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Skeeter Pee
  • CurlyFatCurlyFat
    Posts: 61,453
    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.

    "Balls."
    - Thym's 100,000th post

  • ThymThym
    Posts: 103,164
    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: 61,453
    I've never back sweetened before . That'll be exciting.

    "Balls."
    - Thym's 100,000th post

  • ceanntceannt
    Posts: 48,261
    Yeah, most citrus kinda resembles vomit fermented....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • CurlyFatCurlyFat
    Posts: 61,453
    ceannt said:

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



    Well that's something to look forward to.

    "Balls."
    - Thym's 100,000th post

  • ceanntceannt
    Posts: 48,261
    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: 48,261
    @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: 46,786
    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: 46,786
    i made this. it was ok. too lemony for me though.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,786
    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: 74,929
    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.
    "Again?"
    CurlyFat's 60,000th post
  • JerryJerry
    Posts: 74,929
    Don't freeze concentrate this stuff. It makes it really bad.
    "Again?"
    CurlyFat's 60,000th post
  • FuzzyFuzzy
    Posts: 46,786

    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: 74,929

    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.
    "Again?"
    CurlyFat's 60,000th post
  • CurlyFatCurlyFat
    Posts: 61,453

    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?

    "Balls."
    - Thym's 100,000th post

  • CurlyFatCurlyFat
    Posts: 61,453

    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.

    "Balls."
    - Thym's 100,000th post

  • JerryJerry
    Posts: 74,929
    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.
    "Again?"
    CurlyFat's 60,000th post
  • CurlyFatCurlyFat
    Posts: 61,453

    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.

    "Balls."
    - Thym's 100,000th post

  • C_BC_B
    Posts: 77,334
    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: 61,453
    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.

    "Balls."
    - Thym's 100,000th post

  • JerryJerry
    Posts: 74,929
    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.
    "Again?"
    CurlyFat's 60,000th post
  • jeepinjeepinjeepinjeepin
    Posts: 17,211
    I made it once. I don't recall...
    Sign here______________________________
  • CurlyFatCurlyFat
    Posts: 61,453

    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.

    "Balls."
    - Thym's 100,000th post