Skeeter Pee

[Oak_Brook_Brewing_Company]

The only deviation is that my total volume is higher than 5 gallons and that I didn't make or use an existing yeast cake from a wine. I made a starter with inverted sugar and a small amount if lemon juice.

 

[LBussy]

The only deviation is that my total volume is higher than 5 gallons and that I didn't make or use an existing yeast cake from a wine. I made a starter with inverted sugar and a small amount if lemon juice.

I think that the yeast is why yours may be slower - seems reasonable anyway. Mine was dry in < 7 days, the yeast was from a batch of Apfelwine. Still the color and all that looks exactly like mine did - right to the look of the fermenter because that's what I used as well.

My volume was ~5.5 gallons which I believe is where you end up if you follow the directions. I did end up adding a cup or so of sugar on top of the 7 lbs to get to 1.070. I weighed the initial sugar and should have weighed the additional but did not. Live and learn.

 

[drpie34]

Just so I'm clear on this, we need to rack to a clean carboy three times, right?

First, a couple of days after we add the third 32 oz container of lemon juice (and presumably before it is done fermenting); second time after it has completely fermented dry; third time after we have added the kmeta, sorbate, and sparkolloid and it completely clears.

I guess I am wondering why we transfer it the first time before the fermentation has completely finished, or am I just reading the recipe wrong?

 

[cosmatics]

Reading it wrong, you don't need to rack at all if you don't want to. I do my pee in a bucket for a week. I like air surface ratio. Then when almost done. I rack to Carboy. Then when totally done, I degas, add kmeta, sorbate, and finings. When clear I rack to a Carboy with 1" headspace. Sweeten and let sit til bottling. Kegging. Etc. Salud.

 

[drpie34]

Thanks for the clarification. So if I rack it to a carboy (from a bucket) after a week or so, then rack it to a keg after a couple of weeks in the carboy that should be fine, right? I can just sweeten in the keg and blast it with a little CO2 to seal it up and store it for a while. Then when I'm ready for it I'll just force carbonate it.

 

[cosmatics]

Yes that is fine and should be great. As u do this a few times you'll see what works for your setup.

 

[cosmatics]

Also don't be afraid to top off pee with either white wine or water etc to limit airspace. That oxidation is bad for vino.

 

[drpie34]

Thanks. One last question though (and I apologize if this is obvious, I've never made wine, only a few batches of beer), why do you rack to a carboy before the pee is completely finished fermenting? Is this standard for wine? Do you leave behind the lees or move it all into a clean carboy?

 

[Arpolis]

You usually rack off the lees to prevent autolysis. We use a bucket first because yeast in early stages of fermentation love the oxygen and will ferment better when areated better. Racking to Carboy is to reduce the air to wine serface area because as quoted above:

That oxidation is bad for vino.

 

[christopherrburns]

I'm not a wine maker but wanted to try to blend this with a wheat beer for a shandy type concoction, what on earth is degasing, how do I do it and is it necessary?

 

[cosmatics]

Degassing just means to get out the dissolved CO2 in the wine. This can be accomplished by whisking, using a drill with a stirrer on it, or putting it under vacuum. Wine will naturally degas over time, but there are many schools of thought to how long it takes etc. Degassing is important if you want to bottle something thats totally still. Ie. if you bottle something that still has CO2 in it, it might have little bubbles/hiss when you pop the top.

For your situation, blending with beer, I don't think degassing is of utmost importance.

 

[Arpolis]

Degassing is just lowering the amount of dissolved CO2 in the wine. Dissolved CO2 is carbonic acid and does lower the PH of the wine. So since this is already really acidic as a lemon wine anything that can be done to keep the PH in check will allow the yeast to be less stressed. If degassing is not done then worst case scenario is that your yeast becomes too stressed and the wine stalls too sweet. Then it will be hard to start the ferment back up.

 

[christopherrburns]

Ok got it, since im introducing co2 into the mix degasing not needed. Thanks cosmatics

 

[cosmatics]

Yeah I mean I would wait til it looks pretty much done before mixing, obv. dont want to add gushing wine to beer. Also, great info from Arp, so when you are making the pee you better degas to allow PH to be suitable.

 

[christopherrburns]

That was the plan, was just going to blend the two and either bottle or keg immediately after fermentation is complete on both.

 

[LBussy]

As a brewer I appreciate your confusion. Aside from what these fine people have told you, I noticed degassing had another effect. When I did that the product dropped clear much faster and the fining was more effective. I guess the convection created form bubbles keeps stuff in suspension.

 

[adriedel]

I kegged last night after adding spakloid , k met, and 6 cups of sugar and it foamed around co2 pop is it wierd or should i move it back to carboy to clear? It made a mess.

 

[geniz]

I kegged last night after adding spakloid , k met, and 6 cups of sugar and it foamed around co2 pop is it wierd or should i move it back to carboy to clear? It made a mess.

You should add sparkaloid and k-meta and waited a week or two before adding the sugar. You gave it a new dose of fermentables to chew thru before the k-meta had a chance to work. Let it settle a couple of weeks, rack, add k-meta and wait. After a week or two add more sugar. It'll be stronger than the original recipe but it'll be fine

 

[dpsimswm]

Made a batch yesterday on top of my yeast cake from a welch's wine. This morning there were no bubbles coming from the airlock. I pitched some yeast so hopefully it will start up today.

The RealLemon juice had preservatives, but I added yeast nutrient and energizer.

 

[HopHeaven]

Made a batch yesterday on top of my yeast cake from a welch's wine. This morning there were no bubbles coming from the airlock. I pitched some yeast so hopefully it will start up today.

The RealLemon juice had preservatives, but I added yeast nutrient and energizer.

Give it some time. It could take a while for this to get started fermenting

 

[Arpolis]

Made a batch yesterday on top of my yeast cake from a welch's wine. This morning there were no bubbles coming from the airlock. I pitched some yeast so hopefully it will start up today.

The RealLemon juice had preservatives, but I added yeast nutrient and energizer.

When you mixed up the must. Did you add the 2 bottles of lemon juice and whip it up good then let it rest before putting it on your yeast cake? It is best to allow the must rest to gas off the preservatives.

Whether you did or did not it can still take off. Everytime you start to notice the yeast collecting at the bottom make sure to stir it up and whip it as best you can to introduce more oxygen. Within 48 hours it should start to ferment.

 

[dpsimswm]

I added the lemon juice to my boil but I didnt really mix it up in the carboy. I did get a bubble through the airlock this afternoon. SO FINGERS ARR CROSSED

 

[HopHeaven]

I added the lemon juice to my boil but I didnt really mix it up in the carboy. I did get a bubble through the airlock this afternoon. SO FINGERS ARR CROSSED

You added it while making the inverted sugar?

 

[LBussy]

My batch went into the keg yesterday. Taste is great however the sulfur smell is still there. I used Montrachet from an Apfelwine ferment, next time I will use something cleaner

 

[dpsimswm]

You added it while making the inverted sugar?

Thats right. Is that bad?

 

[Arpolis]

It is not super bad but is against the original instructions. When making your invert sugar you only use 1/3 cup of lemon juice and bring it to near boil. You mix that with remaining water and cold lemon juice. Then add water or sugar to adjust gravity to 1.07. that should sit and hopefully be whipped up and aerated through the next 24 hours before pitching onto yeast cake.

Do not give up hope just whip up the must every 6-10 hours and it should start up eventually.

 

[Arpolis]

My batch went into the keg yesterday. Taste is great however the sulfur smell is still there. I used Montrachet from an Apfelwine ferment, next time I will use something cleaner

Glad to see it coming along. I use yeast cakes of Lalvin 71b and never have sulfer smells. Might be worth a shot your next try.

 

[winenewb172]

Hey experts! I want to make a batch of this for the summer time but it is illegal to bring glass containers on the river or lake so my question is has anybody bottled this in plastic bottles? I promise five gallons won't last more than a month or two

 

[Atek]

Hey experts! I want to make a batch of this for the summer time but it is illegal to bring glass containers on the river or lake so my question is has anybody bottled this in plastic bottles? I promise five gallons won't last more than a month or two

Now that Gatorade has got some real kick to it!!!

 

[winenewb172]

Now that Gatorade has got some real kick to it!!!

Will it hurt to do it that way?