I am thinking about starting my first batch of Skeeter Pee. But I am leaving for vacation in 3 weeks and would like to start drinking it when I return. However I have never made this before and I dont have a slurry to use So I will need to either just sprinkle the yeast or try to start and active ferment somehow.
Anyone have an idea if I can complete the ferment and clearing process in less than 3 weeks? If not, do I have time to get it fermented and then jst leave it alone til I come back? Will be on vacation about weeks.....
Or should I just wait till I come back fro vacation?
Newbie-how Long To Ferment Skeeter Pee?
Started by
SBS
, Jun 05 2012 06:24 PM
11 replies to this topic
#1
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Posted 05 June 2012 - 06:24 PM
Steve S.
#2
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Posted 05 June 2012 - 09:06 PM
I may be seeing signs of impatience here. Start it and walk away! It will be ready to drink when you get home... but whether it will be fit to drink....I am thinking about starting my first batch of Skeeter Pee. But I am leaving for vacation in 3 weeks and would like to start drinking it when I return. However I have never made this before and I dont have a slurry to use So I will need to either just sprinkle the yeast or try to start and active ferment somehow.
then jst ... Will be on vacation about weeks.....
... wait till I come back fro vacation?
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#3
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Posted 05 June 2012 - 09:39 PM
Let it ferment for two weeks in the primary. After two weeks rack it to a carboy. Stick an airlock in the carboy and leave it alone until you get back from vacation. Then you can stabilize, clear, sweeten and bottle. Once it starts fermenting it's hard to screw up Skeeter Pee! I usually just sprinkle dry EC 1118 on top of the must a day after mixing. It helps to whip it twice a day with a wire whisk for a few days.
Juan
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#4
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Posted 05 June 2012 - 10:07 PM
Perfect. Exactly what I wanted to hear.Let it ferment for two weeks in the primary. After two weeks rack it to a carboy. Stick an airlock in the carboy and leave it alone until you get back from vacation. Then you can stabilize, clear, sweeten and bottle. Once it starts fermenting it's hard to screw up Skeeter Pee! I usually just sprinkle dry EC 1118 on top of the must a day after mixing. It helps to whip it twice a day with a wire whisk for a few days.
Also, does Skeeter Pee suffer from oxidation like wine does? I only have 6 gallon carboys and the recipe is for 5 gallons. Must I use a 5 gallon carboy?
Steve S.
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Posted 06 June 2012 - 06:37 AM
SP is pretty much bullet proof once cleared and stabilized. I've never had it oxidize on me. I've got some in bottle from a BBQ last summer which is still drinking well (actually better than right out of gate).Perfect. Exactly what I wanted to hear.
Also, does Skeeter Pee suffer from oxidation like wine does? I only have 6 gallon carboys and the recipe is for 5 gallons. Must I use a 5 gallon carboy?
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#6
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Posted 07 June 2012 - 10:29 AM
SP is pretty much bullet proof once cleared and stabilized. I've never had it oxidize on me. I've got some in bottle from a BBQ last summer which is still drinking well (actually better than right out of gate).
Ok, just so I understand......after it has fermented completely, it will be okay if I use a 6 gallon carboy while I wait for the SP to clear, even thought there will be a large amount of headspace?
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Posted 07 June 2012 - 02:14 PM
Ok, just so I understand......after it has fermented completely, it will be okay if I use a 6 gallon carboy while I wait for the SP to clear, even thought there will be a large amount of headspace?
You might get away with it, but I personally wouldn't leave lots of headspace. Can you rack to a smaller carboy (?5 gallon) and let the SP clear while you are away?
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Posted 08 June 2012 - 12:36 PM
Never heard of Skeeter Pee before today and have been reading about it. Will the acid in the lemon juice cause any problems to the plastic in a plastic carboy, or would it be safer to use glass?
#9
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Posted 08 June 2012 - 02:59 PM
RAR- there should be no worries about plastic carboys EDIT: food grade carboys made for winemaking
SBS- You could also up the amount of ingredients to get 6 gallons instead of 5. I wouldn't leave it for weeks with that much head sapce...but that's me. It might be fine, but why take the chance when there's a simple solution (that gets you more wine too!).
Good luck!
SBS- You could also up the amount of ingredients to get 6 gallons instead of 5. I wouldn't leave it for weeks with that much head sapce...but that's me. It might be fine, but why take the chance when there's a simple solution (that gets you more wine too!).
Good luck!
#10
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Posted 08 June 2012 - 10:11 PM
I wouldn't leave it with that much headspace for more than a day. You might get away with longer aging with that much headspace if you used elderberry wine slurry to start your Skeeter Pee. It might still oxidize but you won't see it.
Juan
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I raise my glass to ideas lost, on foggy nights, when no one listened - Jack Keller
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#11
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Posted 10 June 2012 - 08:59 AM
Is there something about using the elderberry that protects from oxidization due to too much headspace. Guessing antioxidants?I wouldn't leave it with that much headspace for more than a day. You might get away with longer aging with that much headspace if you used elderberry wine slurry to start your Skeeter Pee. It might still oxidize but you won't see it.
I would just bump up the recipe to a 6 gallon batch, easy to do.
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#12
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Posted 10 June 2012 - 10:04 AM
I would just bump up the recipe to a 6 gallon batch, easy to do.
That would be the best plan.
Juan
In order to know virtue, we must first acquaint ourselves with vice.
I raise my glass to ideas lost, on foggy nights, when no one listened - Jack Keller
In order to know virtue, we must first acquaint ourselves with vice.
I raise my glass to ideas lost, on foggy nights, when no one listened - Jack Keller
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