dangerdave
Chief Bottlewasher
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After a lot of reading on the various methods of making Skeeter Pee, I decided to try a condensed version. Here's what I did...
EASY PEESY (SKEETER PEE)
This is a form of what I call the WineDoc Variation, as most of this comes form a post by WineDoc (thank you, if you are still around).
Ingredients (same as Lon's Original Skeeter Pee Recipe):
2+ bottles of 48 oz 100% Lemon Juice (ReaLemon in the green bottle)
7 lbs sugar (or 16 cups) to ferment
3/4 tsp tannin
6 tsp. yeast nutrient (3 now, 3 later)
2 tsp. yeast energizer (1 now, 1 later)
Approx, 4 1/2 gallons water
Yeast Slurry (or yeast starter)
Potassium metabisulfite (Kmeta)
Potassium sorbate (sorbate)
Sparkolloid
2 1/3 lbs sugar (or 6 cups) to sweeten finished Skeeter Pee. Use more or less for your tastes.
To the primary, I added 1 bottle of Lemon Luice (mine were 48 oz bottles sold in two-packs), 16 cups of sugar, 3/4 tsp tannin, 3 tsp yeast nutrient, 1 tsp yeast energizer, and enough filtered water to make five (5) gallons. I used warm water to try to keep the temp up near 80F. I did not invert the sugar. I stirred the must very well to make sure all of the sugar was disolved. I let this stand, loosely covered, for about twelve hours.
I made a yeast starter with 1/2 cup of warm (100F) filtered water, 1 tbsp sugar, and 2 tbsp of the lemon must, and one packet of EC-1118, waiting 15 minutes before stirring it up good and pouring it into the must. I then gave the must a vigorous stirring. I kept the must at 80F. My SG was right at 1.070. Within five hours (the next time I checked it), I had good active fermentation.
Today, while I was at work, the wife---after checking the fermentation was still active---added the other bottle of Lemon Juice (for a total of 96 oz). I plan to follow Lon's recipe and check the SG when I get home tomorrow. When the SG gets down to ~1.050, I'll add the rest of the nutrient (3 tsp) and the last tsp of energizer.
This was a really quick way to get fermentation going earlier instead of waiting the usual 2-7 day (per Lon's instructions) for the yeast to get going. My guess is that it will reach the specified SG within a few days instead of weeks.
I actually made two five gallon batches. One is Original Recipe. The other, I tossed three pounds of berries (blackberry/raspberry/blueberry mixed) right into the must.
Contrary to Lon's method, I did not use a yeast slurry, and I did not invert the sugar before use. We will see how this all turns out.
Danger...out!
EASY PEESY (SKEETER PEE)
This is a form of what I call the WineDoc Variation, as most of this comes form a post by WineDoc (thank you, if you are still around).
Ingredients (same as Lon's Original Skeeter Pee Recipe):
2+ bottles of 48 oz 100% Lemon Juice (ReaLemon in the green bottle)
7 lbs sugar (or 16 cups) to ferment
3/4 tsp tannin
6 tsp. yeast nutrient (3 now, 3 later)
2 tsp. yeast energizer (1 now, 1 later)
Approx, 4 1/2 gallons water
Yeast Slurry (or yeast starter)
Potassium metabisulfite (Kmeta)
Potassium sorbate (sorbate)
Sparkolloid
2 1/3 lbs sugar (or 6 cups) to sweeten finished Skeeter Pee. Use more or less for your tastes.
To the primary, I added 1 bottle of Lemon Luice (mine were 48 oz bottles sold in two-packs), 16 cups of sugar, 3/4 tsp tannin, 3 tsp yeast nutrient, 1 tsp yeast energizer, and enough filtered water to make five (5) gallons. I used warm water to try to keep the temp up near 80F. I did not invert the sugar. I stirred the must very well to make sure all of the sugar was disolved. I let this stand, loosely covered, for about twelve hours.
I made a yeast starter with 1/2 cup of warm (100F) filtered water, 1 tbsp sugar, and 2 tbsp of the lemon must, and one packet of EC-1118, waiting 15 minutes before stirring it up good and pouring it into the must. I then gave the must a vigorous stirring. I kept the must at 80F. My SG was right at 1.070. Within five hours (the next time I checked it), I had good active fermentation.
Today, while I was at work, the wife---after checking the fermentation was still active---added the other bottle of Lemon Juice (for a total of 96 oz). I plan to follow Lon's recipe and check the SG when I get home tomorrow. When the SG gets down to ~1.050, I'll add the rest of the nutrient (3 tsp) and the last tsp of energizer.
This was a really quick way to get fermentation going earlier instead of waiting the usual 2-7 day (per Lon's instructions) for the yeast to get going. My guess is that it will reach the specified SG within a few days instead of weeks.
I actually made two five gallon batches. One is Original Recipe. The other, I tossed three pounds of berries (blackberry/raspberry/blueberry mixed) right into the must.
Contrary to Lon's method, I did not use a yeast slurry, and I did not invert the sugar before use. We will see how this all turns out.
Danger...out!
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