Skeeter Pee

[LBussy]

My skeeter pee tastes nasty, like gasoline and grapefruit.

Did you back-sweeten?

Forget to strain the skeeters out?

 

[Johnny2]

Did you back-sweeten?

Forget to strain the skeeters out?

I have back sweetened. It finished fermenting a month ago. It just the flavor and smell is the opposite of how some people have described it. Many people tell that it's delicious. It tastes like hooch. I hope 3-6 months can take care of it, if not, at least I can make punch from it.

 

[LBussy]

What yeast, how did you prep, etc? Yeast is the number one determination of success here. That high acid, as well as sorbates in the juice, make it challenging.

 

[Johnny2]

Lalvin QA23. No sorbates in the juice, just sulfite. I made a starter with 2 old packs of qa23 and used organic lemon juice and sugar (S.G between 1.080-90). I let that ferment to dry, then I added it to a larger batch of skeeter, with juice containing k-meta. I used 1 liter of juice during the fermentation, I also added calcium carbonate to raise the ph to 3 or above. I added rest of the juice after fermentation (something like 2.8l of lemon juice in a total volume of 18l). I fermented it to 11% and now it's 9.5 to 10%

I think this is normal and it just needs time to age out.

 

[beren]

Did you use any nutrients? A Sugar wash needs a lot of nutrients. You should not have used anything to change the pH. You should have just put 1/4-1/3 of the lemon in ad add the rest after fermenting.

 

[Johnny2]

When I had added the juice, I measured the ph of the must and it was 2.8 or lower. My ph strips range is from 2.8 to 4.2. I added chalk to raise the ph for a problem free fermentation. I don't like to ferment something with that low ph,

Yes, I used nutrients. I have a DAP based energizer/nutrient and an organic nutrient (basically fermaid o), but from a different manufacturer. I added 5 grams of both, before I pitched the starter. I also added 3,5 grams of DAP the next day.

It's actually gotten better, than it was a week and 2 weeks ago, so I think it will be ok in 2 months. It's just very acidic and can easily give heartburn. I think it will be good in cocktails and in punch.

 

[beren]

It really doesn’t matter if you use the instructions then it works. Lemonade is supposed to have low pH

 

[Johnny2]

Well, there are multiple instructions not just one. I don't like to brew anything with a ph of under 3, it can stall, I rather play it safe.

Chalk doesn't produce wine diamonds with citric acid, so that is not an issue for pee. Potassium (bi)carbonate, it would be better and can be used after fermentation.

 

[LBussy]

The first time you make something, you should follow the original recipe so if you have questions we have a reference. Glad it’s getting better.

 

[Johnny2]

I couldn't even have followed the usual skeeter pee recipe to make it. They don't sell RealLemon brand lemon juice here, which could have different ph to the one I bought.

I used an additive for bomebrewing to raise the ph. When City Steading Brews did their skeeter, they used baking soda when it had stalled.

https://www.hobbyhomebrew.com/wp-content/uploads/2021/06/calciumcarbonateldc2oz1.jpg

 

[LBussy]

Acidity is the hallmark of lemonade. You cut that with sugar. The reason I use two or even three packs of dry yeast is because I understand the yeast will not reproduce, but will still do their job.

I understand that you may not have what we have in the US, some critical review is necessary. I don’t think that raising the pH is necessary though.

Anyway, hope you enjoy!

 

[Johnny2]

You can be right, but buffering the must gives insurance and faster fermentation. Must with a ph of 2.5-2.8 makes not any kind of yeast viable. I wouldn't use a slurry from a batch of beer.


I went to look for them and I found a few where the pH is either the cause or a contributing factor.
https://www.winemakingtalk.com/threads/started-first-skeeter-pee.43086/https://www.winemakingtalk.com/threads/skeeter-pee-always-a-struggle-to-ferment-dry.77932/https://www.winemakingtalk.com/threads/3rd-attempt.74882Darn Skeeter Pee! (Used 2 bottles instead of 1. Older instructions told to use 2 bottles up front)

 

[LBussy]

This is why I developed a deterministic method for success. While the recipe that served as inspiration was good, people did have issues. For instance the Montrachet yeast made a horrible sulfur smell because the yeast are under stress.

In this thread I shared what worked for me. Post 20 is where I share what worked for me and continues to do so.

I would have shared that sooner, but I thought we were in that thread.

 

[Johnny2]

DV10, EC-1118 and QA23 would probably be the best for this (from Lalvin), I'm basing that on this chart. Wine Yeasts | Catalogue | Lallemand Wine. Also Mangrove Jack's/Vintner's Harvest CL23. I've used it a few times on a country wine and mead. It's basically their EC-1118.

 

[LBussy]

I've found EC-1118 to be "indelicate." I'm sure the process I listed can be used for other yeasts. It's the yeast volume + the air bubbler that really seemed to make the difference. I have a box just for "Skeeter Pee Stuff."

 

[Johnny2]

That's an unconventional method, but good for you for trying something different. I'm still not sure if I like this wine, the fermented citrus flavor tastes nasty to me. Maybe time takes it from awful to awesome.

My next will be a high abv ginger beer, tweaked from my last years recipe. This is only my second year in this hobby.

I have a few brews from these two years, but my favorites are my ginger beer, redcurrant wine, maybe my latest mead and my banana wine. The banana wine had a wild curve. It went from awful to awesome. I highly recommend banana wine with peels, but let it rest for 9-12 months before drinking it.

 

[Johnny2]

Skeeter Blood
Mixed berry Skeeter Pee


This recipe (and especially third post), but instead of strawberry, I used raspberry and european blueberry (bilberry), and less sugar.
https://www.homebrewtalk.com/threads/quick-skeeter-pee-variant-from-wmt.417660/

Skeeter Blood 12l (3 US gal)

1l lemon juice
2.2kg frozen berry mix (raspberry and blueberry)
2.3kg white sugar
3.6g red wine tannin
18g potassium bicarb (1.5g per liter) to buffer must
CL23 white wine yeast

Heated frozen fruit with water, juice,sugar and tannin in a pot to 60-65c.
Added cold water until 12l, added more sugar to get to a target gravity. Rehydrated and pitched yeast once must hit 30c

If you don't pH buffer the must, add only 400ml lemon juice and more sugar.
Add another 400ml lemon juice after fermentation is done.

Use the nutrients you want. Use tosna if you want, or use amounts provided by the manufacturer.
I recommend to add all nutrients in one dose, 24-48 hours after you pitched the yeast.

 

[LBussy]

Mixed berry Skeeter

That sounds horrible, you must send it to me immediately for proper disposal.

 

[Johnny2]

Which is a better name for it. Bloody Pee or a Bloody Skeeter?

 

[LBussy]

“Skeeter Blood”

 

[Johnny2]

“Skeeter Blood”

Thanks, I go with that one.

 

[beren]

This is similar to the dragons blood recipe that uses the frozen bags of triple berry fruit.
https://allinonewinepump.com/blog/summer-style-wine-dragons-blood-skeeter-pee/

 

[Johnny2]

It is, but mine has more lemon juice and berries and no pectic enzyme, as I didn't have it.

Dragon's blood would be in 12l, 700ml lemon juice and 1.4kg berries.

 

[beren]

For my third batch of this (made 2 last year following the official recipe), I decided to make it a Cherry Limeade:

Initial must: 6gal @ 1.064
6.9lb sugar, inverted
32oz lemon concentrate
32oz Lime concentrate
32oz Montgomery Tart Cherry Concentrate ( link ) 1.2lb sugar in it, per the nutrition information
3tsp Fermaid O
tannin
I made a 2L vitality starter (shake a 1gal jug a couple times and pitch at 24 hours, high krausen) with cheep apple juice and 1 packet of Pasteur Red.
hit it with pure oxygen, waited 24hrs, pitched starter. ferment with a towel over the bucket. Initial pH 3.0

late addition
32oz lemon concentrate
1tsp Fermaid O
(switch to an airlock)


It ripped through the 1.064 OG, and when I measured it after 48 hours at 74F, it was already down to 1.015 for the lemon and nutrient addition.

Will report on tasting result when it's done.

Gonna make this tomorrow, how much sugar do you use when back sweetening? For me the OG skeeter pee recipe has just a touch too much sugar, so I add a splash of lemon to the glass.

 

[Johnny2]

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[Kickass]

I’ve done a skeeter pee that last two years. This year I added 3 pounds of bagged frozen raspberries after initial fermentation finish. The color and flavor turned out amazing. I target 8% ABV and keg it.

 

[LBussy]

I learned that skeeter pee in a keg, next to the beer with the 12oz solo cups, is a recipe for disaster.

 

[Johnny2]

deleted

 

[LBussy]

I'm not sure I liked the Lemon-Lime, but a friend made it with Agave and lime, and it tasted like a Margarita.

 

[Johnny2]

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