinions?