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Skeeter Pee Recipe Help


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#31 Juniper Hill

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Posted 11 January 2010 - 07:10 AM

It is an interesting mix of flavors. Very drinkable, and might have even been better if I added more elebrberries. I think the SP would be great with some orange or grapefruit addition.

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#32 S Hofner

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Posted 15 January 2010 - 06:35 AM

Just an update... the Skeeter Pee was a total hit. It has only been bottled for a couple of weeks and we only have 5 or 6 bottles left. We did deviate from the recipe a little. We are going to start another batch this weekend with another recipe tweek. So far, so good... smileytoast.gif
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#33 thebacchus

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Posted 15 January 2010 - 12:04 PM

It is an interesting mix of flavors. Very drinkable, and might have even been better if I added more elebrberries. I think the SP would be great with some orange or grapefruit addition.


I just added the slurry from a batch of Satasuma Orange wine (from a friends grove in Breaux Bridge, Louisiana)to a batch of patiently waiting SP ingredients this past Sunday. Fermentation took off in under four hours and is off to the races. I'll try to remember and post how the orange combo comes out. Remind me in a couple months if I don't!

#34 S Hofner

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Posted 17 January 2010 - 06:27 AM

My latest batch of Skeeter Pee will be transfered to a carboy tomorrow. I didn't have any slurry to work with so I made a starter with sugar, water and EC 1118 yeast. After the starter was fermenting well I added a cup of Skeeter Pee must and let that work for 24 hours. After the 24 hours was done, I added the starter to the SP must and it took off within hours. It took two and a half weeks to ferment to dry but that is not a terribly slow ferment. I think that whipping the must well a couple of times a day, while waiting for the starter to get going, helps oxidize the preservatives. I stirred the must daily for a few days after it started fermenting and that helped a little too. This method works but I prefer using a slurry. I don't worry as much when I use a slurry. My next batch is going to be lemon-lime SP.

Did you start the lemon-lime Pee? I'm getting ready to start one today.
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#35 cutter

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Posted 17 January 2010 - 02:41 PM

Did you start the lemon-lime Pee? I'm getting ready to start one today.


I haven't started it yet. I have to get some red kits started and aging before I can start another batch of Skeeter Pee. I have been bottle blending SP with a Reisling that I don't like. It actually stretches the Skeeter Pee a little.
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#36 shlump

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Posted 21 January 2010 - 05:04 PM

Hi

I've got a Blackberry that's about ready to transfer out of the primary and would like to give this Skeeter Pee a whirl.
I've searched through several threads, but can't find the original recipe thread. All of the links included in the threads are to dead pages due to the updated forums.
Could someone point me in the right direction?

Thanks
Basement Dew in the carboy;
3-Pumpkin
5-Concord Grape
5-Banana
5-Blackberry
5-Blueberry
5-Blackberry Skeeter Pee
5-Tart Cherry
5-Strawberry Melomel
6.5-Apple

#37 IQwine

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Posted 21 January 2010 - 05:24 PM

It's such a hit that it has it's own website now luxhello.gif

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#38 shlump

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Posted 21 January 2010 - 06:05 PM

It's such a hit that it has it's own website now luxhello.gif

Skeeter Pee


Thanks!! smileytoast.gif
Basement Dew in the carboy;
3-Pumpkin
5-Concord Grape
5-Banana
5-Blackberry
5-Blueberry
5-Blackberry Skeeter Pee
5-Tart Cherry
5-Strawberry Melomel
6.5-Apple

#39 GregNerdrocker

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Posted 24 January 2010 - 03:39 PM

Hi,

I have 4 :P questions about Skeeter Pee.

1. At what point in the recipe do I airlock the container (if ever)?

2. Can I use dry wine yeast since I have no slurry?

3. Are there any wine yeast strains that are not well suited for this recipe (I have several packets or various Red Star wine yeasts in the refrigerator).

4. Can I use bentonite for fining since I don't have Sparkolloid on hand?

Thanks to all of you!
I enjoy reading everyones posts!
Thanks Lon!!!

Sincerely,

GregNerdrocker

#40 voon

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Posted 24 January 2010 - 05:30 PM

I've asked this before on another thread, but I don't recall I got an answer. What exactly is Skeeter Pee? Doesn't sound appetizing, but it must be since a lot of people seem to like it. Who knows, I might be a Pee advocate if I knew what it was.

#41 S Hofner

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Posted 24 January 2010 - 05:51 PM

I've asked this before on another thread, but I don't recall I got an answer. What exactly is Skeeter Pee? Doesn't sound appetizing, but it must be since a lot of people seem to like it. Who knows, I might be a Pee advocate if I knew what it was.

Wine made from Lemon juice and the slurry of another wine. Easy to make. Ready to drink when it hits the bottle. And if my stash is like everyone else’s; doesn’t stay in the bottle long.
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#42 cutter

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Posted 24 January 2010 - 08:24 PM

Hi,

I have 3 questions about Skeeter Pee.

1. At what point in the recipe do I airlock the container (if ever)?

2. Can I use dry wine yeast since I have no slurry?

3. Are there any wine yeast strains that are not well suited for this recipe (I have several packets or various Red Star wine yeasts in the refrigerator).

4. Can I use bentonite for fining since I don't have Sparkolloid on hand?

Thanks to all of you!
I enjoy reading everyones posts!
Thanks Lon!!!

Sincerely,

GregNerdrocker


I put my SP under airlock when I add the last of the ingredients and give it a final stir.
I have used Premier Cuvee and EC-1118 to make my batches of SP.
I'm not certain about using bentonite to clear the SP. I would think that you would need to use somrthing in addition to the bentonite.
Juan

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I raise my glass to ideas lost, on foggy nights, when no one listened - Jack Keller

#43 MinnesotaMaker

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Posted 24 January 2010 - 10:14 PM

Hi,

I have 3 questions about Skeeter Pee.

1. At what point in the recipe do I airlock the container (if ever)?

2. Can I use dry wine yeast since I have no slurry?

3. Are there any wine yeast strains that are not well suited for this recipe (I have several packets or various Red Star wine yeasts in the refrigerator).

4. Can I use bentonite for fining since I don't have Sparkolloid on hand?

Thanks to all of you!
I enjoy reading everyones posts!
Thanks Lon!!!

Sincerely,

GregNerdrocker

Actually, that was 4 questions, but we'll let it slide this time. lmao.gif
1. I put the airlock on when I transfer from primary to secondary.
2.You can use dry yeast, but it will likely take the Skeeter Pee longer to get going and you could run into some problems that will require you to "baby" the batch along. Make sure that you mix up 24-36 hours prior to yeast addition and that you whip it good with a wire whisk to get lots of air into it and purge some of the preservatives. Keeping it warm will also help.
3.RedStar Primier CuVee is a good one to try, but honestly, just about every yeast has likely been used since the batches are usually started with whatever you had going in the previous batch.
4. Bentonite might work, I've never tried it. BUT, I can tell you this, if you follow the instructions exactly, and you degas really well (agitation and vacuum), it will often clear on it's own without fining agents in about 30 days.
Cheers, have fun,

#44 Allen B

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Posted 25 January 2010 - 09:13 AM

What would happen to the taste if I used the lees from a Merlot or Zinfandel?
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#45 MinnesotaMaker

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Posted 25 January 2010 - 09:21 AM

What would happen to the taste if I used the lees from a Merlot or Zinfandel?

I think you'd be fine. Much of it depends on how much slurry you use. Some people might have up to a gallon of slurry while others only have about 2 cups. So from the slurry side of the recipe, it's pretty hard to predict. Remember that the dominant flavor is still going to be lemon, the slurry addition just adds some highlights.




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