Lemon-Lime Skeeter Pee

Discussion in 'Skeeter Pee' started by Montane73, Feb 10, 2017.

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  1. Jul 3, 2017 #21

    Ron0126

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    30 batches my first year, still learning

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    Just bottled my lemon-lime Skeeter Pee and HOLY GUACAMOLE this stuff is good. It's hard not to chug it. Even my wife (who doesn't like anything I make) said it was good and that she could drink a lot of it. Planning to take a couple of magnums for consuming on the beach this week.
     
  2. Jul 3, 2017 #22

    Lilocsprings

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    Ick

    I make lemon skeeter pee and wasn't happy with the results. Not sure what I did wrong
     
  3. Jul 3, 2017 #23

    PandemoniumWines

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    I made a 3/4 lemon, 1/4 lime batch, I didn't care much for it... until I backsweetened with 2:1 sugar:lemon juice. Now it's great. My hubby, who hates wine, really likes it.
     
  4. Jul 4, 2017 #24

    PandemoniumWines

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    Bottled tonight, 28 days start to finish. I did kmeta, sorbate, degassing, sweetening, sparkolloid all at once.

    IMG_5218.jpg

    IMG_5219.jpg
     
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  5. Jul 4, 2017 #25

    NorCal

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    Making wines you enjoy is what it's all about. Congrats.
     
  6. Jul 5, 2017 #26

    Ron0126

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    One 1.5 magnum drank on the beach over about 2 hours.
    Reminds me of a Jimmy Buffet song ...

    I'm making this again.
     
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  7. Jul 5, 2017 #27

    willie

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    Just back sweetened our 1st batch of lemon lime Skeeter Pee yesterday. Can't wait to bottle it in another week or so.

    Will
     
  8. Jul 5, 2017 #28

    PandemoniumWines

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    That batch I just bottled last night was six 750 mL bottles, and 7 32 ounce mason jars. I am down to one bottle and three mason jars, and I expect the rest of it to go this weekend. Sheesh!
     
  9. Jul 29, 2017 #29

    BigSell

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    What about makimg a simple syrup with Lime juice and sugar added to lemon skeete pee, think the lime would be detectable? Are there any problem with adding juice after stabilized?
     
  10. Jul 29, 2017 #30

    Ron0126

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    I may be wrong but if you added sorbate, I don't see why there would be any problem.
     
  11. Jul 30, 2017 #31

    PandemoniumWines

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    I add juice at the same time that I stabilize, though I usually add some extra lemon juice, the lime going in during fermentation. I do one cup lemon juice to 2 cups sugar and make a syrup out of it. If you add extra juice post clearing, you'll have to wait on it to clear again. Since Skeeter pee isn't really known for being made by very patient wine makers, I suggest just doing all the steps all at the same time (kmeta, sorbate, sweetening, degassing, sparkolloid). :D
     
  12. Sep 1, 2017 #32

    reefman

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    Only 7 bottles remain of my most recent batch of Lon's original recipe.
    Going to the store tonight for more lemon and lime juice.
    The wife likes the original best, so I have to make a batch just from her.
     
  13. Sep 2, 2017 #33

    AkTom

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    I made a tropical. A little age helps. My wife even likes it.
     
  14. Sep 3, 2017 #34

    reefman

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    Yes, aging helps a lot in my opinion
     
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  15. Sep 4, 2017 #35

    Jasper24

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    Good Day Everyone,

    I believe that I have read most of the post in this thread and I was wondering. Does or have any of you make a lemon lime wine from raw fruit. Does anyone have a recipe for a wine using the actual fruit instead of juices from concentrate. I am about to start a wine using the fruit and I was hoping for some help. I am looking for something a little more 7-Up or Sprite tasting as oppose to lemonade tasting.

    I have 17 pounds of lemons coming in and 10 pounds of limes. I am hoping to puree this all down to use in my must. After taking the acid level I have a calculating app that will tell me how much sugar and water I need to add to get around and SG of 1.100. I also plan on making this a sparkling wine and have so sweetness to it.

    Any help or thoughts would be appreciated.

    Thanks Hallie
     
  16. Sep 7, 2017 #36

    calvin

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    I tried a cherry lime version and sweetened it with cherry lime koolaid. It was terrible
     

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