oogaboogachiefwalkingdeer
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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.
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
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
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
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!
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.
Sprite!! Poor 1/3 into the glass and add bad pee
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...
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
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.
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.
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?
Sounds good, I'll give it a try. Just don't want to stall the donor wine, 5 gal of pinot gris.
Donor wine should not stall. You should not be robbing it of yeast until it is about finished anyway. At least that's how I have treated my wines.
Pardon my newbie-ness here, if I can rack the donor wine clear, then transfer the remaining sediment in a conical type settling chamber for a day and drain that slurry off (and return the remaining wine to its original home), that shouldn't be a problem?
Just want to make sure I'm not going to **** up 2 batches of wine at once doing this.
I started my first batch of this today. One big problem I found was the pH was 2.6 prior to fermentation. Is this normal? If so no wonder people hare having problems fermenting this. I added some potassium bi-carbonate to get the pH to 3.5 then pitched a normal amount of yeast. I can always add acid when done to get the acidic pucker that I am sure this needs.
If you've got the vessels, I don't think you need to rack so much. Too much racking can cause problems later. If it were me, I'd rack your donor wine, leave the cake behind, and get your skeeter going on that.
One question though, is primary fermentation over in your donor wine? It sounds like your donor wine is in the conditioning phase. If that's the case, while there will be some sediment in the secondary, there's a big difference between a yeast cake that resulted from a primary and a bit of sediment that's settled out. There would still likely be some viable yeast cells, but it's not a safe bet.
My batches ferment out in 9 days. Clearing is optional ( a little cleaner taste if you do) But plenty of times I didn't clear and drank it right away. Just lemon concentrate, sugar and yeast. Back sweeten a little and sometimes flavor with kool aid.
Primary fermenting in my primary fermenter (so I`ve been told) is what I`m doing in the bucket, with lots of activity in the air lock. Secondary fermenting is done in the glass carboy, no airlock activity noted. Is there an actual visible difference between the yeast cake and straight sediment?
There sure is. Yeast will look...well like yeast . It will most likely be more compacted than sediment.
If your donor wine is in the first vessel it's been in (your bucket in this case), just rack off of that into another container (make sure you minimize headspace for your donor wine), and get your skeeter going on what's left in the bucket.
Take a reading before you do anything though. You should probably wait and make sure your donor wine is done (or at least close to it) with primary before you move it.
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