Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Sign In with Google Sign In with OpenID Sign In with Twitter

Categories

In this Discussion

Note to Visitors: Many posts have uploaded pictures that are only visible to logged in members. You may sign up for free and you will be able to see them.

Top Leaders

Top Posters

Who's Online (0)


Feeling generous? Help keep HBF running.
Get the sticker that shows them how you really feel.
Skeeter Pee
  • CurlyFatCurlyFat
    Posts: 56,925
    Anyone around here ever make Skeeter Pee? I've always been curious to try it, but never had a wine yeast cake available....until now.

    I'll be using this recipe: http://skeeterpee.com/?page

    Any advice, tips, learned lessons, etc would be appreciated.

    "At least it's not Wyoming"
    - Popeye 1953

  • ThymThym
    Posts: 99,333
    I fermented lemonade once, but it was a random experiment to see what I would get. I didn't like the result. This recipe sounds promising though.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • CurlyFatCurlyFat
    Posts: 56,925
    I've never back sweetened before . That'll be exciting.

    "At least it's not Wyoming"
    - Popeye 1953

  • ceanntceannt
    Posts: 46,298
    Yeah, most citrus kinda resembles vomit fermented....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • CurlyFatCurlyFat
    Posts: 56,925
    ceannt said:

    Yeah, most citrus kinda resembles vomit fermented....



    Well that's something to look forward to.

    "At least it's not Wyoming"
    - Popeye 1953

  • ceanntceannt
    Posts: 46,298
    You have to buffer the acidity somehow... get the ph into a reasonable range for the yeasties
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 46,298
    @frydogbrews, any suggestions?
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    ceannt said:

    @frydogbrews, any suggestions?



    lots and lots of time. After a year or two, but not before then, adjust pH out of the vomit zone. Really, you probably won't have to.
    Everyone said you can't ferment pineapple to a dry wine and it smelled like complete terror for a solid year....then one day it was delicious smelling. Same thing. I've fermented orange juice to prove this point. regular old stuff from the grocery store. It took a solid to years but was very good after that.
  • FuzzyFuzzy
    Posts: 45,614
    ceannt said:

    You have to buffer the acidity somehow... get the ph into a reasonable range for the yeasties



    nope.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 45,614
    i made this. it was ok. too lemony for me though.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 45,614
    i didn't backsweeten, because i don't like sweet stuff. it is nice mixed 50/50 with some iced tea, though.
    "Oh, you were serious? I was drunk."-C_B
  • JerryJerry
    Posts: 70,697
    This stuff is not wine, it's hooch. But for the alcohol content and the 10 day fermentation time it is amazing drinkable, not good, just better than it should be.
    In bacteria there is wisdom.
    In beer there is water.
    In freedom there is wine.
  • JerryJerry
    Posts: 70,697
    Don't freeze concentrate this stuff. It makes it really bad.
    In bacteria there is wisdom.
    In beer there is water.
    In freedom there is wine.
  • FuzzyFuzzy
    Posts: 45,614

    This stuff is not wine, it's hooch. But for the alcohol content and the 10 day fermentation time it is amazing drinkable, not good, just better than it should be.



    give it more than ten days, you hobo!
    "Oh, you were serious? I was drunk."-C_B
  • JerryJerry
    Posts: 70,697

    This stuff is not wine, it's hooch. But for the alcohol content and the 10 day fermentation time it is amazing drinkable, not good, just better than it should be.



    give it more than ten days, you hobo!


    No.
    In bacteria there is wisdom.
    In beer there is water.
    In freedom there is wine.
  • CurlyFatCurlyFat
    Posts: 56,925

    This stuff is not wine, it's hooch. But for the alcohol content and the 10 day fermentation time it is amazing drinkable, not good, just better than it should be.



    Wow...I was looking at a quick turn around....of 3-4 months. You bottle it that quickly?

    "At least it's not Wyoming"
    - Popeye 1953

  • CurlyFatCurlyFat
    Posts: 56,925

    ceannt said:

    @frydogbrews, any suggestions?



    lots and lots of time. After a year or two, but not before then, adjust pH out of the vomit zone. Really, you probably won't have to.
    Everyone said you can't ferment pineapple to a dry wine and it smelled like complete terror for a solid year....then one day it was delicious smelling. Same thing. I've fermented orange juice to prove this point. regular old stuff from the grocery store. It took a solid to years but was very good after that.


    Yeah, I'm not waiting that long.

    "At least it's not Wyoming"
    - Popeye 1953

  • JerryJerry
    Posts: 70,697
    DrCurly said:

    This stuff is not wine, it's hooch. But for the alcohol content and the 10 day fermentation time it is amazing drinkable, not good, just better than it should be.



    Wow...I was looking at a quick turn around....of 3-4 months. You bottle it that quickly?


    DrCurly said:

    ceannt said:

    @frydogbrews, any suggestions?



    lots and lots of time. After a year or two, but not before then, adjust pH out of the vomit zone. Really, you probably won't have to.
    Everyone said you can't ferment pineapple to a dry wine and it smelled like complete terror for a solid year....then one day it was delicious smelling. Same thing. I've fermented orange juice to prove this point. regular old stuff from the grocery store. It took a solid to years but was very good after that.


    Yeah, I'm not waiting that long.


    Ha!
    Yeah it's hootch not fine wine.
    In bacteria there is wisdom.
    In beer there is water.
    In freedom there is wine.
  • CurlyFatCurlyFat
    Posts: 56,925

    DrCurly said:

    This stuff is not wine, it's hooch. But for the alcohol content and the 10 day fermentation time it is amazing drinkable, not good, just better than it should be.



    Wow...I was looking at a quick turn around....of 3-4 months. You bottle it that quickly?


    DrCurly said:

    ceannt said:

    @frydogbrews, any suggestions?



    lots and lots of time. After a year or two, but not before then, adjust pH out of the vomit zone. Really, you probably won't have to.
    Everyone said you can't ferment pineapple to a dry wine and it smelled like complete terror for a solid year....then one day it was delicious smelling. Same thing. I've fermented orange juice to prove this point. regular old stuff from the grocery store. It took a solid to years but was very good after that.


    Yeah, I'm not waiting that long.


    Ha!
    Yeah it's hootch not fine wine.


    I get that, but I don't want to be drinking cloudy, yeasty, stomach-gurgling, prison hooch.

    "At least it's not Wyoming"
    - Popeye 1953

  • C_BC_B
    Posts: 76,217
    DrCurly said:

    DrCurly said:

    This stuff is not wine, it's hooch. But for the alcohol content and the 10 day fermentation time it is amazing drinkable, not good, just better than it should be.



    Wow...I was looking at a quick turn around....of 3-4 months. You bottle it that quickly?


    DrCurly said:

    ceannt said:

    @frydogbrews, any suggestions?



    lots and lots of time. After a year or two, but not before then, adjust pH out of the vomit zone. Really, you probably won't have to.
    Everyone said you can't ferment pineapple to a dry wine and it smelled like complete terror for a solid year....then one day it was delicious smelling. Same thing. I've fermented orange juice to prove this point. regular old stuff from the grocery store. It took a solid to years but was very good after that.


    Yeah, I'm not waiting that long.


    Ha!
    Yeah it's hootch not fine wine.


    I get that, but I don't want to be drinking cloudy, yeasty, stomach-gurgling, prison hooch.


    Why not? It'll clean you out. Or clean everyone out of the room.
    "On it. I hate software." ~Cpt Snarklepants
  • CurlyFatCurlyFat
    Posts: 56,925
    C_B said:

    DrCurly said:

    DrCurly said:

    This stuff is not wine, it's hooch. But for the alcohol content and the 10 day fermentation time it is amazing drinkable, not good, just better than it should be.



    Wow...I was looking at a quick turn around....of 3-4 months. You bottle it that quickly?


    DrCurly said:

    ceannt said:

    @frydogbrews, any suggestions?



    lots and lots of time. After a year or two, but not before then, adjust pH out of the vomit zone. Really, you probably won't have to.
    Everyone said you can't ferment pineapple to a dry wine and it smelled like complete terror for a solid year....then one day it was delicious smelling. Same thing. I've fermented orange juice to prove this point. regular old stuff from the grocery store. It took a solid to years but was very good after that.


    Yeah, I'm not waiting that long.


    Ha!
    Yeah it's hootch not fine wine.


    I get that, but I don't want to be drinking cloudy, yeasty, stomach-gurgling, prison hooch.


    Why not? It'll clean you out. Or clean everyone out of the room.


    Or both.

    "At least it's not Wyoming"
    - Popeye 1953

  • JerryJerry
    Posts: 70,697
    It clears fast. I mostly make it in one gal jugs so it's easy to cold crash, decant, cold crash again and then drink.
    In bacteria there is wisdom.
    In beer there is water.
    In freedom there is wine.
  • jeepinjeepinjeepinjeepin
    Posts: 16,123
    I made it once. I don't recall...
    Sign here______________________________
  • CurlyFatCurlyFat
    Posts: 56,925

    It clears fast. I mostly make it in one gal jugs so it's easy to cold crash, decant, cold crash again and then drink.



    Gotcha.

    "At least it's not Wyoming"
    - Popeye 1953