Wine Making & Grape Growing Forum > Wine Making > Skeeter Pee > Plum/Raspberry skeeter pee

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Old 11-12-2011, 07:34 PM   #1
Sammyk
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Default Plum/Raspberry skeeter pee

I am still very new to making wine. Tomorrow we will be transferring our plum and raspberry Vinters Harvest to carboys because the sp will be 1.040.

I went to the skeeterpee.com website to see how it is made.

If I am understanding this right I save the lees off the bottom of the bucket to start the skeeter pee (I will follow the recipe on that page)

Do you think the plum and raspberry will be good together?

I am not sure I will be able to start this right away so how do I keep the lees until I can get the rest of the supplies needed?

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Old 11-13-2011, 10:07 AM   #2
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Plum and raspberry sounds good. You can keep the lees in the fridge or even freeze it

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Old 11-13-2011, 11:17 AM   #3
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Lesson learned! I had the lees in separate bowls on the counter because I was not sure if I should refrigerate or freeze them.

I was sitting in my office and hear a "pop". Dashed to the kitchen to see what it was.

One of the plastic lids popped off. Thankfully there was no mess.

We are going to start skeeter pee in a few days.

I have lees from plum, red raspberry and peach all in the fridge now.

I am thinking of combining them all together for the skeeter pee so it will be multi-fruited.

Yes/No on mixing them? Any pros or cons?

The recipe from skeeterpee.com does no say how much slurry to add. I would like to make 5 gallons.

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Old 11-13-2011, 02:54 PM   #4
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I would pick just one flavor. It will be a muddled mess if you add them all. In that slurry... the part you are really using is the leftover yeast. I usually save some of the initial juice to give it extra flavor... or at the end after stabilized, you can add some frozen concentrate to bring the flavors up a bit. The predominant flavor will be lemon. You need to make sure and whip for the first 2-3 days before adding the slurry to get the sulfites out. Sometimes you can actually smell it dissipating. Make sure you read the directions and understand before starting... you want to have a great success with this one!

Debbie

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Old 11-14-2011, 06:42 AM   #5
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One more quick hint. When you transfer to secondary, start another batch. That ought to be in the instructions, but isnt. Seems like the first batch disappears in a hurry. If you don't have a slurry, you can start it with a yeast starter. Look up yeast starter on here or just ask and we will tell you how to do it. Arne.

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Old 11-15-2011, 06:50 AM   #6
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There is not a lot of lees from the various batches, maybe a total of 4 to 6 cups. I am not sure how much because they are in different bowls in the fridge.

Since it is going to be back sweetened and flavored, it does not seem like it would be a problem using the different lees.

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Old 11-15-2011, 12:41 PM   #7
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I would say you can go ahead and use them all. With no more than you are throwing in, you probably won't get too much flavor from any one of them. The lemon is going to be predominant and the others may give it just a little flavor. Arne.

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Old 11-26-2011, 10:11 AM   #8
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My understanding is that if you used different yeast in the wines you have slurry from, combining different yeast strains could have an effect on the end result as well. Only combine them if they were made from the same strain of yeast.

You don't need a lot to start something... if you take 1 cup of slurry for example, it can be added to a cup of must... then, wait several hours for it to get going, and add a bit more... wait for it to get going more, then add it to the whole batch of slurry.

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Old 11-26-2011, 12:25 PM   #9
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I did use the slurry from the plum and raspberry, same yeast was used. The SG is 1.020 and is still in the pail used for fermenting. It is a pale pink color. I have to wait until Monday to put it in carboys because my sanitizing solution will not be here until then.

After stirring very well to get the cap down, I did dip out 3 glasses last night and we had it on ice. Actually it was pretty good but cloudy. The reason being we had an out of state brother that left for FL today.

Question, is there anyway this can be shipped? I would love to get some to my sister in Michigan.

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Old 11-27-2011, 07:04 AM   #10
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Quote:
Originally Posted by Sammyk View Post
I did use the slurry from the plum and raspberry, same yeast was used. The SG is 1.020 and is still in the pail used for fermenting. It is a pale pink color. I have to wait until Monday to put it in carboys because my sanitizing solution will not be here until then.

After stirring very well to get the cap down, I did dip out 3 glasses last night and we had it on ice. Actually it was pretty good but cloudy. The reason being we had an out of state brother that left for FL today.

Question, is there anyway this can be shipped? I would love to get some to my sister in Michigan.
If that is your starting S.G. you are not going to have much alcohol in it when it is finished. Probably should be at least 1.070 to 1.095 depending how strong you want the alcohol.
you can ship your wine by ups or Fedex. Do not try the post office as it is not legal to ship thru them. Check out some of the old threads on here about shipping. Quite a bit of advise on here. Arne.
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