First Skeeter Pee Attempt

[SRLFD448]

Good Morning All!-

First attempt at S.P. is underway! The girlfriend is very excited about just being able to tell people she is drinking pee!

Followed the directions as closely as I could last night making the batch, wound up with S.G. of 1.06. I am using a cabernet slurry from a CC kit. Will add that tonight or tomorrow night and keep updated.

Thanks for the recipe!

 

[roblloyd]

Good luck! I followed the directions and everyone loves it. Just tell them it's more like lemon wine and not a carbonated drink. Had a couple funny faces at 1st try then they loved it!

 

[SRLFD448]

Good luck! I followed the directions and everyone loves it. Just tell them it's more like lemon wine and not a carbonated drink. Had a couple funny faces at 1st try then they loved it!

Thats what I am trying to tell them now. Do you typically carbonate yours?

 

[roblloyd]

I've only made 1 batch so far and I don't think I would want it carbonated. It was just an expectation of the people that drank it that said they were expecting something like Mike's Hard Lemonade. It's not - it's clear and more wine like.
Next batch will have something else done to it - like cranberry or some other fruity lemon concoction.

 

[docanddeb]

Some do carbonation. I have none of those supplies and like it just as it is! You just can't go wrong. Aged, it takes on a whole new personality... I just love it!

Debbie

 

[SRLFD448]

Things are going well with the Skeeter and just a couple more questions came up:

1- I started with SG of 1.06..should I wait until 1.04 or 1.05 as the directions state?

2- How long does this typically take. It is not that I am impatient, I just do not want it developing the Hydrogen Sulfide problem. After 24 hours I added the slurry and it took off immediately. Monday I made it, Tuesday I added the slurry, and it has been happily bubbling ever since. It seems to me it is only Thursday so I may be jumping the gun on taking the reading tonight...suggestions?

 

[roblloyd]

I let mine l it was dry then racked, cleared, stabilized and after 2 weeks sweetened. Then bottled about a week later.
Basically following the directions. They work!

 

[docanddeb]

I often forget about it until it's almost dry...

as long as it's not foaming over... you're good to put it under airlock.

Debbie

 

[SRLFD448]

It is under airlock now...I followed the directions and it has been actively fermenting under airlock for about 2 days now. The next step is to wait until it gets to 1.05 SG and add additional lemon juice, nutrient, etc. That is the step I am on.

Question is since I started at 1.06 instead of Lon's recipe of 1.07, should I add this additional stuff at 1.04 or 1.05?

 

[docanddeb]

It's not that fussy... either one will be fine. I don't put an airlock on until the whole thing is around 1.020... sometimes it's lower before I notice it's ready.

Debbie

 

[SRLFD448]

I said I would post a picture...1st rack of S.P. with cabernet slurry. It is literally like a hot pink magenta color.

The picture does not do it justice but here is my first batch of S.P.

 

[Catfish]

Beautiful!

 

[chachi44089]

Is that much headspace ok? I often worry about that, even though I purge with argon...

 

[roadwarriorsvt]

I think as long as its producing CO2, it will protect the SP, but I too, would rather have a much smaller head space.

 

[SRLFD448]

Really? Then I will NOT be posting pictures of my cabernet after racking! It has a bunch of head space. The guy at the LHBS told me not to worry about headspace so much.

 

[docanddeb]

In the early phases when there is still bubbling going on, it's ok. First racking needs to have minimal head space to decrease oxidation.

Debbie

 

[Minnesotamaker]

Really? Then I will NOT be posting pictures of my cabernet after racking! It has a bunch of head space. The guy at the LHBS told me not to worry about headspace so much.

When I make mine, I don't worry much about head space. While it's still fermenting, all that space is filled with CO2. I try to leave the airlock on and not remove it unless I have to. When it's done, I add the stabilization ingredients and fining agent. I like having this head space available because the addition of sugar to sweeten it will take up this volume.

Cheers, looks like you're on your way to a tasty batch.

 

[docanddeb]

I don't bottle mine and drink it as quick as you guys... so it's more vulnerable! I make "delicate" pee.

Debbie

 

[SRLFD448]

Hahah....It is funny you mention that. As I used a cabernet slurry and the batch during racking was coming through the tubing as a vivid magenta color, the girlfriend exclaimed that it should be called P.P.

I was puzzled at first, then realized she meant Pink Pee.....I like PP..

 

[SRLFD448]

New Question

Alright I am almost to the backsweeten steps of the recipe...very excited and it has really cleared over the last two weeks.


The final step is to add 6 cups of sugar and wait two weeks to be sure no new fermentation begins. Have people used non-fermentable sugars to avoid this? Splenda? I would hate to see the batch begin new fermentation.