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Lilocsprings

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Kinda new at this. Sorry to ask but what is yeast slurry. Would like to make Skeeter Pee. *
 

Johnd

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It's the deposits/sediment left at the bottom of your fermenter after you rack at the end of primary alcoholic fermentation.
 

richmke

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If you haven't made any wine, then get a packet of EC-1118 yeast. It costs about $2 from a home brew store.
 

Lilocsprings

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Ec-1118

Will the EC-1118 do the exact same thing? I've made a lot of wine but rather use the yeast if it does the exact same thing....also just one packet? I'm doing 5 gallons
 
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Ajmassa

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Yes. One packet of EC-1118 will ferment just about anything! Your good to go. I just read the original recipe, and I also find it odd that the recipe specially calls for yeast slurry from another recent wine batch. I wonder what the thought process was with that.
 

sour_grapes

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Will the EC-1118 do the exact same thing? I've made a lot of wine but rather use the yeast if it does the exact same thing....also just one packet? I'm doing 5 gallons
Yes. One packet of EC-1118 will ferment just about anything! Your good to go. I just read the original recipe, and I also find it odd that the recipe specially calls for yeast slurry from another recent wine batch. I wonder what the thought process was with that.
The idea of using the slurry is that it acts as a really good starter, and can get fermentation going even in adverse conditions. I agree, EC-1118 can handle the conditions that Dragon's Blood presents (at least it did for me!), so don't worry about the slurry -- use the EC-1118.
 

Arne

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The idea of using the slurry is that it acts as a really good starter, and can get fermentation going even in adverse conditions. I agree, EC-1118 can handle the conditions that Dragon's Blood presents (at least it did for me!), so don't worry about the slurry -- use the EC-1118.
Don't forget you get some of the flavors from the mother wine. Gives each batch a unique flavor for each new wine. Now trying to duplicate the slurry flavor for another batch can be interesting. Have fun and good luck with your batches. Arne.
 

Rodnboro

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The slurry does add unique flavors from the wine. I have made several batches of Skeeter Pee and only used a slurry once. If you don't have a slurry, EC-1118 works great.
 

Redbird1

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My understanding is that the yeast slurry was intended to help overcome the adverse conditions of the large addition of acid from the lemon juice right up front. I know some start with half of the lemon juice until things take off, just to lessen the stress til things get rolling.
 

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