Skeeter Pee

[Atek]

I can't see any reason it would in the short term. It may leach some Chems from the plastic but who isn't gonna get cancer? Try googling alcohol safe plastic bottles?

 

[dpsimswm]

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.

Its bubbling nicely today without even having aerated it. Doing as well as my banana wine from two days before.

 

[Arpolis]

Its bubbling nicely today without even having aerated it. Doing as well as my banana wine from two days before.

Glad top hear it is working. Also interesting to know you did not aerate it. I always do aerate my SP 2 - 3 times a day the first few days. I figured it helped but yours did not seem to take too awfully long to get going. Here is to a happy ferment.

 

[Inner10]

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

It would work just fine...get some pet bottles.

 

[al_anderson311]

I use cleaned and sanitized Vitamin Water bottles with no problem. Father in law drinks a boatload of the stuff and saves the bottles for me. Never had an issue but the skeeter pee isn't in there more than a couple months.

 

[Clifton]

Lbussy, hook your gas line up to the out post. Crack the lid and bubble some co2 through your pee. That has helped clear sulphur from some of mine in the past.

 

[adriedel]

Does any ones sketter pee taste kind of bready i used champagne yeast could that be a reason?

 

[PDWhite]

Whew.. sampled my SP.. Good stuff.. head ache today.. It is a sneaky little bugger.

:cross:

 

[LoneTreeFarms]

Lbussy, hook your gas line up to the out post. Crack the lid and bubble some co2 through your pee. That has helped clear sulphur from some of mine in the past.

when you keg this stuff, are you stabilizing and backsweetening alittle prior to, and then force carbing? i'd like to hear your process. i've got two 5 gallon batches aging and two new corny kegs

 

[LBussy]

Lbussy, hook your gas line up to the out post. Crack the lid and bubble some co2 through your pee. That has helped clear sulphur from some of mine in the past.

I'll give it a shot, thanks.

 

[Clifton]

when you keg this stuff, are you stabilizing and backsweetening alittle prior to, and then force carbing? i'd like to hear your process. i've got two 5 gallon batches aging and two new corny kegs

I haven't kegged it. I've just used co2 to scrub the sulphur out. If I did, I would stabilize and backsweeten then force carb.

 

[LBussy]

when you keg this stuff, are you stabilizing and backsweetening alittle prior to, and then force carbing? i'd like to hear your process. i've got two 5 gallon batches aging and two new corny kegs

I stabilized and back-sweetened as it was going into the keg.

 

[SilverZero]

Well, I just started my first batch of SP, and I already screwed up! I topped up to 7.5 gallons (I'm doing a 1.5x batch) but I forgot to add the lemon juice. I put it all in the bucket, which brought the total up over 8 gallons, and now I'm wondering what to do while I wait for the must to "rest" before I get the yeast starter going. I'm at 1.066 now, I kinda want to bump it up to 1.070 or greater while I've already got 10.5 pounds of sugar in the batch

I only have about 1.5 inches of head space in the bucket as it sits now. Should I drain it back down to 7.5 gallons and just call the extra a loss? Save the extra and dump it in the next batch? Drink it now? I suppose since I still have 48oz of lemon juice to go in, plus the yeast starter, I should pull the volume down a bit, right? I don't know what the foaming is like on this (is it proper to call it a kraeusen?), does it get pretty tall?

What would you do?

EDIT: I went ahead and drained 96oz of the must back into my original RealLemon bottles and labeled them as "must" for a future and/or mini batch. I'm back down to 7.5 gallons, missing a tiny bit of nutrient and energizer (whatever was diluted into the whole batch, so I'm basically down a bit over 9% - not worried about that) but otherwise ready to go. I bumped the entire batch up to 1.070 before I parted it out, too.

Also, 500th post!!!

 

[LBussy]

Congratulations on the post!

Throw a cup of sugar in there at the next feeding, or not, either way I think it will be fine. If you weigh your sugar it ends up being over the stated amount anyway. 1.066 and 1.070 are kissing cousins. It all depends on what you can live with. I think it should be fine.

You are 6% off on volume and 6% on gravity. Let it roll and go on to the next challenge.

 

[Mark_]

I'm just getting ready to sweeten my SP, first batch ever, and it has a pretty strong H2S smell. I'm going to toss in about .1-.2ppm of copper sulfate solution and then rack it unless anyone has a better solution?

 

[pumpkinman2012]

I made a few batches using a berry blend, it was good, I changed up the recipe and made a berry blend Melomel, amazing stuff! At two months old, it took a bronze medal at the Missouri Valley competition!

 

[LBussy]

I'm just getting ready to sweeten my SP, first batch ever, and it has a pretty strong H2S smell. I'm going to toss in about .1-.2ppm of copper sulfate solution and then rack it unless anyone has a better solution?

I have not but i am thinking of giving this a try. I found this article:

http://morebeer.com/public/wine/Product Directions/CuSO4.pdf

 

[ChrisL_]

I am interested in doing a bach of this for the summer. I have been reading the thread and sub'd to it. I have a question I hope someone one here with more experience can answer. I see that many report fermenting out at something less then zero.
How can you possibly get a below zero graviy? If pure, distilled water at 1.00 has no sugar, how can you get less then no sugar to read below zero?
I am a confussed noob (have done 1 bach of beer and no wine before) and could not find an anwer on Google.

Thannks,

Chris

 

[adriedel]

I just kegged mine and it keeps coming out of the post when i carb it has this happened to anyone else?
And what can i do to solve it.

 

[D_Nyholm]

I am interested in doing a bach of this for the summer. I have been reading the thread and sub'd to it. I have a question I hope someone one here with more experience can answer. I see that many report fermenting out at something less then zero.
How can you possibly get a below zero graviy? If pure, distilled water at 1.00 has no sugar, how can you get less then no sugar to read below zero?
I am a confussed noob (have done 1 bach of beer and no wine before) and could not find an anwer on Google.

Thannks,

Chris

Alcohol has a lower SG than water. So the sugars are replaced with alcohol getting the fg below 0

 

[Mark_]

I have not but i am thinking of giving this a try. I found this article:

http://morebeer.com/public/wine/Product Directions/CuSO4.pdf

That is EXACTLY what I needed, thank you!

"Keep in mind that a 0.1% solution can be made by diluting your 10mL of 1% solution
into another 90mL of water, in which case you would want to add 15mL/gal to achieve
0.1ppm Cu in solution. This can be helpful if you are working with smaller volumes of
wine and are having trouble measuring multiples of 0.15mL. Dilutions should always be
performed with distilled or de-ionized water. "

 

[ChrisL_]

Alcohol has a lower SG than water. So the sugars are replaced with alcohol getting the fg below 0

I love this forum. Have a question, post it and an hour and a half later you get an answer.:rockin:

Thanks for the reply.

 

[HBngNOK]

Alcohol has a lower SG than water. So the sugars are replaced with alcohol getting the fg below 0

Hence the term "dry", it's "drier" than water.

 

[Clifton]

Mark, There are two causes of rotten egg smell or sulfur. One can be driven off of with CO2. One cannot. I would try the CO2 method first.

 

[bt_overdrive]

Started my first attempt at making SP last night. Made my slurry out of Welch's white white grape juice a couple of days ago. Only a one gallon batch and it fermented out in two days. Pitched the slurry into the SP mix last night around 11pm. I already have some activity showing in the airlock.

 

[Arpolis]

I think the Welche's white juice wine types make good SP starters. What type of yeast did you use?

 

[pabloj13]

I just kegged mine and it keeps coming out of the post when i carb it has this happened to anyone else?
And what can i do to solve it.

Sounds like the post needs to be checked. That has nothing to do with the skeeter pee. Probably needs the poppet gaskets cleaned/lubed and/or replaced.

 

[adriedel]

I hooked it up to the faucet and it stopped leaking weird.

 

[pabloj13]

I hooked it up to the faucet and it stopped leaking weird.

That's not that weird. It is leaking out of the top of the poppet?

 

[bt_overdrive]

I think the Welche's white juice wine types make good SP starters. What type of yeast did you use?

I used Lalvin 71B-1122. Started a little slow, but I think it was because the temperature was too low, 68F. I used a warmer and now the temp is holding around 76. It seems to be working well now.