#### arcticsid

##### Arctic Contributor

- Joined
- Oct 26, 2008

- Messages
- 4,203

- Reaction score
- 59

Okay. I feel a little quilty (not alot), but "ryan" introduced us to the "Skeeter Pee" and he had a hard time getting it to ferment. I, in my infinite wisdom(sarcasmn) gave him a hard time for tweeking the original recipe without trying it first. He had a hard time getting it to go but it did, after creating an aggressive starter. So I am quilty because, I too, tweaked it.

I haven't heard from him in a bit, but if he checks in ask him about the MOPED crash in Mexico!! LOL

This is the original recipe:

http://www.skeeterpee.com/Skeeter_Pee/Recipe.html

So I am quilty. The recipe calls for 3-32oz bottles of lemon juice. Because I only have a 5 gallon fermenter, I divided it by 3 and made two thirds.

With all due respect to the original creator of this recipe. This is what I did.

Beacause it is now MY recipe and not the authors', I will call it "Mosquito Pi$$"

I dissolved 15 cups of sugar in 1/2 gallon of water.

I added this to 43oz. lemon juice(green bottle type) and enough water to make 3 1/2 gallons of must.

To this I added: 1/2 tsp Tannin

2 tsp Yeast Nutrient

3/4 tsp Yeast Energizer

1 TBLS Pectin E

(3/4 of a 1/4 tsp K-Meta)

I stirred the hell out of it and will allow it to rest for 24 hours. (Yes Tom, it is on top of the refrigerator!! LOL)

Starting SG= 1.090 at 95F.

The recipe says to allow it to ferment to 1.050 then add the remaining juice (21oz.), 2 tsp nutrient, and 3/ tsp energizer. Then stir the hell out of it and allow it to do it's thing.

For a starter I used: 1-12 oz. can frozen Apple Juice Concentrate

31 oz. water

1 cup of sugar

From the starter juice, I pitched 1 sachet of Red Star Champagne yeast in 6 oz. at 100F. It is growing fine, and over the next 24 hours I will slowly add a little more of the starter juice till I have used it all and have a nice agressive starter and after the 24 hours these happy yeasts will be introduced to the must.

24 hours after that, I may be in here asking where in the hell I went wrong!!! LOL

Hopefully not.

I feel pretty good about it and will be sure to keep you posted.

Troy

I haven't heard from him in a bit, but if he checks in ask him about the MOPED crash in Mexico!! LOL

This is the original recipe:

http://www.skeeterpee.com/Skeeter_Pee/Recipe.html

So I am quilty. The recipe calls for 3-32oz bottles of lemon juice. Because I only have a 5 gallon fermenter, I divided it by 3 and made two thirds.

With all due respect to the original creator of this recipe. This is what I did.

Beacause it is now MY recipe and not the authors', I will call it "Mosquito Pi$$"

I dissolved 15 cups of sugar in 1/2 gallon of water.

I added this to 43oz. lemon juice(green bottle type) and enough water to make 3 1/2 gallons of must.

To this I added: 1/2 tsp Tannin

2 tsp Yeast Nutrient

3/4 tsp Yeast Energizer

1 TBLS Pectin E

(3/4 of a 1/4 tsp K-Meta)

I stirred the hell out of it and will allow it to rest for 24 hours. (Yes Tom, it is on top of the refrigerator!! LOL)

Starting SG= 1.090 at 95F.

The recipe says to allow it to ferment to 1.050 then add the remaining juice (21oz.), 2 tsp nutrient, and 3/ tsp energizer. Then stir the hell out of it and allow it to do it's thing.

For a starter I used: 1-12 oz. can frozen Apple Juice Concentrate

31 oz. water

1 cup of sugar

From the starter juice, I pitched 1 sachet of Red Star Champagne yeast in 6 oz. at 100F. It is growing fine, and over the next 24 hours I will slowly add a little more of the starter juice till I have used it all and have a nice agressive starter and after the 24 hours these happy yeasts will be introduced to the must.

24 hours after that, I may be in here asking where in the hell I went wrong!!! LOL

Hopefully not.

I feel pretty good about it and will be sure to keep you posted.

Troy

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