Skeeter Pee
  • CurlyFatCurlyFat
    Posts: 64,946
    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.


    Order some WD-40 from amazon and meet me at the dock --
    Thym

  • ThymThym
    Posts: 107,199
    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: 64,946
    I've never back sweetened before . That'll be exciting.


    Order some WD-40 from amazon and meet me at the dock --
    Thym

  • ceanntceannt
    Posts: 50,197
    Yeah, most citrus kinda resembles vomit fermented....
    Never attribute to malice, that which can adequately be explained by stupidity.
  • CurlyFatCurlyFat
    Posts: 64,946
    ceannt said:

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



    Well that's something to look forward to.


    Order some WD-40 from amazon and meet me at the dock --
    Thym

  • ceanntceannt
    Posts: 50,197
    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: 50,197
    @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: 47,149
    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: 47,149
    i made this. it was ok. too lemony for me though.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 47,149
    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: 78,171
    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.
  • JerryJerry
    Posts: 78,171
    Don't freeze concentrate this stuff. It makes it really bad.
  • FuzzyFuzzy
    Posts: 47,149

    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: 78,171

    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.
  • CurlyFatCurlyFat
    Posts: 64,946

    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?


    Order some WD-40 from amazon and meet me at the dock --
    Thym

  • CurlyFatCurlyFat
    Posts: 64,946

    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.


    Order some WD-40 from amazon and meet me at the dock --
    Thym

  • JerryJerry
    Posts: 78,171
    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.
  • CurlyFatCurlyFat
    Posts: 64,946

    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.


    Order some WD-40 from amazon and meet me at the dock --
    Thym

  • C_BC_B
    Posts: 79,215
    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: 64,946
    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.


    Order some WD-40 from amazon and meet me at the dock --
    Thym

  • JerryJerry
    Posts: 78,171
    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.
  • jeepinjeepinjeepinjeepin
    Posts: 17,853
    I made it once. I don't recall...
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  • CurlyFatCurlyFat
    Posts: 64,946

    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.


    Order some WD-40 from amazon and meet me at the dock --
    Thym