Skeeter Pee
  • CurlyFatCurlyFat
    Posts: 71,637
    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.


    I took a short one a couple hours ago. It was nice. --
    C_B

  • ThymThym
    Posts: 122,708
    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: 71,637
    I've never back sweetened before . That'll be exciting.


    I took a short one a couple hours ago. It was nice. --
    C_B

  • ceanntceannt
    Posts: 53,828
    Yeah, most citrus kinda resembles vomit fermented....
    Never attribute to malice, that which can adequately be explained by stupidity.
  • CurlyFatCurlyFat
    Posts: 71,637
    ceannt said:

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



    Well that's something to look forward to.


    I took a short one a couple hours ago. It was nice. --
    C_B

  • ceanntceannt
    Posts: 53,828
    You have to buffer the acidity somehow... get the ph into a reasonable range for the yeasties
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    @frydogbrews, any suggestions?
    Never attribute to malice, that which can adequately be explained by stupidity.
  • 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: 49,786
    ceannt said:

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



    nope.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • FuzzyFuzzy
    Posts: 49,786
    i made this. it was ok. too lemony for me though.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • FuzzyFuzzy
    Posts: 49,786
    i didn't backsweeten, because i don't like sweet stuff. it is nice mixed 50/50 with some iced tea, though.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • JayrizzleJayrizzle
    Posts: 90,691
    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.
    image
  • JayrizzleJayrizzle
    Posts: 90,691
    Don't freeze concentrate this stuff. It makes it really bad.
    image
  • FuzzyFuzzy
    Posts: 49,786
    Dr_Jerryrigger 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.



    give it more than ten days, you hobo!
    The pinnacle of lame and awesome in one singular moment. -Lake
  • JayrizzleJayrizzle
    Posts: 90,691
    FromZwolle said:

    Dr_Jerryrigger 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.



    give it more than ten days, you hobo!


    No.
    image
  • CurlyFatCurlyFat
    Posts: 71,637
    Dr_Jerryrigger 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?


    I took a short one a couple hours ago. It was nice. --
    C_B

  • CurlyFatCurlyFat
    Posts: 71,637
    frydogbrews 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.


    I took a short one a couple hours ago. It was nice. --
    C_B

  • JayrizzleJayrizzle
    Posts: 90,691
    DrCurly said:

    Dr_Jerryrigger 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:

    frydogbrews 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.
    image
  • CurlyFatCurlyFat
    Posts: 71,637
    Dr_Jerryrigger said:

    DrCurly said:

    Dr_Jerryrigger 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:

    frydogbrews 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.


    I took a short one a couple hours ago. It was nice. --
    C_B

  • C_BC_B
    Posts: 89,069
    DrCurly said:

    Dr_Jerryrigger said:

    DrCurly said:

    Dr_Jerryrigger 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:

    frydogbrews 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: 71,637
    C_B said:

    DrCurly said:

    Dr_Jerryrigger said:

    DrCurly said:

    Dr_Jerryrigger 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:

    frydogbrews 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.


    I took a short one a couple hours ago. It was nice. --
    C_B

  • JayrizzleJayrizzle
    Posts: 90,691
    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.
    image
  • jeepinjeepinjeepinjeepin
    Posts: 18,099
    I made it once. I don't recall...
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  • CurlyFatCurlyFat
    Posts: 71,637
    Dr_Jerryrigger said:

    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.


    I took a short one a couple hours ago. It was nice. --
    C_B

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