Original Skeeter Pee Recipe

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M38A1

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Pitched my yeast on my first (double) batch a couple days ago! This should be exciting and I can't wait to see how it turns out.

That Speidel 60l primary is getting me in trouble! :)
 

Ryan S

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Finished my first batch and bottled! 53 bottles, after giving most of it away / being drank by coworkers, I've got 10 left that I put labels on, I like how they turned out! =)

IMG_8761[1].JPG IMG_8756[1].JPG IMG_8757[1].JPG
 

francois_du_nord

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I racked a batch of Sauv Blanc from primary tonight, looked at the bottom of the fermentation bucket and said: "It would be a shame to let that good yeast go to waste."

I've always wanted to do a Skeeter Pee, so I'm in the process as we speak.

Best, Fran
 
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I’m going to chime in on this thread about how to up the lemony taste. Forgive me is this has been covered already, I haven’t read all 11 pages.

My wife and I went to Italy last Fall and visited the Limoncello factory. They have a great walk around of the entire process starting with the introduction of the lemons.

Basically they take grain alcohol and soak in lemon peels for some period of time before adding sweeteners and clearing it. This made me wonder if adding lemon zest or peels either during primary or after first racking and letting it sit for a while to absorb the lemon flavor would add the desired amount of extra lemony goodness.

Thoughts?
 

hounddawg

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I've for several years now have been using 1 concentrated quart per gallon, one pound of whole lemons per gallon running up my SG to max for EC1113 THEN after it maxes out and kills the yeast i pour 1 fifth of pure grain alcohol into 6 gallons after that i bulk age and rack a few times, lemon or pine apple kills the alcohol taste, i warn all whom tastes if you drink don't drive,
 

hounddawg

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I've for several years now have been using 1 concentrated quart per gallon, one pound of whole lemons per gallon running up my SG to max for EC1113 THEN after it maxes out and kills the yeast i pour 1 fifth of pure grain alcohol into 6 gallons after that i bulk age and rack a few times, lemon or pine apple kills the alcohol taste, i warn all whom tastes if you drink don't drive,
 

reefman

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Yes, sounds like you were tasting that grain alcohol!!!!
 

M38A1

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hounddawg-
I'm not following 'how' you're making this fortified version. Can you please explain it a bit more?

One whole lemon or a pound of lemons per gallon? When are you doing this?
What are you running your initial SG up to? I see EC1118.
I see the fifth of grain going in - what proof are you using as there's some different ones?
Are you depending on the yeast colony dying due to fermented ABV or by the addition of the grain alcohol?
Any k-sorbate/k-meta?
 
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First batch of skeeter pee, I decided to make a lime-only mojito version ready in time for my beloved's birthday (he loves mojitos). Only day 4 but it seems very promising!

I made a starter 2 days ahead:

252g white wine concentrate from a cheap kit
700ml water
6.25g Go-Ferm
1 pack 1118

I pitched 600ml of this and used the rest for something else.

Must:

Cooked for 30 mins:

3175g sugar
3l water
250ml bottle of lime juice

Added to:
5× 250ml bottles lime juice
1.5l fresh pressed lime juice including pulp, treated with
.5g Campden (24hrs) and
20ml pectic enzyme (12 hrs)
1.3l mint tea made with
20g dried mint, steeped for 30 mins while cooking the sugar
water to 19l/1.075
24g Fermaid K (divided in 2, 2nd to be added at 1/3 break)
8g DAP (divided in 2, 2nd to be added at 1/3 break)
3g powdered tannin

I pitched on the 31st, so it took a few days to get going, but it is suddenly down to 1.049 today (from 1.072 yesterday), so I added the second additions of DAP and Ferm K. It smells really nice and tastes great too, the lime is stronger than the mint but both are there (next time I will do twice as much mint tea in place of some of the water). I'm going to add a white rum essence and maybe a creme de menthe essence as well in secondary. Undecided whether to bottle carb, maybe I'll do half and half and compare.

I messed up a bit and added all the lime juice at once, but the fermentation is very vigorous now, I've been whipping it every day, so I think it's going to be fine. No off smells or flavors at all.
 
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crabjoe

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This is my very 1st try at making anything fermented, so I hope it's s good as everyone keeps saying.

As for the recipe, since this is my 1st go around, I tried to follow the instructions to the T.... and I ran into a problem

Using 7lbs of sugar to make 5.5 gal of must didn't yield me a SG of 1.070. I had to take it to 8.5lbs of sugar to get there. Has anyone else noticed this, or is everyone using a measuring cup (16 cups) instead of weight?

Thanks!
 

sour_grapes

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Well, one obvious concern was whether you were able to get all of the sugar to dissolve before taking the SG reading?
 

crabjoe

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Well, one obvious concern was whether you were able to get all of the sugar to dissolve before taking the SG reading?
The initial 7 pounds were inverted, so that was dissolved. I then found a PA chart on homebrewit and saw that it takes 1.81 lbs per gallon of water to get 1.070 on the hydrometer. When I did the math, that came out to 9 cups of sugar. Not knowing how much sugar was in the lemon juice and not wanting to figure it out, I added another pound to my sugar syrup to make sure it was dissolved. After mixing everything into my fermenter bucket, I took a hydrometer reading.. It was a Pain to read because of bubbles, but it looked like I was a hair under 1.070, so I added a 1/2 lb, which took me to 8.5 lbs, of granular sugar and stirred I took a another reading and it looked a hair higher now.. but still couldn't really tell because bubbles from whipping up the must to get it oxygenated.

This morning, I took a hydrometer reading and it's 1.071.. I remembered I had a refractormeter, so I checked with it.. and 1.071.

So it seems, at 8.5 lbs of sugar, it's hair over 1.070.. I don't know how much sugar is in the lemon juice, nor do I know how much I lost to the pot it was boiled in (I do think I got most of it since I did rinse it with some water to try get most). Still, going by weight, I feel 7 lbs isn't enough unless you don't take it to 5.5 gallons as in the recipe.

 

sour_grapes

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Yes, I agree. Fermcalc (which I trust) indicates that it should take 7.6 lbs for a 5 gallon batch, or 8.4 lbs for a 5.5 gallon batch for 1.070.
 

M38A1

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Kicked off a double SkeeterPee batch of lemon-peach using the gross lees of a recently racked peach Dragons Blood double batch. I've been doing mine a bit differently by racking off my previous batch then adding the water, lemon juice and invert sugar directly on top of the gross lees. i.e.: I've never let it sit a day or two before doing that. Just rack prior contents out, dump new contents in taking care to not put super hot invert on top of the yeast. Man is this batch boiling/rolling after just one day!
 

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