Thoughts after finishing a first attempt at SP

Discussion in 'Skeeter Pee' started by kyle5434, Jul 15, 2018.

Help Support Winemaking Talk by donating using the link above.
  1. kyle5434

    kyle5434 Trying to fuse frugal/pragmatic with good results

    Joined:
    Jan 1, 2018
    Messages:
    101
    Likes Received:
    54
    So I just finished a first stab at SP (I'm calling it Lemon Sunshine), made pretty much according to the original directions. A few thoughts...

    1) Fermentation went fine with just sprinkling the EC-1118 on top and then stirring it in about 12 hours later, then stirring well a couple of times a day.

    2) I'm not a fan over overly-sweet drinks, so I went with half the sugar (3 cups instead of 6) for back-sweetening, and that was just about right for my tastes.

    3) I was expecting it to be a bit more lemon-y. Next time I'm going to use 20-30% more lemon juice.

    4) There's a definite off-flavor. Since it smelled/tasted fine at the end of fermentation, I'm guessing it's the sorbate. I've only done dry reds and dry fruit wines so far, and thus have never used sorbate before this batch of SP. I've read that some folks can taste it and other folks can't. I appear to be firmly in the camp that can, and I really, really don't like the taste. For the next batch I'm going to experiment with using some liquid stevia to back-sweeten, skipping the sorbate altogether, and see if I find the after-taste of the stevia less offensive than the sorbate.

    I went ahead and bottled this batch, but I'm honestly not sure if I'm going to drink it. And the sorbate taste is off-putting enough for me that I'm hesitant to offer it to anyone else. We'll see...
     
  2. Johnd

    Johnd Large Member Supporting Member

    Joined:
    Jun 11, 2015
    Messages:
    3,976
    Likes Received:
    3,343
    Location:
    S Louisiana
    I can taste it too, FWIW, the taste seems to subside over time, at least to me.
     
    kyle5434 likes this.
  3. FTC Wines

    FTC Wines Senior Member Supporting Member

    Joined:
    Apr 19, 2009
    Messages:
    1,193
    Likes Received:
    280
    Location:
    N. Ft. Myers , Fl
    Kyle, we too have backed off on the back sweeting sugar. Went from 6 to 5 now settled at 4 cups. We don't taste Sorbate so I can't help you there. Never use Sorbate in our Reds, only S P & a few fruit wines. Roy
     
    kyle5434 likes this.
  4. Jal5

    Jal5 Senior Member

    Joined:
    Dec 27, 2017
    Messages:
    156
    Likes Received:
    66
    Give some time I think
     
  5. meadmaker1

    meadmaker1 Member Supporting Member

    Joined:
    Jan 22, 2017
    Messages:
    695
    Likes Received:
    350
    Location:
    Oregon
    Im wondering if the additional juice will cause more tartness than lemon flavor.
    What are folks thoughts to adding lemon zest to boost lemon flavor.

    The off taste issue comes up a lot, some times caused buy production issues, other times thats just what this tastes like, and even spoilage. It would be nice to have a club, group, association, or just a gathering of nearish folks that met a few times a year, to compare notes share tastes ect.
     
  6. Yeasty Boy

    Yeasty Boy SecFerm Supporting Member

    Joined:
    Aug 13, 2018
    Messages:
    29
    Likes Received:
    1
    Location:
    Nebraska
    Does it need Sorbate? Won't campden tablets take care of it alone?
     
  7. meadmaker1

    meadmaker1 Member Supporting Member

    Joined:
    Jan 22, 2017
    Messages:
    695
    Likes Received:
    350
    Location:
    Oregon
    Campden tabs wont prevent fermintation from restarting on the back sweetening sugar.
     

Share This Page