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Embarrassing or not Music Match Latest: bracconiere 5 minutes ago. Just cause i like fire. Small Scale 1. A: You can. Some people have had luck simply sprinkling the yeast on top of the must in the place of using a slurry.
Be cautioned though, that the ferment will take much longer to get started. It helps to whip the must with a wire whisk to introduce lots of oxygen and keep the must warm. Be prepared to wait up to a week to see signs of ferment. An alternative method that has been successful is starting a 1 gallon batch of wine using frozen concentrate, letting it go for 5 days to a week to get good and active, and then using the whole thing in place of a slurry.
OP, thanks for the recipe, I'm eager to try it next summer! I have a ton of limes that I want to try this recipe on. I originally posted that I mixed a qt of hearts with a quart of wine. It tasted fine until I put in the freezer.
Then it developed quite a terrible taste. I'd recommend cutting with water and mixing if that's your plans. Not enough flavor carried over to really taste. Having a slurry available is I don't really care for wine nor want to play that long of a wait for results. But this stuff is gooooooood. We decided to not sweeten as much as the recipie and prefer it that way as it doesn't go down with so little thought and we prefer the tart flavor anyhow.
Also add another pinch of baking soda to the carboy. Hydrate the yeast in the mixture of 'must' and water along with the yeast additives, warm as appropriate. Whip the heck out of it.
After about a half hour it should show good activity. Then you can add to the must. Allow to get to 1. I actually think the baking soda is the secret. Seems to activate the slurry better in such a high acidic mix. I would need to get 4 cases of the 7oz bottles, but I would just use that water and have the bottles ready. Just a thought. Thanks, LW. This wine included. Monday Evening: Inverted the sugar and let cool, mixed with 2 bottles of lemon juice, yeast nutrient, tanin, 1 crushed multi vitamin, 1 crushed b-complex tablet.
I aerated this for 24 hours with a 6" stone from the pet store. Shook it well and put my air lock on it. Bubbling withing 20 minutes. Tuesday Evening: Added Apple Juice slurry to lemon juice mixutre, and added 3 teaspoons bakers yeast. Topped up the carboy - hit 1. Aerated overnight. Wednesday Morning This morning at 7am : My wine had foamed over by the morning.
They all came out great! But you really have to blend to taste, or the beer gets lost. I accidentally added 3 bottles of lemon juice at the start. This site uses Akismet to reduce spam. Learn how your comment data is processed. OG Est. FG ABV 5 gal 60 min 0. Share this: Twitter Facebook. Like this: Like Loading Kettle Hops: Stainless Hop Spider vs.
This is pretty similar to homebrew recipes for hard sparkling water. And I love it! Let us know what you think! Cancel reply. Tomorrow will make 11 days on mine. I used the method of starting with nothing but sugar for a day or so and then began adding the lemon juice. I know, I know. I've already been told that if I don't have patience, this is not the hobby for me, but I'm dying to taste some finished product. Torch Moderator.
Joined Sep 27, Messages Reaction score 0. Mine took about 10 days to ferment to dry, my slurry was Lavin It took about 20 days to fall clear, with bentonite. Wonderfully drinkable in just about 40 days. My slurry was blueberry which made the color dark enough that it might not have been completely clear in that time but it looked very clear.
I also used the L, but had no slurry, so I just made a starter and went that route. I know when I transfered it from the primary to the carboy, it was smelling good and tasted pretty good already. If mine goes dry like it looks like it will, it will probaby kick butt. The SG was 1. If I had the carboys I'ld start another being it's so cheap. Green Mountains Senior Member. Joined Nov 29, Messages Reaction score 2.
We put ours to secondary last night after fermenting to nearly dry in the primary in 6 days. Will keep you posted of the other timelines. WhineMaker Addicted Member. Joined Feb 23, Messages Reaction score 0. Still active, and SG is right at 1. Hoping to transfer, clear, additives and backsweeten this weekend.
Although 80 degree weather saturday may change those plans!! My fermentation seems to be slower than norm.. Did you start it with a slurry?
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